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A majority of young consumer expect Brands to act on diversity, equality and other similar things or they will flee the Brand.

Luckily, I haven't had any problem (this far) with my No2 pads. Any chance that you who had problems have taken notes of the affected batches?

I didn't expect to see anything like this in 2021! Seriously! Well, here's my 2 cents; I think it is a appropriate post given all the other posts made here that should have been addressed to the producers costumer service department.

They are talking about a Chardonnay kit from Finer Wine. Like you noted, nothing related to the topic of this thread.

Sure, 450 gram. I only had one that was empty so this is the best I can help you with. BTW mine are from The Vintage Shop.

Agreed, the simple reason I re-hydrate my dry yeast is to make a vitality check as I have experienced a few stone dead yeast packages when making beer.

I guess it does otherwise it wouldn't be a starter but a re-hydration. (For 250 ml starter with a gravity of let's say 1.030 you would need roughly 20 g of sugar.) Edit: They state in the this video that the starter package contains sugar and an acid blend.

Huh, no sugar or must? You need that to get some growth.

Tim Vandergrift's take on the need for a yeast starter in wine could be found: here When I make wine I only re-hydrate the yeast, but when brewing beer I make starters whenever needed.

Exactly my thought.

Oh I see, so it isn't 20 liter when topped up?

@Bmd2k1 I see you are using the 20 liter Spiedel, I assume you are happy with them and the size since you have (at least) 6 of them? I have 5 and 6 gallon carboys but wouldn't mind having something closer to 21 liter but since 5,5 gallon carboys isn't available in my part of the world, maybe the...

Haha! So that was the off taste in that vintage :) I thought it was sour grapes...

And that is what makes these questions so hard to answer but I do understand why they are asked. Only @Bmd2k1 knows how much oak he likes. Having said that, still think that a Sangiovese kit would be easy to over oak. I do not know the origin of the grapes in the kit or if it's low end or high...

True that!

Agree, Both is from Lodi and single grapes

My favorite Pinot Noir is the WE kits from New Zealand, the Private Reserve one. It's exactly what I want a good Pinot Noir to be. I would never add skins or extra oak to it, I have also done the one from California that @Venatorscribe is referring, perhaps the kit I have been the most unhappy...

Given the rather harsh criticism that WE and RJS received by some when reducing volume on their kits, it will be interesting to see how these Finer Wines kits will turn out. If I understand it correctly, they are (only) 6 liter in size. And that is even less than for instance WE low range brand...

Haha, you're late on this idea. :-) Google cooking pasta in red wine. I often cook risotto using red wine Risotto al Vino Rosso

The Minijet manual also mention the use of citric acid under "Filter set-up" but yeah, I too noticed that he said cold water in the video on youtube. I hope you will sort this out.