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Haha! In my defense, at least the skatole part is an explanation to a real food quality issue.

Now that's strange. Were all bottles treated the same way? BTW I was/am very happy with the Corazon.

Well. there are some examples of this, like skatole/androstenone in pork products derived from non-castrated male pigs. Most females are sensitive to this boar taint. Males are less sensitive to this. Another example is the unpleasant odor from the urine of people who have eaten asparagus. Some...

I was thinking of the heat treatment needed to make the kit bags shelf stable not the process before that step. I really can't see why the time-temperature needed would differs between red and white must. So my question is still, given that, at least on the forum, that the pasteurization of...

Well said and yeah, that's exactly my view on it. There is so many "myths" within the brewing area, this in my view being one of them. But like I said before, if anyone would like check gravity every day and rack when within 1,000 and 1,010, please do so. Whatever butters your biscuit. But...

Same here. I have had crystals in some of WE high end kits (limited edition and former Eclipse).

Interesting! One could expect both white and red wines to be heat treated equally, so why reds but not whites? Hmm.... Question, have anybody who is sensitive to kit taste, noticed that in WE's re-formulated kits? Or is that for pre re-formulation only?

I even stopped that doing, I will rack once fermentation is done unless doing EM. Edit: but I see no reason why anybody should stop racking between 1.000 and 1.010. Due to work travels I could never time that but with perhaps 50 batches now without that racking, I haven't seen any issue doing so.

I agree with you on all points you made.

That is what I as a professional like about your concept, where you have one foot in each area and are pushing the boundaries for the benefit of the consumers.

Speaking from a biochemistry point of view, not knowing the FWK process, there is an enzyme in grapes (and plants) responsible for postharvest browning of crushed or bruised fruit called polyphenol oxidase (PPO). You can inactivate that enzyme thermally, it has a rather low thermostabilty where...

Yeah, me too. Forgot to mention that.

The diffusion stone is made of stainless steal and the tubing, in my case, is made of silicone. So yes. Used by many beer makers (me included) to oxygenate lagers before adding the yeast. Having said this, I have only used this technique twice on wine must. It's an effective way of getting...

Oh, I thought that word was a antonym to regardless because of the "ir-" part. We non-native speakers thanks you! Interesting, I will have a look at this.

I believe that Urine test strips only tests for glucose and not fructose. Accuvin Residual sugar test tested for both glucose and fructose. Why would you like to test for this? I believe the preferred lab method these days is an enzymatic one with reducing sugar titrations coming next..

Respect! Good call Matteo!

Brian, is that photo taken from an old kit or is that from a recent one?

Maybe because they are used to see one on WE's boxes and there is no one on FWK's boxes? In addition, if you look in post #80 in this thread it's obvious that several of the chemicals included in the kit lacks an ingredients list, for instance package D should at least be labeled "contains...

This comment is made as a general one and has no bearing on FWK, WE or any other company mentioned in this thread. FWIW I really like FWK's concept and wish them all the best. In my experience it isn't helpful to ask companies directly, a simple yes or no isn't enough. Over the years I have had...

You don't need to do any tests. I was recently contacted by a startup company that needed help preparing labels, I did that for free in my spare time since it doesn't take long. Admittedly only for 6 products. They probably use a dedicated software, there are a few on the market, doing all the...