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Thank you Obie One Kanobi of all things Wine 😂!! I bought one for a wedding next summmer. Going to use 2 different yeasts D47 and a new one for me "Cellular Science Luscious". Then age all four batches in 6 gallon carboy with light French oak for 3 months before bottling. This "cheap kit"...

I know they buy a lot of these kits.. Matt at LP says he sells them by the pallets to commercial wineries. https://labelpeelers.com/winery-series-kits/

Ok guys, Matt gave me the 411 on these... they are kits, but do not come with the Kieselsol or Chitosan. He sells a lot of them to commercial wineries and he shared the are likely similar in quality to the WE Classic wines. So if you like those wine kits, this is a great value!

@winemaker81 any experience or wisdom you can share with us here? I may call Matt at LP too and get the skinny from him.

That's exactly what I was thinking!! Hopefully someone on this site has some insights, otherwise I may have to dive in head first.

Yeah, I was looking at the four single varietal ones. I think those four are new possibly, but the fruit mist style ones have been around a while.

Just wondering if any of you have used these kits before from LP? It appears to be a super highly condensed juice and I am unsure if it comes with any additives or not. It's only 14 L but makes 24.2 Gallons. There isn't a lot of info on the LP site on them...

I always keep a couple extra pouches of Global wine conditioner on hand, you never know when you may want/need to sweeten a wine..

I have migrated to using One Step as my primary cleaner and sanitizer for most applications. I really like the ease of use and the no rinse factor it provides. I do however rinse my carboys and bottles with a Kmeta sanitizer rinse as a secondary precaution (3 tbs / gallon).

Thank you for that info!

I am branching out and looking to explore more yeast strains. I am wondering if anyone can provide their experience with the Enoferm RP-15 yeast? I am considering it for my next FWK Cab Sauv. I have used BM4X4, Avante, RC 212 and BMX in the past. Thanks

I would call that progress 😂

I go one step further, with kits i don't measure the SG at all until I feel the ferment is down to 1.04 or less. Why? Because I have never seen a kit mfr not hit their intended initaial SG (or close to it), so I figure what's the point 🤷‍♂️ Whether the final ABV is 13.5% or 13% doesn't really...

Thank you! Btw, on the Tavola Riesling that got Silver, I used the Carbon and it only had 4-5 months in bottle!!! Trust Matteo and their process is what I take away from that.

AWS just posted this years competition results. Three out of the four FWK's submitted received medals. Tavola Riesling - Silver Forte Cab Sauv - Bronze Oh So Strawberry- Bronze Only one that didn't medal was my Forte Super Tuscan...

FWK's do not produce the juice, it's copacked for them by another company. They would need to find someone with similar processing capabilities over there.

I have had a few people state they get an "aftertaste" from FWK reds, but definitely not the traditional kit taste.

I am now ordering all my FWK's with 3 skins....I figure the more the better 🤷‍♂️

Correct, I guess my point being that you don't need to ferment to dry on the skins like you would if using a kit. It will get to dry during the Mlf stage.

Bryan, if you press after seven days then put in a carboy, and inoculate with MLF the wine should continue to ferment to dry, correct?