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Aw he!! Glowin, I missed your birthday. Hope it was fantastic. Btw, did you get that case of Amarone I sent you from Verona? Hope it didn't get hung up in customs! :HB

Same here. But I can't tell any taste difference with or without it. I'm apparently not sensitive to it.

The rc212 is a good choice and easier to use than other subs mentioned. You will not have to worry about getting it started or Making sure it can finish. I'd certainly go with French oak stave or spirals.

Use Polyclar 10 to help with the rust color and off smell. If you can't find it PM me and I'll send you some. Worked for me on an old rusty looking Brunello. Turned out quite good.

My son and I were talking Saturday night about that exact program. Reverse sear on a rare prime rib. Looks like it worked great. :HB

Why, making a pot of Tony's famous chili of course.

When you spend the day touring and tasting in the Veneto Valley of course lunch is a Parmigiano bowl filled with Risotto al la Amarone. You can figure out what to wash it down with.

Excellent SourGrapes.

Delicious Roso de Montepulciano. 30.E

August, ouch. It was only 68 degrees today at Expo. Tomorrow The Veneto Valley and Verona.

Ciao from EXPO Milano. 1000 Italian wines to taste. I may have to be here a while.

Well I reading this thread knowing that I plan to start the Forza in a few weeks. I am especially intrigued to read of the two yeasts. I agree about the early flavor of the RC212 and have always liked when kits come with it. I have even substituted it a time or two when I have thought...

You know me well. But I say more convenient for me in South East Texas not easier! Haha

Damn this company is frustrating. Some of the replacement kits still took two clearings but turned out okay. I worked with them tweaking up until bottling. They were very decent at bottling. Mosti has now announced that they have replaced the siligel and liquigel with other clearing agents...

I just watched three episodes of Big Bang Theory tonight, you guys are funnier.

I wouldn't so much say I find a sweet taste from my barrels as much as an elimination of the dreaded KT, leaving behind more noticeable fruit and oak. Also making my wines much more approachable and that certainly is a "sweet" thing.

Grannies biscuits . . . It's what's for breakfast. I know there's one missing. A good chef always tastes before serving.

Practicing for our upcoming tip to Milan and Verona.

Looking good Glowin.

Thanks Joe, that's one of my faves too.