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Btw, what is your base Moscato? I guess it's a kit, right? Alcohol level?

Well done, looks amazing!

Lingonberries contain high levels of the preservative benzoic acid, which may interfere with your yeast. I previously worked for a company in Sweden that produced lingonberry jam and we once experienced a shipment being halted at Polish customs due to its high preservative content. However, no...

I'm not the Rice_Guy but have been in food industry until my retirement. In the date line "5/10/22 21:58:16(?) 123004 8-6299CDF CORP," one can see that it is a date line printed by CDF corperation which is a global producer of flexible packaging materials like the bags you're discussing. So...

Did you adjust the pH or are these numbers just readings? Not knowing the pH tolerance of the yeast you used, I would imagine that 2,8 could be stressful to the yeast ("could" is the key word here).

+1

Agree, but it would make sense given that WE provides both.

It is marked as neutral in this document though: https://www.murphyandson.co.uk/wp-content/uploads/2018/09/Yeast-RC212.pdf

Wow! Thanks!

Really? I believe that Winexpert claims that the grape juices actually are from the named regions (for Private reserve and Limited editions). Winexpert Private ReserveTM truly delivers. This outstanding series features the finest varietal juices from the world’s best growing regions – like...

I can't argue with your expectitions but wine made from PN are normally pale though PN from California tend to be darker compared to old world PN. When I made a PN kit with grapes from Cal I was a bit disappointed due to the dark colour. Posting a picture of the wine in a wine glass would be...

Not sure I understand this, are saying that that could make the wine color lighter? If so, how?

I assume that this is a typo as E491 is an additive, in this case, to yeast. It an emulsifier, not a name of a yeast. :)

From their site: "Your Winery Series Kits contain 5.3 gallons of concentrate." So large but not huge for a homemaker.

The reason is likely that the enzymes responsible for browning in grapes aren't thermally inactivated due to the low temp FWK is using (like polyphenol oxidase that is responsible for browning in grape juice). If not mistaken, I think Matteo confirmed that in a previous thread.

In a Bourdeaux bottle of course! oh, wait a minute!!

Yeah, I can understand that FWK is taking that position (When in US...). I guess they didn't call it a "white Meriage" as they might have got the Meritage association on the phone. Or perhaps because "Bourdeaux" would attract more buyers? But in the end, it's all about not misleading consumers...

Me too, it’s not even Bourdeaux-style. This is what I would call reputation leeching.

A "Bordeaux" white made from three California grapes of which two isn't allowed in Bordeaux whites?? And what happened to the word "style"? (Bordeaux wines is protected in EU)

I fixed it for you: SO2 + 2H2S -> 3S + 2H2O ;-)