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Most red kits historically do yes as it is pretty much bullet proof. FWK's however use a little better yeasts

So is mine! But he sure enjoys helping me drink it lol!!

Sure, I would add a cup.

What kit did you make?

Is it just my cell phone or are all these pics blurry? Maybe it's my cell

So here's a question...outside of fruit wines, has anyone ever won a competition medal using a cheap wine kit? IE: like a $70 or less kit like a WE Classic or similar

Sorry Joe. No disrespect intended here, but I just can't subscribe to your philosophy. You say less is more but then talk about/suggest tweaks all the time, but you also seem to be against carbon 🤔? IME premium kits rarely require tweaks, but low end kits, like the ones most are talking about...

It's a good wine, but definitely needs at least a year + in the bottle, two would be best

I wonder if using the carbon would have altered the final color?

I believe they use a co-packer / producer, and do not own the process, they just source the grapes and have it sent to the processor and then buy it and package it.

I recall Matteo advising, There is a small bit of sulfite in the juice, I want to say something like 20 PPM.

Hey Matteo, wife keeps telling me to beg FWK's to move to a more user friendly label. The RJS and WE labels peel off quite easily without much residue, but she cusses the FWK labels. Since she is my label remover, please save me and move to a more user friendly option or else she's gonna quit...

Don't be afraid to let it sit 6-8 weeks, it will just be that much better faster 👍

Go with the Finer Wine Tavola Moscato, it's great and drinkable very fast!

Absolutely it would, once it hits 1.02, close it up and let it sit for another 6 weeks, then proceed as normal 👍

I'll cross my fingers that you source some Brunello and Nebbiolo Matteo! 😂

I agree! This btw is another reason why I like to do EM. Because it enables you to get another 8 weeks of age on the wine without having to top up with commercial.

I just give it a good hand squeeze and call it a day.

In the future, I would close it up at around 1.01-1.02 to ensure CO2 builds up and pushes out all the O2. But it will be fine as they still degas a bit even after they are "dry"