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Finally bottled this wine after about 18 months in carboy. Yeah, I know......time just got away from me. Really amazing dark fruit flavors but also super balanced. Looking forward to opening these over the next year. -Josh

So the VP41 package I have is 2.5g and says its for 66 gallons. I'm only inoculating 2- 6 gallon batches. Can I simply split it up half and half or will that over pitch? Thanks all! -Josh

6 gallons of Sangiovese. Current pH is 3.6 and TA is 0.50%. Using the 1g/l to drop my pH by 0.1 calculation I should add 66 grams of tartaric acid to drop my pH to 3.3. That's 22 liters x 3g/l = 66 grams to get around 3.3 pH. Opinions? Am I on track here? I will also be putting this through...

I am going to do a couple of fresh white juice buckets this year and was hoping for some direction. Among others, the three main options for me are Lodi Gold, Regina and Mosti Mondiale (all fresh juice). I'd be looking at 2 different buckets from the following varietals: Chard, Chenin...

Anyone start this kit yet? Any thoughts? I purchased this weekend from a place that had it on special for $89 so I couldn't resist. I don't like really sweet Riesling's and this one claims to be "barely off dry". I believe it's a 1 on the sweetness scale. I have never done any of the...

I was taking a look at both of these kits today. I realize it's tough to compare a LE kit with a new kit that just came out but I would love to hear what people think. Do you think the LE kit is worth the extra $20? They both appear to be 18L kits with skins but maybe I am missing...