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I recently saw Steve had a quick connect fitting for the filter. Since I was getting ready to filter a FWK Forte Pinot Noir, I ordered them. I watched the video, installed them, and made the connections. Filtered the wine, they didn’t leak, easy to connect/disconnect, MUCH better than the...

Thanks for the responses. I thought, perhaps, I was making a mistake by using a wrong ABV calculator. But if this seems normal, I’ll just go with it! My current thinking is to let this sit a minimum of 18 months In the cellar.

I moved my FWK Forte Zinfandel into secondary today. I let it idle on the skins for almost 5 weeks. Sour cherry taste with some astringent tannins. It’s young & exuberant! I added the oak cubes and put it under the AIO headspace eliminator. Here’s where the confusion starts… My starting...

This is one I’m thinking about doing! I’m interested in how it turns out for you.

Gilmango, Going forward, I think that’s the way I’ll do it, bag the seeds separately, and remove them after a couple of weeks. Since I have already started this batch, and sprinkled the seeds into the must, my thoughts are I may just add a couple weeks to the primary fermentation, for a total...

Thanks for your thoughts. I’m going to ponder about this, since I started it today, there’s time. Also, it’s winter and I don’t have too much else to do, I’m going to think about it, and then overthink it. I welcome any more suggestions, opinions, comments! Thanks again.

In the past I’ve done 8 weeks EM and have been happy with the results. Transferring it off of the lees into a carboy to continue EM wouldn’t work as the skins wouldn’t fit into the carboy. I’d need to buy another Fermonster. I’m just wondering the effect the seeds will have in an EM. This...

I’m looking for some information, thoughts, opinions. I just started a FW Forte Zinfandel kit. In the past, the kits with skin were done with an eight week EM. I’m wondering if the seeds in this kit are going to be a factor if I do an EM. I expect the seeds to add tannins, but by extending...

I did an 8 wk EM in a Fermonster with a Super Tuscan. Just bottled it at the end of last month. It turned out great!

I agree about the AIO!

Thanks to all for the advice. Now, I have something to think about while it’s doing the EM! 🍇👉🍷

What wine would be a good to top up a Super Tuscan?

My concern is headspace in that amount of time. In the past I put the carboy under vacuum with an AIO headspace eliminator. Would this work for that amount of time?

I’m not very experienced, and I don’t want to over do the oak. What are your thoughts, time wise?

Will do! This is my first FW kit, first Super Tuscan. I’m planning on an 8 wk EM, followed by 4 weeks w/oak cubes in secondary. I did WE Bordeaux & Lodi Ranch 11 Cabernet Sauvignon this way and they’re going to cellar a year before I open them.

I used a 7 gal Fermonster for my Super Tuscan (dbl skin pks). During the active fermentation it got scary close, but didn’t have to clean up anything, & it didn’t get into the airlock. Right now it’s marinating on the skins for EM.

I added a small amount and have noticed it’s beginning to “fizz”. This was a good suggestion, thanks.

I just checked the temperature of the yeast starter & the must. The yeast starter was 74°, & the must is 70°. I had the yeast starter in a slightly warmer room than the must. I’ve moved the starter to the area where I make my wine. I’m going to pitch the yeast later this afternoon. Thanks...

I started the Super Tuscan yesterday. I mixed up the yeast starter, and last evening it was bubbling along nicely. This morning there’s no activity! I don’t have much experience with RC 212, so I’m hoping someone can help me. I was planning on pitching the yeast later this afternoon.

Just ordered the Super Tuscan & got the confirmation I’ve been entered into the early adopters. cheers!