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I find the headaches only come when I stop drinking. The answer ought to be clear...:h

But it's not being used as a sanitizer in this case, if it is being used at all. Some kind of acid, be it vinegar, Star San, or whatever else, is being employed to help remove the film.

Looks like there's a little more info at the link below. Not too much, though. Still no indication what varietals the rosé is made from. Shrug. https://bsgcraft.com/resources/RJS/Restricted%20Quantities%202020%20Presentation-Public.pdf

Sounds like an experiment is in order. Buy a bottle of commercial Cab (or whatever, but Cab or some kind of Nebbiolo sounds great), pull a cup or so of cherry wine, and start mixing in different ratios. You know, in the name of science. Keep adjusting to see what your preferred ratio is, then...

Thanks guys. I'll look into the nomacorks again, but I have a "Portuguese" style corker with the plastic jaws. I seem to remember hearing several tales of people having difficulty with that combination. I don't really want to shell out for a new corker.

Just make sure to rinse them real well. Getting them dry is one thing, but you don't want any dried residue on there. I'd just rinse really well after the acid treatment, then your bottle tree will do the rest.

I've had this issue when life gets in the way. On some occasions, I've just pitched bottles as getting this film off is too troublesome. A second soak in PBW or Oxyclean, no more than 6 hours, followed by some kind of acidic rinse (vinegar, Star San, etc.) often works. Sometimes it doesn't...

Good find. I know Macabeo as Virua, more commonly, which is grown in Rioja (and other places, of course), but it's a white grape. Can't get rosé from a white grape. They must blend it with something. I suppose I should have been clearer in that I like rosés that come from Rioja (the style...

You pitched both at the same time?

Looks pretty light for a Fumé Black, buddy.

This is already a well discussed topic, but it seems the postings on this aspect of it are old, so I figured I'd ask again. I'm making some Eclipse red kits, the kind I'd like to be able to set a few bottles aside from for up to 5 years, or maybe even more. At the same time, there's no way I...

I started a Barbaresco and a Corazón within the last couple weeks. So far, so good. The Corazón doesn't come with skins or oak cubes, which is a little odd, but the juice smelled amazing when mixing it. It's also kicking up a lot of solids at the top, almost like a cap. I'm guessing the...

A real rosé kit? That's a breath of fresh air. I rather like a good Rioja rosé. Any insight into what region this one comes from? The others look OK. Pinot Noir with Syrah is a curious combination I don't think I've seen before.

I'm not sure I understand what "too much pH" is. Basically, I'd recommend mixing Star San according to the instructions on the package. More is not necessarily better. The only real test you need to conduct is to test the pH if you're concerned about its potency. Under 3 and you're good...

Distilled water will lat much longer than tap water when used to mix. As long as the pH is under 3, you're good to go in using it. If you have the ability to test, great, then you keep it until it gets too alkaline. If not, then you should err on the side of caution and discard it (or add...

LabelPeelers has equipment kits (https://labelpeelers.com/equipment-kits/) and great prices on the wine kits themselves. But it also might be just as good to forgo the equipment package and just buy the individual items you need. If there isn't a list somewhere of essential, recommended, and...

Do you mean something that includes equipment as well as ingredients?

Thanks. That makes sense. I must have overlooked the MLF+sorbate issue being one of aroma, not taste. Thanks for the correction. Your idea would jibe with the lack of a fully consistent description of what's going on. I suppose when I try my first kit red, I'll know. Or I won't. That...

I get that. I'm not asking whether sorbate should or should not be added, I'm asking if this particular set of circumstances might explain the results (kit taste) people are describing. Two entirely different questions.

What happens with ML bacteria after the MLF process? Do they stick around, or do they die or get removed somehow? Is it possible that adding a commercial red (one that's undergone MLF) to a batch to top it up, then adding sorbate to stabilize (per kit instructions), leads to a "geranium" type...