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Out of curiosity, why did you buy a Pinot Noir if you want a full bodied red? Most Pinot Noir are considered medium bodied. Admittedly there are exceptions to that.

This is a surprising but yet interesting blend, unfortunately RJS isn't in my country, otherwise I would have bought it. So, sorry, nothing to add.

Removing the bag at the time of racking off the Fermonster was a messy experience. How do you do that step?

I too use a Fermonster for EM. Works like a charm except for that one kit where I added the skins to the Fermonster in the muslin bag.

I wish I could say the same about all the PET carboys I have from the Vintage shop. Surprisingly inaccurate (the total volume that is).

What a nasty comment!

Joe, you're correct about wines from southern Italy and Spain, but that is not average level in Europe. From Wine: From the Lightest to the Strongest | Wine Folly If you live in the US, you might believe that these numbers seem a little low, but for the rest of the world 11.5%–13.5% ABV is the...

Sour_grapes is correct, the allowed ABV levels from Chaptalizing in EU isn't high compared to what I have seen in wines from California. These are the levels allowed in EU (from wikipedia): Zone Allowable increase[2] Maximum ABV from chaptalization[2] A 3% ABV (24 g/l)[10] 11.5% (white), 12%...

Yeah, Lalvin RC 212 for sure.

I see that all their bottles has champagne corks: Riunite Lambrusco wine: the best Lambrusco | Riunite Also, they write; The term “Lambrusco” in the Zingarelli Italian Language dictionary is defined as “fizzy Emilian wine of a bright red hue, achieved from the vine with the same name.” But as...

That's strange, all Lambrusco I have seen are, if not sparkling, but at least fizzy. Which of Riunite's Lambrusco are you referring to?

Really? I took me 30 seconds to find one; California Concentrate Company: Varietal Grape Concentrates Do you have a reliable source for your claim? As you are implying that they are guilty of food fraud?

I really doubts that's the reason, the temperature drop, as suggested, is more likely the cause of slow-ish fermentation. Or perhaps a bad package of yeast . Let us assume that the f-pack contains 0,25 g sorbate/liter, i.e. the concentration you will have when you add the sorbate pack to the...

What was the FG? Also, which yeast were you using?

Out of curiosity, you haven't done the 18 liter Eclipse Sonoma Dry Creek Valley Chardonnay before? If you noticed any difference between the new 14 liter vs its 18 liter predecessor.

The amount of end product isn't the point, I agree on that. Admittedly, I was surprised when they increased the concentration level given how they have marketed their products. Still I think the quality of the grape juice is a factor than seems to be forgotten here. The reason the premium...

There isn't less juice in their kits now, they do contain a smaller volume of more concentrated juice than before. But after you add back the volume of water they have removed during the concentration process, you will again end up with a single strength juice, the starting point, with a Brix of...

Huh. No contact info? What kind of a company is that?

I have done WE Sonoma Valley Pinot Noir and it's definitely different from their Pinot Noir from Chile and New Zeeland, darker and fruitier. I expect the origin to be the same as in the name. Otherwise the word "style" should be in the name. And mine!

I think this really bad the Master Vintner, if I but an Apple, I expect to get that and nothing else.