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My FW Chardonnay is clearing and all the carbon is in the bottom. I’m attaching a photo of day 3 after racking. My concern is that the wine is not as light as I was expecting on the top area where it’s clearing.

Making the FW Travola Chardonnay now. It’s been a new experience with the carbon in the kit. It looks like the carbon is doing it’s job.

The Kieselsol and Chitosan were added to the carboy after racking out of the Big Mouth. Just over night there seems to be a big change and lots of the carbon is on the bottom of the carboy.

I’m doing the FW Chardonnay kit and have followed the directions with the kit before reading all this. Just last night I degassed, stabilized, and added the fining agents. Attaching a photo of my wine at the start, right before racking and stabilizing, and the next day after. There is a big...

I just started a Chardonnay FW kit. You add the carbon at the very start. I’m not sure how long it takes to clear, but right now it’s black.

You must live close by. I’m only 2 miles from the Platte River and see them everyday from March to April.

I was considering buying a 20L Speidel and according to the website it is 5.3 gallons.

The FW Forte kits come 1.5 oz of oak cubes. If I’m aging for a year in a carboy how long should I leave the cubes?

All my labels are sent in and printed by Avery.

If I’m not aging in a barrel is aging in a glass carboy preferred to aging in say a plastic Speidel?

I’m going to be doing a FWK Bordeaux kit challenge against a friend. My plan is to use D254 yeast, and extended maceration. Any other tweaks to make this the best I can?

When referring to the best tasting kit were you referring to the Super Tuscan or the Bordeaux? I’m considering making either of these FWK is there anyone that has a preference based on what you made?

Welcome, I’ve been to Sweden three times and enjoyed your country! Actually my friends in Sweden got me started drinking wine. Thanks to this forum I’m now making my own wine. Cheers!

I making an Italian Montepulciano Wine Kit and was wondering if you had any yeast recommendation? There was no oak in the kit so what are your thoughts on adding that?

Where can you purchase vented bungs?

My thought was if I add it in the end it would be easier to take out when bottling. Maybe cubes aren’t the way to go? Any advice on the best way to add oak?

When is the best time to add oak cubes to aging wine? Is it best at the start of aging for a month or two or at the end of aging?

How long do you leave the oak cubes in the wine?

How many ounces of cubes do you use?