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Depending on the kit and what was included, the >order< of adding the materials may be the issue and not the ingredients.

In response to, "mead sometimes seems to become more acidic during fermentation", I have experienced the same thing in wine...sometimes more, sometime less, sometimes not at all. I ran across this article that may help explain what is happening. I have only made mead once, but make wine often...

Good. Thanks for the reply.

A bit off topic, but has the increased acidity been considered since less water will be added?

I read somewhere (of course I can't lay my hands on it right now!) that the temperature range on the yeast spec's are recommended for the best performance of the yeast. The specifications are typically set by the manufacturer and all other information supports those spec's. I would expect that...

Yes, the "alcohol test" is a way to check for excess pectin. Usually a 15 ml to 85 ml ratio will turn a snotty-wispy separation of material separated from clear wine if lots of pectin is present. Try the same thing with plain water and see the difference. The alcohol test is a rough go-no go...

Yes, I have made three FWK's so far. Definitely a difference. As far as the extra oak, my choice would be to actually reduce some of the oaking-like the cubes. I don't particularly like an oak flavor, but to each their own. If you like an oak flavor in a pinot, go for it, but what is included...

Distilled water exposed to air will re-oxygenate itself over time. Can't say how long it will take though. My guess would be a couple of days. The process of pouring, stirring and so forth in making wine, will accelerate the transfer of oxygen into the water. FWIW, I use RO water from...

I am very interested in any further results of "yeast nutrient" analysis. Has any progress been made?

Sangiovese and Montepulciano from Italy, huh? Sign me up, 1 of each please-but don't tell my CFO. :)

What ever he comes up with, you know it's gonna' be good!

Thanks. That is my thought also.

I have been making wine for about 3 years now, from fresh fruit wines to kits. I understand yeasts have different characteristics. I recently had a WE Dolcetto kit that came with 1118 and RC212. Of course I used both. My question centers around using two different yeasts in one batch...

Thank you for the insight, but I definitely know the difference.

The video nailed it! Thank you so much.

Several replies about glycerine/glycerol being a possibility. I'll have to set up two batches that are identical except for the nutrients and give it try. Thanks for the response....something to think about.

Thank you! I found this article about gluc/fruc and fermentation. After reading the article (several times :) ) gave me the inspiration to ask the question on this forum. I have not tried adding glycerine to my wine "yet"...

Glycerin huh? Curious. I have not sensed a different mouth feel. If Glycerin, that would indicate it was created and/or already a part of one of the nutrients. As far as the non-fermentable sugar in the nutrients, the amount of sweetness I am tasting would be about the same as mixing up a 1:1...

I am trying to wrap my brain around how and why a wine can taste sweet when fermented to dryness. Now for the back story... Wine is a hobby for me, but fairly serious one. I make small batches, 1 gallon up to a max of 6 gallons at a time. I understand most of the science and wanting to...

Thank you for the welcoming. Recently, I have been making a few kit wines, but experimenting with organic nutrients. The results are surprising. I started off with fruit wines because of an abundance of fruit from our trees and grape vines. It sorta' grew :) .