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That's great. It's exciting to see so many folks trying it and all the new threads on it. I haven't seen anything negative yet, knock on wood.

It's been 19 months since I started this thread. Since then, except for 2, all of my Red kits with Skins have been done by EM. I see no downsides. It seems to help with degassing and makes the wine appear to have more body and aged beyond it's time. As a bonus, it's just plain easy and...

Thanks, as to your question, a large, and beautiful, one would be what @Johnd built.

Thanks. I didn’t put any vents in. The AC runs such a short period of time that I don’t believe it builds up any pressure issues. Almost 2 years now and it’s all still working great. The small room humidifier does a good job keeping the humidity up about 70 percent, and the room stays a...

https://www.winemakingtalk.com/threads/small-wine-room-project.53667/page-2#post-612669 If your sensor is similar to mine, I would just take it off the coils and reroute it outside the wall if possible. That way it thinks it's always warm and your inkbird will be able to control the temp by...

Yep, same here. I think I mentioned something about that in my EM thread, plus it’s just a mess :)

You will be fine as long as the CO2 cap that sets up over the wine isn’t disturbed. When you get back both primary and secondary fermentation will be complete so move on to the next step.

I love my two inkbirds. One for cooling my wine closet and the other for heating my wine fermentation closet.

On Friday I started two CC Showcase California Cabernet kits in my EM closet. They are completely identical except that in one I used BM 4x4 yeast and the other has the supplied kit yeast, EC 1118. The closet is a steady 73 degrees and I’m at the 36 hour max foam point. The EC is well behaved...

Hi, I wouldn't recommend using a bucket for a long EM. I think there is too much chance of oxidation. The Fermonster is nice because it gives just (barely) enough room for fermentation to be active, but then only about a gallon or so of volume for air, which if covered by an airlock after the...

http://www.thevintageshop.ca/products/fermonster.html Here’s a video showing how to install the o ring

The o ring will fit. It is a bit big, but you just work it around with your thumbnail pushing it in and it works fine. I wouldn’t freeze it before you try again. The o rings come separately from the lids. When you buy the fermonster it’s supposed to come with a ring that you have to install...

I’m not sure if it’s in spite of the goop, or if the goop adds to the overall positive experience. I don’t stir mine after the first week because I don’t want to drive off the CO2 cap. Instead, in the fermonster I will slosh it around for the second week to keep the skins bag wet. It will fall...

Varis, that sounds about right. But a couple thoughts. You mentioned racking to a carboy, if you’re talking about a normal necked carboy you would have a mess trying to get a grape skin pack through it. If you meant a wide mouth bubbler or fermonster then it’s still a bit of a mess, but quite...

I've had good wine from Virginia and good wine from New York. I live in between those states and even though there are several vineyards here I can say that being able to grow grapes and being able to made a good wine from them are vastly different things.

That's a great choice. Have fun.

I had a vintotemp that did this to me. Every time the power went out it would lose its mind and take the temp to high 20s. Created lots of wine diamond sediment. Each time I would have open it up to defrost. I gave up trying to figure it out and built my wine room. Good luck with yours.

Brian, Thank you for posting that. I thought I was on his list for being notified when it came out, apparently not. He certainly has a palette that I will never have and I take him at his word for his tasting. It's great that he see's the EM kit as superior, or at least different and more...

Hi Jim, EM is about all I do now, though to be honest that has as much to do with firing and forgetting as it does with any potential wine improvement. Aside from punchdowns and stirring for a week there's no further effort and no stressing about when to move from primary to secondary or extra...

Regarding Personal Bias: Funny thing about bias is that we are often ignorant of it, so I won't rule it out. However, I'm a pretty straight forward guy without romantic ideas of things that go along with expectations. Maybe that's why you'll never see me describe wine in the usual froo froo...