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My experiences so far with FWK have been a little mixed. I've made the following kits... Forte Petite Sirah w/ 2 skins- made to directions. At 15 months it is still a little rough and bitter. Not as smooth as I would like. Tavola Cab Sauv w/ 1 skin- 3 week EM. At 13 months it's OK. Not...

Btw, the only reason I know the temp in my freezer is because I have a monitor that alarms me if the temp gets above a set deg. I use it as a notification as one time a gfci tripped and we didn't notice it until the food was partially thawed. Cheap insurance.

Yeah, seemed odd to me and non-issue. I acutally assumed the colder, the better. If someone gave me the option of normal fridge/freezer or deep freezer, I would pick deep freeze. But then I often find out that my assumptions are wrong.

I just started my blueberry FWK and I noticed in the instruction manual that Matteo mentions not storing the juice a freezer colder than -10F. Anyone have any idea why this would be. I currently have 4 other kits being stored in my deep freeze that averages around -11F but swings between 0F...

It sounds like flavor profile is changed with it, not just color. Bigger fruit forward taste. Color is significantly less important to me. Thinking about it, if concentrates are used post ferment, is there a specific sugar level needed to prevent spoilage? I realize it depends on the...

I called the company that sells it and they have a branch in Fredericksburg, TX which is near me. I was hopeful they might supply it to the local wineries but it's actually the only product they don't stock. Go figure. I contacted the Cali location and they were very helpful. He recommended...

Yes, I'm bringing this Mega Purple thread back from the dead. Don't judge me. Has anyone looked into freezing MP as an alternative to letting it expire since the self life is so short? I'm all about gaining every advantage. I'm not a purist. I'm more concerned with wasting my time and...

I guess I missed the part of you not wanting to share what pump you used. Can you at least share what type of pump you purchased? I'm just curious if it's a diaphragm pump or a type of mini compressor. I already own an AIO pump and most people wouldn't have the knowledge or drive to spend...

What pump did u purchase?

How could I not mention the best reason to buy one. It makes bottling 1000x more enjoyable and easy.

Compared to a standard $15 siphon from a brewing store, it's probably 3x faster. Plus you don't need to lift carboys- it transfers at the same elevation. This is a big deal for most people who struggle to lift full carboys. Plus you can filter with it. IMO, the AIO is worth every penny.

Off the top of my head... maybe around 3 to 5 minutes depending where you have the vacuum release valve set to.

I personally think a 42L/min pump (regardless of type) is moving liquids too fast for carboy sized containers (especially using small bore poly tubing). I realize the AIO (All-In-One) wine pump isn't cheap but you get a vacuum system that doesn't introduce wine into the pump so contamination...

Agreed. I also used a RO system when I was on city water. That was the main reason I started- water quality standards are horribly lax. I kept using RO when we went to a well mainly to remove sodium, not specifically contamination. But doing an in depth water analysis to test for...

Yeah, I have a custom built softener that completely transforms our water. It utilizes a pre filter chamber with KDF 85 to precipitate out iron and H2S. It's quite amazing the difference it makes. Our softened water tastes better than most city water. We still don't drink it though. I prefer...

There always seems to be a lot of discussion on using distilled, RO, spring, tap and well water. I started out using RO water in winemaking understanding the lack of minerals in it and the PH shift. Since our well water is so poor at my house, using RO was my only option short of purchasing...

Is the 1 ml/3 gal strong or a subtle background flavor that you wouldn't recognize as coming from vanilla extract? I'm aiming more for a barrel aged hint of vanilla. I'm not currently picking up any vanilla notes in the wines I've made using oak cubes. I want more background but don't want...

I've been curious to see if anyone has been adding vanilla bean or extract to their dry red wine kits (pre or post fermentation) for a little vanilla boost? Nothing excessive, just a little to add some more pronounced vanilla notes. Anyone with experience doing this, what has been your results...

Was this WE or FWK?

Did the OP specify WE or FWK?