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Thanks. That’s what I thought.

Ok, do I have a problem? It was fermenting along just fine, then at .998 it stopped and has been sitting there for a couple days. Kit says it needs to get to .996 or lower. Do I add more yeast?

My Brunello is fermenting like crazy. But, the kit says to use two yeast packs, so I did. I’m supposed to add yeast nutrients when SG gets to 1.02. Question, does anyone just leave the hydrometer floating in the must? Sure seems like that would be easier than cleaning and sanitizing it each time.

But not mix the two yeasts? I guess it’s good then that I screwed up and ordered two of BM45.

So, should I choose between the bm45 and RC212 and just use the EC1118 with it? That way, I would know which yeast is going to be dominant?

Thanks for the info. I ordered the nutrients, so I might as well use them. This is the first kit I've done that has two yeast packs. I'm interested in knowing how RC 212 and BM 45 work together.

I just received a Wine Expert Brunello Style Reserve Limited Edition. It came with two yeast packets. Bourgovin RC212 and EC1118. I would prefer to replace the EC1118 with something else. I found that BM45 is very good for this grape variety. However, one site says it has "high nutritional...

Just bottled my Chardonnay. The oak stick was in aging for almost 4 months. I’m extremely happy. It has the buttery feel I love about Chardonnay. Going to be a good summer drinking it.

I don’t know about here. But, I’ve read where wine makers combine yeasts to enhance flavor.

I have a Wine Expert Reserve Australian Chardonnay in primary right now. I’ve been trying to decide if I’m going to add oak sticks while aging. It sounds like a lot of you guys do. I think I have a French medium I’ll use and leave it for around 3 months.

So, I read somewhere in another thread, that you can over oak. But, this thread claims that if you leave spirals or staves in longer than a few weeks, they give up their flavor and PH and it doesn’t matter if you leave them in longer. I’ve been leaving mine in for a couple months. So, at that...

Dang it. So, now I would like to have a pleasant conversation with them to see if they can get barrels made for wine. But, if I insult them it won’t go as planned.

One thing I noticed when I called the company close to me is that she kept saying char instead of toast. I asked if these barrels are for wine or whiskey and she said both. So, what is the difference between char and toast?

Agree. And that’s why I didn’t just buy one over the phone. I want yo go visit any talk to them. They acted like they buy them from a source. So, I would like to find out what that source.

Yeah, I had actually looked maybe 6 months ago and really didn't find what I wanted. By looking for the brands mentioned in this thread, I was actually able to find a company within a about 2.5 hours from me that carries them at a pretty decent price. Now, I'm excited. This company sells...

I'm considering getting a barrel and think I would get the 20 L for this reason. When I would rack into the barrel, if I have a little left over, I would put it in bottles with airlocks, and then top off with that wine when needed. The main reason I would like to try a barrel is what I...

I've been using Grogtag and am pretty much happy with them. I design the lagels in paint and then upload the image. I'm looking at other sites to possibly try. Question, do any of you know of a label site that would be able to print a border with a shiny metallic looking gold? Everything I...

Had not read about this wine yet. Do you age yours the 2-4 years they say producers do?

I do want to try a Finer Wine kit.

Yeah….I’m just asking for opinions. I know everyone’s tastes are different.