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No, 68 is perfect to let it EM at. The yeast is dead so cooler temps are perfectly fine.

I have never participated but I'm planning on having six entries this year. FWK Cab Sauv, Cab Franc, FWK Strawberry, FWK Riesling, Chehalem Hills Chardonnay and a RJS RQ Nero D'Avola. I look forward to the feedback.

I am also becoming a fan of using two yeasts on my reds. BM4x4, RC212 and Avante are my three preferred

If they are still floating, the CO2 will protect them from any concerns, that's my take anyway

I never agitate it after sealing it up, I want that CO2 blanket to be left undisturbed.

I recently used Avante on my Cab Franc and really liked it.

Correct, 6 weeks EM which is roughly 8 weeks in total from pitching of yeast to racking.

What would it take to get the moderators on this site to add FWK as a sub category in this thread?

BTW, the results of the blind tasting were: 1. RJS EP Rosso Grande Excellente - EM 9 months old 2. FWK Forte Super Tuscan - EM 8 months old 3. RJS RQ 21 "The Magician" Nero D'Avola - EM 1 yr old 4. WE Priv Res Nebbiolo - EM 8 months old 5. RJS EP Malbec - 10 months old 6. FWK Forte...

It does work IME, I guess Tim G. Started the whole movement to EM wine kits. We did a wine tasting at our lake house over the fourth and had 8 different red kit wines. The top four consensus picks were all EM wines. And all 8 were 1 yr or less old. So I take away that, doing EM on wines has...

Gotcha CMason1957, But, In theory the size of headspace in the vessel shouldn't matter because at the point past 1.02 when you seal it, all the headspace should be CO2 and not O2 and it should be well protected. I have found that CO2 is still released even after you hit "dry" fermentation of...

@silverbullet07 I use many fermenters, 7.9 gallon buckets, BMB's and Spiedel's and have never had an issue with an EM in my buckets (and have gone as long as 8 weeks). Just make sure they are in good condition and still holding a seal. If I read his post right, I would disagree with CMason1957...

Appears all FWK's are now back available on the LP website.

If it were mine, I would add some Opti Red, an Enzyme (Color Pro or Llalzyme EX-V) and FT Rouge tannin to primary. Then do a 6 week EM on the skins.

This is a favorite of my wife, along with the FWK Tavola Riesling

I prefer the Italian version as it has the wet skins vs the dried one if I recall

The RJS En Primeur is a good choice IMO.

Hey all, great news!! Label Peelers now has the FWK labels for sale on their website in case you forget to order them initially.

That's a great wine, have made it many times. My $.02 is to dump the Sorbate completely. There is no need for it if you ferment it to dry.

IMO, To each their own people....service is relative to one's personal experience. And in the case of shipping chilled juice, sadly sometimes the distance you live from the origin can have an effect on some experiences. I have had great delivery experiences and some really bad ones. In the...