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Oh no worries. I work in a compliance department and write construction standard and procedures. So by nature, I am a very black and white person, hence the misunderstanding with no "a".

I get it, I get it, fully aware of a gross. :slp The confusion was leaving "a" out of the original post. "That's gross". Back to my literal world.

haha See, that is my VERY literal side coming out. I may have gotten it if it was stated as "that's A gross", but the "that's gross" implied to me I did something gross. :)

Ok, maybe it is because of Friday or my inability to recognize a joke, do explain. :)

Agreed, at least that has been my experience with the reds I have made. Oak flavor doesn't really come out until placed in secondary and/or aging. This is my first white kit so kind of winging it.

I'll see how this goes and then make a decision on any apricots, more oak, etc. Hoping it resembles a Chardonnay when done. It is only my 5th kit. I mostly make fruit and specialty wines. I know what you mean though, I find bottles of wine in my basement I forgot I made, as far as they...

@Ron0126 I forgot you had this thread going, thanks for updating it. I like your detailed notes, it is how I do things. Wine is looking real good and clear. Look forward to hearing more about your extra oak addition and if you think it did anything. I started with a little extra up front but...

Added 4oz. (approx. 1 1/2 c) medium French oak chips and zest from 3/4 of a grapefruit. Wasn't much zest but it does have a zing to it. Fermenting away very nicely still.

You don't need to worry about "wearing out the seal" on your lid. You don't snap it down while fermenting. Mine lays on top loosely so I can remove, stir, and set back on. As mentioned, yes, stir daily. I stir mine in the morning and at night.

Thanks Ron, that is what I was looking for. I may do the same, depending on taste. I don't like a real oaky/buttery Chardonnay.

What about the oak, use 1 cup in primary?

Ron, Did you add the cup of medium oak in the primary too, as Joe mentioned?

Going to get 1 cup of medium French oak tonight, per your instructions. Also, you mentioned using 1 whole grapefruit zest. I was going to start with 1/2 in the primary and then add more in secondary if need be.

Ok, started the Fontana Chardonnay last night. SG 1.100 pH 3.6 Didn't have any oak on hand so will pick some up tonight (hopefully I can get medium toast as they were out last time) and throw it in tonight. Tomorrow, day 3, will add 1/2 grapefruit zest to primary and leave it until dry. Will...

Did you use lime juice with your tropical version or stay with lemon?

I gotcha. I think it would be fine, if you are a cucumber person. My first thought is something along the order of a savignon blanc. There are a ton of cucumber drink recipes out there using gin, rum, etc. I will be curious to hear back from wildhair.

Bernard, Now you have me curious, why would it only be suitable for cooking? Are you referring to something like the apple/jalapeno wine, when it ends up being too hot in the end to drink? The cucumber wine sounds like a very light, refreshing summer wine, something along the line of a Pinot...

Excellent words to live by. :)

Ah, just read this one. So you are happy with the "adding zest in primary" route? So did you add it right up front, from day 1, with all the other goodies, then remove it before the primary ran dry? I do like the idea of the coffee filter. Would make removal much easier. Sounds like 1/2...

Thanks, good to know. I was planning on the whole grapefruit zest. Was planning to add it after clearing. Will do as you mentioned and put it in a bag so I can remove when needed. I am not really a white wine drinker so kind of winging it here.