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Do you open and stir everyday until day 14? I never ferment under airlock, but I do understand the need to add one once the SG drops and the extended time in the primary.

Thoughts on opening the fermenter everyday to punch down the skins bag after getting a hydrometer reading of 1.010 or less. My thoughts are at that point it's to risky to open and stir everyday until day 14.

Did you leave yours in the fermenter on the skins for 2 weeks? I plan on doing that. I think it will benefit from the extra time on the skins.

That was my plan too,,,

No thoughts about leaving red wine on the lees for a extended period of time????

The new instructions for Forza have the wine staying on the lees for a total of 41 days after clearing. Does red wine benefit from extended stays on the lees? I know white wine does. Thoughts,,,

The lord is testing you,,,,,,,,,,,,,,

I don't see any mention there of no wine so you should be able to weather this storm. :dg:dg:dg;);)

My thoughts exactly! With barometric pressure/temp changes it would push the bung out.

Received my Forza today with the new instructions. Like stated it has it staying in primary for 14 days. Another thing I noticed it says if bulk aging apply a solid bung. That's not going happen! I always bulk are with a airlock.

Personally I would add more fruit. I use 1.5 pounds of fruit per gallon, per batch.

The flavor peaks after a few months. I have bottes that are well over a year old and still good.

Starting a 1 1/2 gallon test batch of lemon/limecello. I used the zest of 25 limes, 15 lemons and 1.75 liters of 195 proof Everclear.

I use 1 1/2 pounds of fruit per gallon for all my batches.

I don't rehydrate my yeast. I just sprinkle it on top of the must. I keep my must at constant temp of 76 degrees with an aquarium heater.

Thoughts on a adding raisin to the primary in higher end kits with skins? Yes or no? Will it make a noticeable difference?

Mine always ferments dry in 6-7 tops even with chapitalization. I toss an aquarium heater in to keep it at a constant temp of 78 degrees. That keeps the fermentation active.

I feel your pain! My wine cellar takes a hit every holiday season. Fortunately for me I have about 5 cases of Amarone in reserve and an additional 750 bottles of various kinds aging. [emoji4] [emoji4]

You would think it would come with cubes, but it doesn't. I'm fermenting one now. This is one of my favorite kits by far. It's been in my rotation for years.

This kit doesn't come with cubes. I toss a French Oak Medium Plus Toast oak spiral into mine while bulk aging. I always add a cup of raisins to the fermenter too.