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So Trevor, I visited you winery website and I'm curious how you got to where you are now. What was the path? I assume you are married to Stephanie? I'd love to hear more if you're willing to share. Also, how much wine did you guys make in your first years of production? Did you grow...

If I ever get into grapes, I'd love to use a setup like that. Seems like a very efficient and versatile way to ferment and press.

Personally, i wouldn't use it for a grape wine. Just don't think it's necessary.

Is that one of those fancy vacuum presses or something else?

No opinion on nutrient. I've only used Fermaid O to help in the middle of fermentation, not in the starter. The stuff stinks and looks kinda gross though. Lol. I like the idea of reserving a gallon or two of each batch to see how they compare. You can always age separately and then blend...

Is the intention to use 2 strains and blend after fermentation? Or is the plan to make 2 different wines? I don't have an opinion other than I think RC212 is used commonly around the forum as it's commonly supplied in the higher end red kits I've seen. For that reason alone, if making 2...

This is probably the best part of WMT... we all act like adults and are respectful to one another. It's nice to have something that brings a bunch of unlikeminded people together on common ground. The reason people come here is to learn and help one another. WMT is unique to most of the...

since i have a bunch of extra yeast packets in my fridge, i will absolutely try this. i love experiments. i do stir all my starters so i'm interested to see if there will be a difference. edit... i will drop this topic here as i don't want to hijack this thread!

well, i do not have experience using distilled water. it's my understanding is that any deoxygenated water will slowly absorb O2 if allowed to sit (and likely more rapidly if it is agitated/stirred). not sure if absorb is the correct term to use here. in my short timeframe of making wines...

also, what do you mean by ruin your fermentation? can you clarify this?

if this is your opinion on distilled water, wouldn't you feel the same about RO water? it too has little to no minerals remaining. additionally, since you are adding only 200ml of water before pitch, wouldn't such a small amount of water combine with the minerals, sugars, etc. from the grape...

Welcome to WMT! You're pretty far north but I'm actually further right now. I'm on the slope. LOL

i typically use RO water for my wine kits. what is the issue with distilled water in must?

Needs to be added before pitch

Opti-red and lallyzyme sound great if you already have them on hand. I've used colorpro but never used lallyzyme but it probably does the same thing.

I buy it off Amazon...

Those are big oak chunks. Is this commonly used with the volume your fermenting? I normally see chips or shreds used.

Do you intend to add any tannin additives like FT Rouge, Opti-Red or other?

What nutrient do you prefer? Fermaid, DAP or something else? The last time I used RC212 in an Amarone kit the fermentation seemed to stick and I ended up dropping EC118 to finish it.

Bryan, what is your favorite yeast for big reds? I know you've tried a lot of different ones. Do u have a fav?