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Not real long of a wait but likely October for first one. We keep house 77 in summer and 70 in winter in southern Oklahoma. I would prefer to wait until house temp drops several degrees for the reds and wait till 70 for the white. I jumped on 4 kits so it will take me a bit of time to finish.

Not real long of a wait but likely October for first one. We keep house 77 in summer and 70 in winter in southern Oklahoma. I would prefer to wait until house temp drops several degrees for the reds and wait till 70 for the white. I jumped on 4 kits so it will take me a bit of time to finish.

Is it OK to re-freeze the juice bags when received or is fridge good enough? Jumped all over the 38% sale but will will wait several months for cooler house temps to start.

Is it possible to do MLF on the FWK and if yes, do these kits benefit from it? I know you can’t do this with standard kits.

Knockabout, would like to hear what you learn. I am in Houston and was also driving up to FVW for grapes.

To clarify, the cab rose kit

We are loving this kit so far and anxious to see how it matures. Does anyone know if it is being offered again this year?

I second the CC Rosso Fortissimo Sent from my iPad using Wine Making

I tend to bottle at 6 months assuming cleared, stabilized, and finished tweaking with oak or tannins. I seldom tweak after that. But part of my problem is limited space for carboy storage. Sent from my iPad using Wine Making

Yes you need time. My Amarone had the sour taste up to near 2 years. Came around now. Sent from my iPad using Wine Making

Rosso Fortissimo has been our favorite in this line, Red Mountain cab second. Zin third. Sent from my iPad using Wine Making

Only boiling water for me. At 800 ft elevation it always works well.

I used an additional oak spiral during secondary and must say this makes a fabulous wine. I also put skins in a bag. I will make it again.

Mine was also 1.104. With the dried skins I don't notice any increase in SG. I chopped the raisins and did see 1.108. Finished at 0.996.

Jaggz, I live in your area with exactly your storage location so understand your concern. I have been making higher end kits for several years now and am noticing them heading downhill after about 3 years. So good news is we can make wines even our conditions, just don't expect long term...

CC Old Vines Zin turned out very nice. Rosso Fortissimo great.

The bubbles will eventually slow considerably but your hands may be worn out and you may have blisters. It may take several hours. After using a brake bleeder for 2-3 kits I broke down and bought a vac pump. Well worth the $.

There are some brake bleeders with plastic handles. Avoid this if possible. I had one and the handle snapped on the second or third kit. Just too much stress on it. The pic shown in this thread looks much better. You will get good exercise degassing with one of these so don't be alarmed.

I use wedges to move the belt away from the container and use a simple timer that can be set for 30 minute intervals. I am in the Dallas area and even in the garage the brew belt on continuously is a bit warm. I do use it on glass as well. Just finished a kit with the belt on 30 min and off 30.

The stir spoon I have is the perfect length to angle from one bottom edge to the opposite upper side. Trap the bag on the bottom and use the lid to hold the spoon in place. During primary fermentation you will need a little weight on top of the lid. During primary I still stir twice daily as...