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I don't rinse after sanitizing. I might be wrong, but that seems to me that it would introduce non-sanitized medium into a sanitized item.

It is probably something like Tannin FT Rouge. I probably purchased a large amount several years ago. It just adds some extra pucker and body to the wine. Check out joeswine thread https://www.winemakingtalk.com/threads/tweeking-cheap-kits.51904/ Tweaking cheap kits, I think that one has some...

There is such a little amount left after sanitizing the bottles that it will make no difference to the wine taste.

That 2 oz per 1 gallon doesn't sound nearly as strong as I mix it up, but I haven't measured exactly. I use 2 very full tablespoons plus 1 very full tablespoon of some acid (I have used tartaric, citric, and acid blend all without issue) in one gallon of water. Then to sanitize I pour about two...

I have made it a few times. I normally add extra tannin in the primary and more oak, but not much else. I do suppose you could count aging for at least six months or a year as a tweak as well, but I do that for everything.

I wouldn't do malolactic fermentation on this white grape. You would probably lose all of the tastes that make this a wonderful grape and wine. I would plan on back sweeting La Crescent ever so slightly instead.

My wife and I went to see one of the funniest comedians i have ever heard. Look for him on DryBar Comedy and else where. Brad Upton from the Seattle area. Everyone in the audience laughed and laughed so hard our faces hurt. Then he did around afterwards taking pictures for probably an hour or...

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Not to be completely argumentative, but you cannot make wine that has no sulfites. It is a naturally occuring byproduct of fermentation.

I haven't made this particular one, but my experience with all of them has been excellent. I am more of a fan of the Forte style kits, but then I have plenty of wine to let them age for 6 - 8 months of even a year.

Driving by or local grocery today, saw they had ribeye steaks for $5 (these are 8 ounces steaks, kinda thin) very tasty. Quick left turn, picked up steaks. Now what for a side? Saw these wonderful looking portabella mushrooms. Picked up two for stuffed mushrooms. This is what they looked before...

And if you add some peanuts to that, it becomes amazing.

No need to dispose of the wine. Nothing can live in wine due to the low pH and relatively high alcohol. Just so you are aware, this is a post from 2011, 13 years old. Is a good idea to check the dates before replying. It happens sometimes, nothing to get excited about. And welcome to WMT.

I think there is quite a difference between wine kits and from grapes. I maintain that wine kits don't have gross lees, at least not like fresh. I wouldn't leave fresh grapes on the gross lees for over a day or four (short term) but wine kits, sure I have left them after finishing fermentation...

The one time I made La Crescent, we picked at a Brix of about 17. The growth indicated that if we waited much longer, it would end up with the foxy tastes. We also, pressed then poured about a gallon of two of water into the press (small press, about 50 lbs at a time), let that sit for a bit...