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Ok, will do. Thank you!

Following up on my first ever EM, I had no issues with excess foaming in Primary, and after 5 days my SG is already 0.998. The skin bag is just barely afloat now, so expect that to sink within the next couple of days. (Have had it held to the bottom with a long stirring spoon this entire time.)...

Incidentally, I have this fermenting in my incubator at 78°utilizing my InkBird controller.

@dmguptill Good to know. I won't fret the bucket issue, then. Thank you. And to follow up, the foam has only been about 1/2" for the past 24 hours (pitched 36 hours ago) so I'm feeling good about that so far.

Thank you @AZMDTed. 36 hours is a long time to hold my breath, lol! I haven't used these 2 yeast strain in conjunction with one another before, so not sure how active this AF will be at the onset. I will touch bases back here later. And yes, my intent is to really cellar this one. I have had...

@ras2018 I agree. I was quite impressed by the quantity of this skin pack, but yes...there is a trade off, lol! Hoping I don't come home to a volcano tonight. However, in anticipation of that, I have the bucket fermenting in my basement shower stall!

@AZMDTed I know you started this thread quite a while back, but I have read through it's entirety and it is TIMELESS. Thank you very much for starting this, as well as all of your input on this topic! On that note, I am attempting my first EM (started just last night) on a WE LE18 Barbaresco...

Well dang! When you enter "BM4X4" in the search, it doesn't show up at all. Hmmmm.

I had searched Label Peelers site before and didn't find it there. That's ok, though. This time around I'm just gonna "play it safe?" and stick with the supplied yeas (RC212.) Thx for your thoughts!

Thank you Johnd!

Yes, I’ve read that BM4x4 is the choice for Italian reds, but have had a tough time finding it in my area. Amazon?

I will be conducting my first-ever extended maceration on my LE18 Barbaresco soon. I don't plan to apply any other tweaks...UNLESS you know of one that I MUST try? I'm all ears!

I'm glad this issue was brought up, because I plan to start my LE18 Barbaresco after my Valroza is finished fermenting (started yesterday.) I'll be following this to see what all of you have to say. Curious, though, as to how much volume this grapeskin pack really comprises. I haven't even...

Well said.

Jumping on board regarding the Elderberry pack in the Valroza: I just got the same kit from LP last month, and it did not contain that pack. Hmmmm. Has WE changed something midstream for this kit? So...I bought a pack of the Zante currants, (2 cups) and I believe that I read somewhere here...

Welcome, Todd. Lot's of great people and info here!

This is a good topic. Will boiling kill everything that could potentially pose a threat? I still have to research this, but it sure makes me think!

Uh oh!

Unrelated to DB, but you mentioned something that made me smile. My father would always say "The Irish in me wants to drink the very best, but the Scott in me won't let me pay for it!" Thank you.

I hear you, I'm big on safety as well. Good call, really. I failed to mention that my bulb is plugged into a porcelain socket-base, and besides, at 15-Watts it does not generate enough heat to cause a problem anyway. Temps never get above 84° so it's really a safe setup.