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I am interested in trying a white with skin for a orange wine. Unfortunately, no one supplies a kit like that.

Fruit wine is similar to whites. Protein can be a problem. Try some negatively charged fining agent like bentonite followed by sparkolloid. Superclear should work as well since it has a negative component (Kieselsol) to take care of protein. I got some listens for fruit wines without applying...

It was a pain to deal with the clay until I bought an handhold mini mixer from Amazon. I will keep the hot water mixed while slowly pouring the powder into the swirl. Works great! I use it for Tannin as well. By the way, bentonite is negatively charged and good to remove protein. I use it in...

At least it is in stomach and not in the sink.:)

It is important to be cautious. I would taste before putting the recovered back.

Bentonite should work as well. I picked Chitosan because I have so much leftover from each RED. Actually I have piles of bentonite leftover as well (always be skipped for REDs) but feel it needs an extra hydration and activation step. So far the strategy works very well. Almost no need to use...

Good question. I usually let it sit in my basement only (16°C) for a few days. Not in fridge. Will test next time to see it works in fridge or not. The fining agent is a kind of coagulant, it should work under 5°C. Maybe slower?

Put,a few drop of chitosan and mix well before dropping the bottle in fridge. Typically u can recover more than 75%. I tend to reduce fining dose in wine to avoid stripping too much flavour and color but quite generous to use it in sludge.

I usually don't throw out the sludge part immediately. Instead, I put the sludge in a small glass bottle and added a couple of drops of Chitosan, shake vigorously and then let it sit for a couple of weeks. Then I can recover at least 3/4 of the volume from the sludge. Of course, sulfite is added...

Majority of Rjs's top red series (EN Primiur) comes with wet skin while the third level (Cru International) is almost all with dry skin if it has one. This gives me an impression that the dry skin is a cheaper option. Not sure why they use dry skin in RQ series, which is supposed to match...

Throw a couple of big glass marbles in the bag, and it will never float.

Just knew Bergamais is gamay from this thread. thx for the info. As a fan of nouver wine, i went to store to grab a RJS bergamais grand cru yesterday and started it right away. Different from the other reds i did, the one i will minimize the tweak. Only to swap yeast with 71b and may add half...

Winemaker’s Academy is the most relevent one. but discontinued.

Other than those mentioned above, Gouldsomm has several very nice episodes about winemaking.

I‘d like to keep the CO2 in wine as much as possible. It can help protecting the wine from oxidation. CO2 is a good friend of wine. Usually, once the aging period (6 months) elapses, the gas is mostly gone. A quick vacuum check before fining usually work great for me. I am trying to stay away...

I typically do that for reds to add some complexity. 50-100g per 5 or 6 gal.

I don't have inert gas. I would top up and let it sit still for 6 months. Depending on the solid content, might rack more. Dose KMS every 3 months. No sorbate, Degas and add half dose of clearing agent before bottling.

pH is 3.45. should be normal. I am planning to bottle at the end of the year.

Thanks, Joe. This is pretty much a trial error exercise. Sounds a good idea to have a good plan with expert's input before starting a new kit. Other than the coffee powder, every other tweaks went very well, such as fruit and oak addition, swapping yeast etc. By the way, any finding for the...

I did a batch with dark roast coffee bean powder (2 tbsp as well), the coffee flavour really goes a long way. it threw out the balance. the batch is still aging. if the coffee flavour doesnt fade after 180 days of aging , I will have to apply larger chitosan dose to see if it helps removing it...