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Interesting to read about H2S issues with RC212. I haven’t used it a lot, but when I have I haven’t ever added nutrients and all the wines turned out great. Was planning to use it on a Cabernet later this year, but now I’m nervous. [emoji15]

Your temp is definitely good to go. If you haven’t been consistently stirring and punching the cap down, I’m guessing that’s your issue.

Is your ferment area really cool? I’ve had some ferments stall towards the end but after a good stir and some heat (I use a fish tank heater) it started right back up and ended at .990

I don’t know what it is about BM 4x4, but it doesn’t seem readily available for a lot of folks. I have a local brew shop in my area and they have lots of yeast to choose from except no BM 4x4. I recall asking someone who worked there once and they looked at me like I was nuts when I mentioned it.

I always have a few on hand from Label Peelers

I’m making some minor tweaks. Swapping the RC-212 for BM 4x4. Extended maceration. I did add simple syrup to 1.09 sg. Other than that I will probably hit this with a little extra medium plus oak during its rest as well as a little TRE.

No. 4 weeks on the skins and then I will head straight to stabilization.

You should probably make a yeast starter and add to your wine once it’s rolling. Acidic wine can be tough to get started.

I honestly didn’t even read them, but I think Winexpert expects you to ferment 14 days on the skins and “skip” secondary. I’m going to do an extended maceration for 4 weeks on this one.

It’s about double the size of the normal white packets you get and says “sulfite / sorbate” on it. The one in the Barbaresco kit was 9g I believe.

I think this is specific to Winexpert only at the moment. I just did an RJS and they were separate

I’m a little nervous to be honest. I will look again but I’ll bet I have about an inch (maybe a little more) of head space in my 7.9 fermenter. I am using BM 4x4 too and that can produce a ton of foam. I guess we’ll see. I have my fermenter in a keg bucket though so if it does spill over a bit...

Yes plenty of sugar in those skins to raise your SG. Although, I would say most of these higher end wines start you off closer to 1.10. 1.08 wouldn’t be bad for a white wine, but I want my reds higher than that. I recall a similar situation with the Bravado super Tuscan. It had a really low...

Finally got around to starting the Barbaresco today. SG was barely hitting 1.08. I was kinda surprised by that. I did bump it up to 1.09 with some simple syrup. Also, the grape pack to me seemed larger in this kit. Anyone else started this one and think the grape pack kit was larger than typical...

Your lid could be cracked/no longer able to fully seal or just not snapped on tight everywhere. I’ve experienced both...

Since this is a Selection kit im guessing this is juice only and no skins.

I have recently made the WE Chilean Pinot Noir. It’s super young and I’ve just had a taste but I think it’s gonna be a winner. It’s hard to hate Chilean juice IMO.

I made this kit in the summer of 2017. I opened my first bottle after 18 months. It’s really good. IMO the RJS Winery/Premieur are probably my favorite kits. Give it a good nap, you won’t be disappointed.

You likely have pectin haze from the fresh fruit. It may clear out on its own over time, but you could always try hitting it with some pectin enzyme. Aging on airlocks is fine, just make sure they don’t dry up.

9 weeks of EM seems a bit excessive and might lead to oxygen exposure. Just my 2c worth.