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To be clear one step is a cleanser and typically is used in tandem with some other sanitizer such as StarSan. If you are only using one step, you aren’t truly “sanitizing”. No idea what the implications are of this, but thought I’d chime in.

Ha! I have more wine stashed away than I know what to do with. As surprising as it may seem, 2 years isn’t tough at all. I started this hobby in 2014 and still have bottles from that first year.

Mine tasted really really young and very oaky. I don’t think I’ll drink a bottle before it’s a few years old.

I see a picture like that and immediately wonder what wrath I’d get from the wife for a spill like that. Lol.

Arrrggghhh!!! :-D

Sucks that they don’t have the Amorosso in stock. 150 is awesome for these kits. Going to snag a Nebbiolo.

Started this kit today. Couple of interesting things I noticed. The grape skin bag had a lot of juice in it. Most of the skins packs are practically dry, but I had to pour this thing out it was so runny. This kit also didn’t contain a muslin bag?? Not sure if that was on purpose or an error...

I agree. If I had one word to describe the fume blanc it would be “underwhelming”. It doesn’t have any of the normal characteristics of NZ sauv blanc. I made a few minor tweaks but all in all not expecting this one to be great.

Less water and skins is ALWAYS going to be better. Skins specifically are going to give you more mouthfeel, aroma and tannins.

Describing wine flavors is really not my forte. Based on what I remember though, I don’t recall any bell pepper flavor. Just remember, this was from the annual Prestige line that they put out and will differ from the En Premieur. I have made a few En Premieur kits and don’t have a bad thing to...

Have not done the En Premieur but I did the Prestige limited run from RJS a few years ago. I have had one bottle and i recall it being very tasty. I did modify with extra time on skins, yeast, oak and tannins though.

I temp control my ferments and never move from primary before it’s at .990. I rarely haven’t gotten to .990 using this method.

IMO I would continue using bentonite in all your wines, not just white wines. I’ve used it since I started in this hobby and have always had great results.

I like mine a little higher. My tilt hydrometer topped out at 1.107 if I remember correctly.

Mine was about the same. I added corn sugar to 1.09.

Yeah you get a few more goodies in that kit, but it’s more expensive. There is also a sweetener pack, how much (if any) of that you want to add is up to you. I don’t believe I added any to mine.

An unoaked white wine is drinkable pretty fast. Otherwise, if I’m in a hurry for something red I’ll make a vintners reserve but to 5.5 gallons. I liked the Diablo Rojo and plan to make another batch this year.

Just wrapped a 4 week EM. Used BM 4x4. Added a few grams of TRE and a gram or so of complex. Added about 60g of medium plus cubes to what they provided. Now it’s down for a nap. My initial gravity before skins was a bit low so I added some corn sugar until I hit 1.09.

This is going to be my next kit in line. Don’t know much about it but I got a good deal on it and am a sucker for these Italian reds. Going to sub the yeast for BM 4x4. Going to do an EM, extra oak and tannins...my usual. @crushday have you tasted this one at all yet?

You don’t need to rack it again. Let it be until you return. If you try to degas wine that is still fermenting, odds are you’re going to have a wine volcano.