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Over $13 after tax, shipping, and other. Pretty ridiculous. They might be good but I wouldn't purchase 15 bottles of any $13 bottle of wine without tasting it first. There are a bunch of really good quality wines in the $15 range that are sure bets. This kit is tailored to people with more...

My gut feeling is that on the Forte/Tavola end of things, these kits would be balanced fine but adding 4 to 6 more gallons of water might screw the balance off. Idk? I would imagine that most people with the desire to buy these bulk sized kits are not looking to maximize volume by diluting...

Looking at the website description, I question the idea of water dilution to pick what side of the Forte, Tavola, Novello spectrum a person wants to land on. I hear folks on this forum often say "the FWKs are "balanced" so then end result after adding water is correct. If this is the case...

Dang, Joe! How old are your airlocks? :oops: Are they stained or has the plastic just yellowed over time? 🤣

Decanting helped it a little but not as much as I would hope. I didn't add glycerin when I bottled. I think it would've helped. I think EM might have also helped smooth it out. From my limited experience, the wines I did EM on are easier to drink.

FWIW, I made a FWK Forte PS in Feb of 2022 and bottled in December. I followed directions with no changes save for bulk aging 9+ months and skipping sorbate. The FWK is a far cry from Michael David's PS. I think it tastes harsh and slightly bitter. I hope another year in the bottle improves...

I seen that- I was tempting to buy 2 kits and make 6 gal. The experimental side of me really wanted to pull the trigger. The side of me that experienced kit taste on the last WE kit i made pumped the brakes. Considering it's ends up being over $10/bottle is high. It would need to be VERY...

https://longislandhomebrew.com/corkers/6230-table-top-corker.html Here is one with plastic jaws. Says compatible with synthetic.

https://longislandhomebrew.com/corkers/3966-floor-corker-boxed-with-takeoff-leg.html Thats what i assumed but did a quick search and this is what I came across. The corker they say works with synthetic is plastic jawed. It made me think that I've had the whole thing backwards. 🤔

Can anyone explain why a plastic jaw corker is acceptable to use with synthetic corks but a brass jaw corker is not? I don't see how the brass jaws crease the synthetic cork and the plastic does not. Don't they use the same mechanics to operate? I have an Italian floor corker with brass jaws...

I did a 4 week EM (approx 5 weeks from pitching yeast) in May of 2022 and didn't have any issues with mold. As long as you keep the lid shut under airlock and there are no leaks, I do not forsee you having any issues. I've very happy with how it turned out.

Yes, they will last longer in the freezer. Freeze the skin packs also if not using right away.

That's one of my favorite wines. Exceptional.

I would imagine that this wine could also be aged/consumered for a duration well over 1 year. It might be lighter than Tavola or Forte but not that light. I'd be surprised if it tasted drinkable before 5 months regardless.

You're saying they might decant a wine 24 hrs in advance? Do they leave in the decanter exposed to air for the entire duration before drinking?

By weight, I used 10 oz of a blend of cherries, blueberries and raisins in a 6 gal sangiovese kit. I would not go with 16oz. Having used them, they definitely add a fruit forward taste to a red wine. Unless u want a strong flavor, I would be careful with how much you use. I would probably use...

Bryan, I can Venmo you some cash to pay for shipping and inconvenience if you want to send me two bottles this fall (after the heat of summer). You can label them 1 and 2 so I can run a blind tasting for you! Just shoot me a PM if your interested. I'd love to be part of your experiment!

I'm definitely on board with running an experiment. Unfortunately, I'm approximately 1 year out from bottling my next batch. I'm all caught up with my wines except for the 18 gallons I just started that will be going into my recouped barrel after about 6 months aging in carboys. So yeah...

I'm definitely on board with running an experiment. Unfortunately, I'm approximately 1 year out from bottling my next batch. I'm all caught up with my wines except for the 18 gallons I just started that will be going into my recouped barrel after about 6 months aging in carboys. So yeah...

This entire thread makes me wonder if there would be a noticeable difference in the taste of a filtered vs unfiltered wine. I also use the AIO with a 5 micron polypropylene filter. The polypropylene is not supposed to affect taste but... this is an assumption without a study/comparison to...