Just kicked off these two this morning, have had the kits for a couple of months, but just didn't have time.
Started each in a 20 gallon fermenter with the grape packs and the 23 L juice bags, added the frozen Chilean Cab pomace to the Zinfandel, and the Malbec skins to the Syrah. Both are thawed now, but still a little chilly to pitch yeast.
Decided to go with BM 4x4 in the Zinfandel, and RC 212 in the Syrah. I also added the supplied oak chips in primary fermenter instead of waiting til going to glass as directed. They'll both get barrel time anyhow.
Started each in a 20 gallon fermenter with the grape packs and the 23 L juice bags, added the frozen Chilean Cab pomace to the Zinfandel, and the Malbec skins to the Syrah. Both are thawed now, but still a little chilly to pitch yeast.
Decided to go with BM 4x4 in the Zinfandel, and RC 212 in the Syrah. I also added the supplied oak chips in primary fermenter instead of waiting til going to glass as directed. They'll both get barrel time anyhow.