EM on FWK's is the only way I roll these days. It seems to speed up the maturity process of the wine.
[/QUOTE]Let it sit and become legit"
Silverbullet, My Meritage also started at 1.095 (23 Brix) and I debated adding a little sugar but passed on that to get the 'feel' for this FWK blend. After 48 hours the major 'CO2 bubbling' is done (does that have a specific name?) and I've just now added the Yeast Nutrient. I am sitting at 1.042 SG (10.5 Brix) and the must is at 80deg F (keep eating those sugars little yeast cells). Oh, I did bring my room temperature up from 68 to 72 at the 24 hour mark.
I've found that ferments vary so much that I haven't noticed anything prevalent around the 48 hour mark.
How much did you backsweeten?
I used the full sweetener pack which came with the kit, Bryan. I figured it was going to be younger crowd, so I followed the directions and didn't hold back.
Mike, my son made the FWK Riesling -- he likes Riesling dry-n-sharp, and used 6 oz of the pack (IIRC). I asked recently how he likes it, and he admitted it needs more sugar. He likes it, but it's too sharp for most people. It's likely the Riesling needs that sugar to balance the acid.
Unless circumstances prevent, I'm doing all overnight starters. The difference is startling.
I'll give it a little more bottle rest and then sample again. Hopefully, it will balance out, but if not, out of curiosity, I'll add a bit of sweetener to a glass to see where it goes. It's good to hear the Riesling is liked. I had to go look, I believe the wine conditioner that ships with the Riesling is a 500ml bag. I used the full amount, or just over 16 ounces (I didn't squeeze the bag for all it's worth) for 6 gal.
I have - turned out very good. Went by the directions plus a 1/4 c glycerin.
I purchased them when LP had that "clear the warehouse" sale back in March (?). Based upon the last tasting, they will be popular.
How much do u add to a 6gal batch?
I have added glycerin to wine I made from grapes, but never to a kit wine. What does it give you?
I normally use 1/2 to 1 oz per gallon.
There's no difference between grape and kit for most additives. Glycerin helps for all wines -- grape, concentrate/kit, and fruit.
Do nothing. If it's a wild yeast, the RC-212 will stomp it out. If it's a commercial yeast, which will dominate is unknown, but you're probably ok.
It's not going to hurt to add another packet, but it may not make any difference
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