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The packet says keep them moist which I have not, and I can only see weeds and grass at this stage. 🤞

I just planted some New Hanover this past week. We're supposed to keep seeds moist which will be a challenge with the kind of winds we're getting. Maybe I'll try the Miss Molly next year. I'm really looking forward to this wine (and the pie) ! @BigDaveK , how long has it been since you first...

Mine has a snap down lid but no hole for an airlock. I don't really think I'll need an airlock for how I plan to use it, but you could drill a hole and buy a rubber grommet that would fit an airlock.

I'm using two that look just like that only I paid twice as much. I like them.

Wondered if any of you have answers/opinions to @Rice_Guy question. His question was: "? ,,, IF you have a low acid wine and the test numbers say you need to added acid, wouldn’t the process be less risky,,, simply not adding said acid, and then not conducting MLF to remove this acid. , , ?"

I'll definitely look into the Renaissance yeast strains you mention. I don't really stress much over winemaking but when it comes to H2S, that's the exception. I also made a note regarding the CH16. I know every wine is different, but approximately how many weeks from now should I expect to be...

Very interesting article. Thanks for posting the link.

Thanks @CDrew for the tips. Read this a little too late. I just came up from the basement after adding acid blend to the one with the high pH. Hopefully it will work ok. I also believe some natural fermentation had begun because pH didn't move much. This fits with your point and tmcfadden932 on...

Impressive. I'll be looking forward to your taste updates. I'm the guy who experimented with the rhubarb f-pac but for the first batch of Zinfandel Blush, I added a raspberry f-pac and it was/is very enjoyable.

That's good to know. Plus it gives me a good excuse to avoid testing acid again at this point (I don't like to do it anyway 🤣).

I read on More Wine website that the Acid blend has an equal percentage of the three acids. I may just use the blend on the higher pH bucket to get it under pH 3.7. I don't think there's a fear of using too much since my goal is still a pretty high number. Thanks everyone for your comments.

@Rice_Guy asked, " if you have it was the TA 0.40% and 0.30%?" Yes, this is correct. These were measurements before I made any acid adjustments. I've not checked since.

Haven't pitched yeast yet.

That's really nice of @joeswine to do that. I know he's helped me a lot on this Forum. Hope you get good results. .

This is my first wine from frozen grape must--cabernet sauvignon grapes . I think I need to increase the acid (started with pH over 4.0 and now after adding all of my tartaric acid, have lowered my 2 batches to 3.65 and 3.81. I've read that I should target under 3.7 at least and maybe more. I've...

"Slither away"

Yesterday, we spent a beautiful day at Wrigley Field. They snapped a losing streak and beat the Pirates 21-0. Apparently that was the most runs scored in franchise history (since 1900-ish). Maybe you can tell from the photo that we were in the 3rd deck seating, but from there we could see Lake...

My Meritage is in the pre-bottling stage right now. I decided to include the sweetener pack but didn't add any glycerin. In fact, I don't remember the optional instructions that you posted but I found it interesting. I did a couple other tweaks to it like oak but don't remember the details off...

I received a small sweetener pack in my RJS Cru international Meritage Red. I believe I had read in a description and from some reviews that it was to include this. Some used it while others chose not to. I've not tried the RJS En Primeur Sauvignon Blanc so can't comment on that.

I've only done cheap Malbec kits with tweaks so far, but I have had very good luck with all of the RJS En Primeur kits I've done. Just haven't tried their Malbec.