I took the time to organize my thoughts regarding the rapid ferments. The TLDR version of my post is that the rapid ferments and huge SG drops caught me by surprise, as they are out of my experience. I analyzed my records (I have detailed records on 98 batches going back as far as 1985), but honestly? While the data is interesting, the differences in ferments prevents me from drawing any reasonable conclusions other than "normal" ferments are typically 6 to 10 days.
At this point, as I read through my records of the 4 FWK I've started, I'm a lot less freaked out. Instead, I believe I've learned much about fermentation. There is more research to do, but I suspect my current thoughts are correct. [Nothing to say yet, as I'm still figuring things out.]
I agree with [USER=48632]@Matteo_Lahm[/USER]'s comments regarding temperature. High temperature is not an issue, depending on what the goal is.
My Chardonnay hit the 8o's F, while I wanted a colder, slower ferment to preserve more fruit character. I won't know if I got what I wanted for some months, and it's entirely likely I'll be satisfied with the result, regardless of what it is.
IMO if I like a wine, regardless if that result is what I intended, I call it a win. I have a 10 gallon batch that I don't like (although others do), so any result I like is good. If it didn't come out the way I wanted, then I start another one.
For the Rhone Blend and Super Tuscan, I wanted a longer ferment for better extraction from the pomace (skin packs). However, I used ScottZyme ColorPro and the Super Tuscan is currently much darker than the original juice, appearing much like the Rhone Blend and my grape wines from 2020. I expect the result will be fine.
My conclusions regarding the FWK? I will use a starter for all future wines, as even 12 hours of starter aging produces a rapid start. Keep the starter with the must, so they are (more or less) at the same temperature. This should help getting the batch going.
For the kits themselves, I'm satisfied with the nutrients doing their job, and I have no expectation that H2S will be produced. I will use all nutrient packs as directed.
I'll tone down the ferment time by controlling temperature. These kits were my first time controlling temperature, and for a beginner in this process, I did ok. I've learned things to use in future batches and will pay attention to temperature. For white wines, I will definitely keep the temperature in a range I want. Reds? It will depend.
