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It's in the vinters best 7.9 gallon bucket that label peelers recommended. The level is probably slightly higher than it would normally be though because I weighed down the skins.

I contacted label peelers, and they said 68 is the minimum, though they recommend the same they would for all reds 70-85F. Funny coming from beer brewing, the max range someone would suggest for a given yeast/recipe is typically 5F at most. Wine making seems much more chill in this regard. I...

Making a Finer Wine Forte Zinfandel kit, and I have a heated/cooled fermentation freezer. The kit instructions say to keep it up above 68. RC212 says 64-86. These are all fairly wide ranges. What would be a good number to set my inkbird thermostat at?

Oh so for beer homebrewing I have an RV hose filter, and then always treat with campden. First time making a wine kit and was planning to do the same. Though I realize now the wine kit was $130, ingredients for beer are closer to $20-$30, so buying water for wine is almost negligible. More so...

So I'm making a wine kit where you combine water and concentrate. I plan to use a campden tablet to remove chloramine from my tap water. Do I have to treat the water separately first, or can I simply add the campden to the final prepared must?

Ach I thought it was just backordered, their site says early dec. Probably safer to choose something that people have actually made in that case, such as the zin. Sonoma Forte may also be another good option if I'm looking for something bold/jammy.

I like bold/jammy , non-oaky reds. It seems like the Finer wine Cab Zin Forte or the Zin Forte may be good options. Anyone have experience with either and can recommend? Open to other suggestions as well within or outside Finer wines. Never made a kit before, but the idea of the juice being...