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Good point. Planning to shock the must overnight with campden and also get the pectic going before pitching the yeast.

Shooting for about 11.5% on this batch based on initial gravity. Last batch I back sweetened with glycerine and had good results. Also, added organic white grape juice to the primary. The glycerine also adds some much needed body but you can only go so far before the dosages will turn on you, so...

Depleting flavor was also a concern I had, especially with peach wine. Think I'll stick with pectic and time... thanks!

Thanks, Raptor99. I think I'll stick to the pectic enzyme and plenty of time to settle out with however many rackings may be needed.

A few questions for seasoned peach wine makers: have you ever used kieselsol and chitosan as final fining agents to achieve crystal clear peach wine? I plan to use pectic enzyme and maybe bentonite during fermentation. Are kieselsol and chitosan necessary in your opinion? I will probably rack a...

Does seem to be a very off year, will be interesting to see how things either round out or potentially not pan out vintage wise.

Excellent, thank you. Have it on the list. Like the notes listed. I did my first Rose kit this year with an Aussie grenache, which has more of the tropical fruits.

Sorry, which kit is this?

Still possible to do blind testing. Just have someone else draw the samples.

Following. Started using Speidels this year for the micro oxygenation effect, will be curious to hear what you find out...

What about using some of your own previously bottled wine? One step backward, two steps forward...

Several fermentations this year in the 25 Brix range. A Tannat finished dry in a little over a week, while a Teroldego started at the same time is at about 10 Brix a week and a half along, still chugging steady. Both were innoculated with VRB yeast. A old vine Carignane is finishing at a little...

Also enjoying one that is lightly oaked with glycerine added. After breathing for 1/2 hour, it really opens up and is very soft and flavorful. The ladies in particular really like it.

Whatever the amount of berries used, need to lay those babies down for a while. Elderberry takes a good 2-3 years before it rounds the corner and, in my experience, can transform from a bit harsh or overpowering brew into a really nice wine with enough time.

Sounds like a great approach. Also a big fan of glycerine to add a touch of sweetness and to improve mouth feel. Did you do MLF? I'm wondering if skipping that step may provide some carbonation in the bottle over time for an otherwise dry rose. As long as it doesn't present risk to popping...

I've decided to go with your VP41 route. It seems well suited for cool fermentation and I don't want to risk having the bottles cork off from too much CO2. Thanks again for your input.

Was able to convert a home office to a wine cellar recently with enough room to cold ferment. Will likely do cold maceration this coming harvest using dry ice for initial cooling then saignee from there. Hope your yeast split produces good results!

Yup, RC212 is more of a full extraction yeast. D47 is much better suited imo.

Yes, I'm seeing a lot of references with the direct press and minimal skin contact. The 71B sounds like a good yeast for Rose. I'm planning to skip induced MLF as the grapes in our region tend to be lower acid and, depending on when I bottle, may add some micro carbonation from delayed MLF...

Thanks, Bmd2k1. I've used D47 on some whites and liked the aromatics and body it added.