Recent content by PeterMills

EC1118 is the most neutral of the yeast strains, that's one of the reasons why we use it. If the only other common factor is your carboys I would look at them. How many batches have been through them, and how do you clean them? Wine will build up a film on the insides that is hard to see and...

I'd like to help out here if I can, but need to clarify (ha!) a couple of things: When you say you added half the KMeta to half the batch, are you referring to the package that came with the kit, or the extra dossage the instructions refer to if you intend aging the wine for more than 6 months?

Agreed, specially if you are going to ferment cooler than spec. I would suggest using the ICV D47 yeast.

Hey Roger: I'm sorry to hear that we are losing a customer, but I respect your opinions and rights 100%. If I can be of assistance to you in any way in the future please let me know.

You are 100% correct Paul, we can choose our distributor, and LD Carlson does a tremendous job of distributing our products in the U.S. and have done so for many, many years. The real issue here is the changing landscape of the retail market in general, as more and more consumers (not just in...

Interesting discussion! here some points on adding (or not) the "chemicals": Bentonite: Definitely add this, it does three things. 1. Adds some nutrient to the must that aids fermentation. 2. Strips out expired yeast hulls during primary fermentation which helps clearing. 3. provides a...

OK, I have to jump in here to set the record straight. Winexpert does not in any way shape or form exert any influence over pricing in the U.S., or anywhere else, whether it be real price or advertised price. Winexpert does not sell to any retailer, online or otherwise, in the U.S. We sell...

Thanks for the suggestion, I'll pass it along to the product development folks.

Not sure where the rumours started, but Winexpert did not buy anything from the Paklab clear-out.

Folks take a look at the Winexpert LE15 lineup this year. We have an Australian "Meritage/Bordeaux" style, and a great California Paso Robles blend.

Great question. I'm sure you know that Claret and Meritage are just different terms for what we consider traditional Bordeaux blends. In England Bordeaux is called Claret, and in the U.S. wines made with any blend of the 5 traditional Bordeaux grapes can be called Meritage. That term is owned by...

Folks let me try to clear up the issues around Enigma F.G. Firstly, if you want a dry dry red wine, this one is not for you. This kit was developed in the vein of that #1 selling commercial red wine in the U.S. this past year or two. I wont mention it by name but it starts with an A. :)...

Hi Chasemandingo; The Selection California Sauvignon Blanc kit comes with EC 1118 yeast. We chose that for many of our white wines because it is reliable, has good alcohol tolerance, good temperature tolerance, and has very minimal impact on the flavor profile of the wine, allowing the varietal...

If your primary is sealed with an airlock, no issue. The skins and yeast won't affect the wine under these conditions as long as you don't stir it up or expose to excess air.

We recommend racking off the spent skins for two reasons. Firstly after a week pretty much all the benefits have been extracted from the skins. Remember that this is not like commercial production that needs to extract color. Secondly getting the must off the skins at that point actually makes...