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I finally bottled this (bulk since March 08). I'm having a glass now and it really turned out very nice. It has a nice bright Sangio cherry raspberry and also some plumb and licorice. The tannin levels are great, firm and round. <?: prefix = o ns = "urn:schemas-microsoft-com:office:office" />...

I still have mine in bulk. (cellared at ~65) It is probably almosttime to bottle. I'll post a note back once bottled and sampled.

I started a batch of Tupelo traditional mead Feb 15th. I ended up using Vitilevure 58W3. I used GoFerm for re-hydration. 6 hour later it was bubbling. I had to put it in a cooler to slow it down, I got the outside temp (air) to 63. I did a small DAP addition at the first sign of...

Thanks for the feedback. It will be interesting to see how it compares to a by-the-book Meglioli.

GL, I noticed that they have a Tip below Step 5 that says "If you want to Bulk Age...Postpone adding clairifying agents until 8-10 days before bottling" I'm sure it is no big deal but, did you do that intentionally?

I started mine a bit latter than some of you guys. Wish I would have read this thread earlier...anyway here is how I did mine: <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><O:P></O:P> <O:P></O:P> -- Used BM45 yeast rehydrated with GoFerm on 1/31<O:P></O:P> -- Did 1...

I am doingthe 2009 Amarone Mondiale Limited with red raisins using BM45 yeast now. I am just finishing up Primary and the SG is at .996 The fermentation was very healthy, I used my standard approach of beginning at 75, dropping down to 65 for the main fermentation, then bringing it...

<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Does anyone swap out the stock yeast on their Mosti Mondiale kits? Some of the Italians seem to be well suited for BM45 or maybe BDX. Clearly some TLC would be necessary for reliable results such as using GoFerm and...

I racked my Rosso Limited today and snuck a sample (been in Bulk since March 2008)<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> This is a very impressive wine with a lot of body and complexity. I am very glad that I did the 2 French Stavin barrel replacement staves...

Anyone have any update on how they are progressing with this kit?

Very nice job on the videos!

I just got mine today! I did the CC Amarone in the 7.9 but iit was a bit cramped and some foam did get up into the air lock. I am thinking aboutdoing the primary in a larger container. With regard to the grape pack, do you guys typically squeeze the daylights out of the thing when...

I agree with the comments on time or aging. It does deminish the KT to a degree. I just opened a WE 2005 Limited. So it has had some time to develop. My observation is that the KT is slight but is still there. I have seen some MM commnets...is it true that these just plain...

Also consider 'end grain' and there are some thoughts on it being a worse exposre than side grain. You may wish to use a srtip/stave. Stavin has 18" barrel replacements that fit perfect in the carboy and have less than 1% end grain. It is basically 1/3" thick x 1" wide x 18" long. If you...

Looks like I misssed out on the original 10 folks doing an exchange. Is there any interest in setting up another gift exchange group? If so, I'd like to begin the list I have a couple of WE kits that are 18 and 24 months old (Crushendo and a limited). I also have some 18 month old...

I've been adding Tan Cor Grand Cru to all my kits lately. This seems to provide some additional depth to the texture. I have not tried it but have heard good things about Tannin Plus as well. I woud not recommend the generic Tannin powder, I find it bitter and sour. I am also looking...

I agree with appleman but, depending on the chips you have...you may want to sample each week. I have seen strong extraction of some chips within about 10 days. Seems to be that depending on the type, some thinchips can extract flavor pretty quick. You can always add in more...

I used to do that too, until I read the warning on the Go-Ferm directions here: http://www.lallemandwine.us/products/nutrient_strains.php Note the part where it says "NEVER USE NUTRIENTS CONTAINING AMMONIA SALTS SUCH AS DAP DURING YEAST REHYDRATION" Since I, like you, did not pour...

I use these in primary on any kit I make that does not come with grape pack. I do a quick chop to break the skins, then put them in a Cheese Cloth with Marbles in the sack then tie the cheese cloth end in knot Several good aspects: 1) Keeps them submerged 2) Easy to give them a...

Yep, and this (IMHO) is why the kit guides tell you to sprinkle. They fear that if us amatures re-hydrate we will not pay attention to the temperature and kill our yeast. I re-hydrate every time. I make sure that my starter is close to the temperaure of my must before I pitch. I even...