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Thank you for all your replies,I might ask for a few more pounds of grapes and take out about 10% to make a rose.

I dont usually buy rose but I like it when I get it served. Skin packs would be a good idea except you cant get any in europe. If you did go for saignee,how much would you do? 10% or 20%? I have ordered some macerating enzymes as well so hoping to get some extra color extraction out of those.

Thank you all for your reply.So it seems like that 110 pounds will be just enough for 6gal. Im not sure if Incan order more at this point since I had to preorder in Mai,I will check. But what are peoples thoughts on saignee,is it worthwile getting some extra grapes for that? Im trying to make...

Hi I will be making wine from fresh grapes for the first time this year and Im just getting everything ready for september including making a recipe. I will be getting Barbera and Sangiovese grapes,does anyone have any experience of how much do you get from 100lb og grapes? I have ordered 110lb...

Lots of great information here,I enjoyed reading the post. @NorCal I have seen a lotnof talk about temperature during fermentation,but I would like to hear more specific. For a big red,if you could control temperature,what would be your ideal regime?How would you extend contact time? Also you...

CO2 bubbles?

Do the skins contain sugar as well? They take a while to come into solution have I been told

Some great information from all of you,thank you for sharing all your knowledge!

Old thread but still relevant. I have been told by a guy selling the winexpert kits that after 2 years of aging they will go downhill.Maybe not quite true. I have made just limited edition or private reserve kits,some of them with skins and I am hoping that they can last over 2 years because I...

Winemaker81 I thought that it was necessary to do MLF but now I see that its not a must. I do like dry red wine that is not too acidic though,so I will probably go for that. So it seems like the strips might be a good idea,but also that long enough aging in the carboy might be enough to kill off...

Hi I have a question.I will be ordering some grapes for semptember for the first time.The wine will have to go through MLF. I see that there a chromatography kits,but I can only find them in the US and I live in Europe.I cant seem to find any here.There might be an issue shipping the kit to...

Wellits kind off nail polish remover smell which could indicate volatile acidity right?

Hi everyone I have just finished fermenting a Winexpert Carbernet.The kit came with 2 yeasts ec1118 and rc212. I originally used just the rc212 but a day later still no bubbling.The next day I added the ec1118 and the day after still no activity.So 2 days later I add a ec1118 I had sitting in...

Thank you 😊

Winemaker81 what is the product called?

Hi I have a vinmetrica SC100A.After checking the SO2 for my red wine it was at 8mg/L. I need to add more KMS but I dont want to rack the wine because there is no need for it.How do I disperse the KMS is the carboy and mix it so that is evenly distributed in the wine without introducing too much...

I found this thread from a while ago.So what is the veridict?Did Winexpert only try to increase profits with the new kits from 2020, or did they manage to make a better wine even if the volume of the kits decreased?

Sorry wrote on the wrng post,dont know how to delete the post😂

Hi everyone I am making the Winexpert Sonoma Valley Chardonnay. I may have changed a bit the process. I fermented half with CY3079 and half D254 yeast. Starting gravity was 1.10. When the gravity was about 1.01 if mixed the 2 together. Now the gravity has been stable at 0.996 for 3 days. Its...

Thanks guys,I will give it a go