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I just removed the lid after the 6th week of an EM on this kit. 2 weeks ago it smelled wonderful, and as young as it is, it tasted great. But tonight, there is not only a strong “alcoholy” smell (not really that nail polish remover smell I’ve read about) but there are these little “globule”...

Wow! A lot has changed in 30 years, right? I bet it’s like starting from scratch now. Anyway, it sounds like I may not be taking this one up north in November after all. The guys will have to settle for a couple “boxes” of wine this season. I’ll let this one live for 12 months at least. Thanks...

Mine is the Selection. @Jal5 What year did you make that one?

It does help. Thank you. I actually made this for the upcoming deer season, and there’s always plenty of pizza. A perfect match, it sounds!

I’m looking for tasting notes from anyone who’s made this one. I don't even know if it has been available prior to this year, but I have this bulk-aging now, almost three months. Is this one of those early drinkers? Or should I continue to keep my hands off it for a year or so? Thoughts anyone?

Lol! Not a problem. I “misremember” all the time! I think.

This is turning out to be a very informative experiment. The 3-gallon bucket with the BM4X4 is revealing much more fruit-forward taste and aromas than that of the 3-gallon bucket with the RC-212. The 212 (again) gave off that all too familiar sulfer smell after 2 days fermenting, but aerating...

@Brian55 Thank you!

Does anyone have an update on the "revised" WE code? All of my labels have 13 digits, but the reference above is for 11 digits.

Ahhh, then that explains it. Thank you @Brettanomyces and @motherofgallons. Two different styles. Now I HAVE to get a batch of the ("formerly known as Barolo") going, just to compare. I also pitched both of those yeasts at the same time (after serious contemplation of swapping out for BM4X4)...

@motherofgallons If you have not yet tasted your Barbaresco, and it sounds like you haven't, you should be amazed at what it is like right now. Mine is only on the 4th week (post-fermentation) of my "planned" 6-8 week EM and it is wonderful. Yes, still VERY young but indicates that we can...

I am looking for a different flavor profile than what my previous OVZ wound up with when I used the kit-supplied EC-1118. That one is 18 months now, and very good, but is lacking the flavors that I prefer. These two yeast, as you know, emphasize different characteristics in the wine which I hope...

So...am I on the right track? Anyone?

Thanks. Yep, I misquoted you.

@salcoco Thx. I have yet to play with the Elderbeery Flower additions, but expect to soon. I will be aging this for at least 18 mos, so sorry to hear that the taste fades so soon.

Tonight I am starting my WE Eclipse OVZ. I am splitting this batch into two 3-gallon buckets, dividing the skin pack in two as well, and ferment them separately. (I plan to mix everything together initially, wait 24 hours for some extra sugars to leach out of the skin packs, and then split...

Just be sure to use non-waxed and unflavored floss, and then we’re good to go!

Now that is an excellent idea! I bet dental floss would work well, and perhaps provide a better seal under that o-ring. I’m gonna steal your idea, if I may! Thank you.

Yes, and this fermented at 78°.

By the way, does anyone else think that this fermented REALLY fast? Down to .998 in only 5 days. Is there any risk associated with that? In the past dozen kits I've made, it's taken up to the 2-week mark to get those numbers. This was a 2-yeast strain kit. EC-1118 & RC-212. Maybe that had...