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Might not be ruined, but probably will be a difficult ferment. First, what does the potassium sorbate do? It acts as birth control for yeast, keeps it from budding and reproducing. So what you have to do is add lots more yeast than normal. I would start making a really, really large starter...

I did juice buckets from several distributors for about 5 or 6 years. They always came in at 1.090 +/- 0.003. But, as Bryan points out, you will want to verify that you are in that range. You will want to check, and probably, adjust the acidity. Mine were always a little bit lower than I...

Each drum contains 200 liters (52 Gallons) of the finest California single-varietal juice concentrate and yields approximately 910-984 finished 750mL bottles of wine. At least that is what the website says.

I don't see it as controversial at all. All of the calculations are approximations. It depends on so many factors. The only way to really know what your ABV actually is, would be to use an ebollimeter or send it off to a lab. I punch the numbers into an online calculator that gives for it five...

If it were me, I would use a recommended best yeast for each individual variety. Unless I did a field blend up front and used the same for it all.

Amateur Wine Society ( there might be an of America in there as well)

I have been using Enoform Alpha or Beta recently. Mostly due to the high SO2 allowed, below 50 ppm and the low temp allowed, above 57f. It also adds some spiciness to the wine, improved mouth feel along with low diacetyl production. I most often deal with hybrid grapes.

I believe that, if you win a Gold with an FWK kit, you may want to contact Labelpeelers. I vaguely remember reading something about a prize from them for Golds.

I find that the less expensive kits require more things added to them (extra oak, tanning, flavors) than the more expensive ones. But both can make equally nice wines.

As in needs more cheese? There is a layer of mozzarella and freshly grated Parmesan cheese on the top.

Bucking the recent pizza trend. My wife and I made garlicky shrimp zucchini boats for supper. Oh my was it tasty. The zucchini and tomatoes were from our garden.

For it wines and even some from grapes I add Bentonite during the fermentation. It helps to start the clearing process, I think and I haven't noticed any ill effects from it.

I made that same Sangiovese rosé a few years ago. Never cared much for it. Although two nights ago, I brought one up and both my wife and I remarked that it has greatly improved. Maybe it just took some bottle aging time.

That is when I got mine. Probably 10 or more years ago. Still the best Christmas present ever. Well maybe not. The guided tour through the bird sanctuary with holding of a raptor was really neat.

I do every time I rack my wine and when I bottle. If you have questions feel free to ask. Steve @vacuumpumpman will probably jump in and correct anything I tell you wrong about it. I have had mine for about 12 years, maybe more.

This will probably sound like a horrible idea, but would just a little bit of sweetness help with the burn? Another option is to not bottle yet, but make certain next year's batch has less alcohol and blend the two. And this could be a totally different variety you make and blend.

My average for previous years has been in the 76 to 100 gallon area, but we are cutting back somewhat this year and probably even more. Retirement and extra travel means less to spend on other things. Oh well, we have plenty to last us a fairly long time.

If it is in direct sun, that composite decking gets to nearly the same temp as stainless might. It doesn't hold the heat well, so it cools off quickly.

I believe that KeePass (and that's what I use) has a means to import some types of files, like a csv, maybe. It is a one time hassle to get them all in there, but easy to update later on.