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My first attempt winemaking is not over yet and I have already decided to do it again! Mainly because I consider my first go around a success, even though I have not bottled that batch yet. The Malbec kit tastes great already and can only improve from here on out. I owe all of my perceived...

I read that thread. I’m thinking I will EM both kits and make the yeast the only variable. I will ferment them two months apart, serially, in the same fermonster.

The Italian one comes with crushed skins or dried?

Well, still waiting for my kit to ship. They say it should ship out in the next two weeks. That's too much time for my idle wine mind so I ordered a second kit from labelpeelers. They still have some in stock. A part of me wants to try EM on one and follow the kit schedule on the other, so I...

https://mostimondiale.com/allgrape-pack/ Not much help but it’s the horse’s mouth. Reaching out to them might be the only way to get more info.

:i

I followed your collective advice here. Thanks for that. On 6/17, I racked to a fresh carboy and added the 4.8g of Kmeta along with all the clearing agents. Yesterday, 7/20 (33 days later), I racked to a fresh carboy. Nothing added. I measured a pH of 3.27. MW102 with fresh calibration...

Just racked to a carboy for aging. I got a little schmutz when racking but it's very minimal. It will stay behind on the next racking. Still feel like no more oak is the right choice; going with that. I put one of those breather silicone bungs that @Chuck E posted. It's holding position well...

All is good then! My first and only RJS Malbec kit (EP) took 4 weeks to get down to 0.996. I thought it was my fault because I substituted 1118 with RC212 and racked to a carboy kinda early (1.024). I guess it is what it is then.

I grabbed one of those on a recent order. I plan to put it to use after I transfer from the 'clearing' carboy to the 'aging' carboy next week. I left for the weekend and set the HVAC to 80*F since the house would be empty. That 1" - 1.5" of headspace I left on this batch disappeared when the...

Warming it is out. Did you rack it? How’s it going?

I would try racking it. That would give it some oxygen that may get the yeast kicking again. According to your bubble rate and gravity, you should be fine in a carboy. Maybe save a bit in a gallon jug or a few mason jars in case the fermentation speeds up. If that doesn’t fix you, you can...

Boiling water in a blender worked for me. https://eckraus.com/directions-speedy-bentonite/

Good info. I’m still waiting on a shipping notice. I’ve decided to make just one kit for now. Going to try D254 and EM. Maybe some extra oak after clearing depending on taste. This is just my second kit and still treading lightly.

Caught my interest. This will be my second kit for sure. Got one one pre-order as well. I was thinking of buying two of these; an extended maceration and a straight. Just so I can teach my palate the difference.

It already had a good amount of desire to get the bung out! Thanks for the heads up and reading/posting so quickly, before my wine was all over my floor. There's a 3-piece airlock on it now. I got tired of the vacuvin treatment.

sounds like i just made a messy bomb then...

I’ve had my struggles with keeping the stoppers in the carboy. Ended up being, making sure they were dry and the carboy was dry was the answer.... ...until I topped up and left 1” of headspace after degassing. I had a stopper that I adapted a VacuVin that worked great. After a week of...

There is a linkage that connects the nozzle to the stand. Two flat pieces of plastic that straddle the stand with a cross pin through the entire assembly. Same construction on the nozzle side. Both ends of that linkage rotate, enabling the nozzle to raise and lower while keeping the nozzle...