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I’m going to go out on a limb and add 2g for a few days in primary and then remove them. I’m curious to see what happens. I don’t think the stems will make it undrinkable. We shall see.

Good call!

I was looking for a date on the bag of this kit. This is all I found and can’t figure out exactly what they mean. Anyone?

You make a good point about the stems and I'm still on the fence. What's your opinion on 10g for 5 gallons? Or should I eliminate altogether.

I’m posting my question in this thread because the kit thread doesn’t seem to get much attention. Bought a cheap Pinot Grigio kit knowing I wanted to tweak. I’m going to add 16 ounces of golden raisins and some Thompson grape stems. My question; should I add kmeta to the primary because of the...

Welcome. Looking forward to some of your experiences.

Not sure. I’ll watch their prices. Didn’t buy during this last sale because quite frankly, they don’t feel like sale pricing.

Ever since FWK first came out I was a big fan and made quite a few. Today I did my three month racking on a WineXpert Private Reserve Italian Colosso kit. Even at three months, IMO this wine is fantastic. Beyond fantastic! I will say the kit was expensive $203 off the shelf with no shipping...

Last March I made a WineXpert Liebfraumilch. It came with a package to use to back sweeten. In June I racked and added a small amount of the sweetener and refrigerated the rest in a glass jar not sure if I wanted to add some later in the process Here are two photos of the liquid after being in...

Is there a link for this Bible you speak about.

I may play with temperature for this batch.

is 80F not good for tannin and color extraction when the yeast have finished their job. I’ve never done this but the question occurred to me as I was snapping down.

No names will be mentioned.

After looking at my notes, I noticed I usually fermented my reds on the cool side 70-72F. The batch I have going now I fermented at 82F. Just snapped the lid on the fermenter which is under an airlock and will probably leave it on the skins for a couple of weeks or so. The temperature is 82F...

I thought it was more efficient. From now on a new thread it is.

I recently read a member using the phrase,”Highjacking a Thread”. I will sometimes jump on a thread with a similar question although not exactly the same. It may or may not divert the discussion. I do this rather than start a new thread. Am I “Highjacking”?

Down to what? SG is 1.012 from 1.090.what about tannin and color extraction. Aren’t warm temperatures better for that.

Speaking of different wine. After looking at my notes, I noticed I usually fermented my reds on the cool side 70-72F. The batch I have going now I fermented at 82F. Just snapped the lid on the fermenter which is under an airlock and will probably leave it on the skins for a couple of weeks or...

It’s a juice bucket from Italy. Don’t have any more specifics.

I am making a Montepulciano and will add two ounces of French medium roast oak chips. Is that enough tannin or should I consider some tannin as well. If so, how much.