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I have a mish mosh of various types of both bordeaux and burgundy style bottles from various wineries and vendors that I use with my ferrari floor corker -- and I occasionally run across a bottle that doesn't get the #9 nomacorc in as much as the majority of the rest of the bottles do --...

Amen! ✌️✌️✌️

ok...keep me posted. The TR313 was my priority -- but trying Bravo vs Avante would be fun ;-)

any TR313 and/or Bravo 50g paks left...you're looking to get rid of? Cheers!

Just curious -- for those that do use K&C, typically how long does it take for your wine to clear? Cheers!

Just bottled 2day...after 1yr bulk aging...pretty tasty! Gonna let those bad boys age in the bottle for 1yr...before popping 1st cork. Cheers ✌️

wondering if anyone has made the Blackberry and just let bulk aging clear it? (which is what I do with all my other vinos) Cheers!

Ya use the K&C ?

The vino smells amazing - and is almost ready to rack for bulk aging. Did ya use the K&C or just let bulk aging clear it? Did ya add all of both back sweetening paks? Cheers!

anyone ever tried tossing some copper in the vessel ? CLEANED Copper pipe, wires or 1982 and earlier pennies....for example. Supposedly copper interacts with the H2S to "neutralize" it. I haven't tried it -- but have seen it suggested in various spots whilst surfing around the vino making...

Where the heck is the "WMT Intern" when ya need em! To crank out some bench trials, collect data, chart the bell curve(s) & report back to the masses! 😎✌️ Cheers!

Well dang! I need to up my sugar -- lol. Appreciate the heads up ;-) Cheers!

I'm curious about the starter status when the yeast run out of food? My typical starter is 8oz 100F h20, 1tsp GoFerm & 2tsp white table sugar. Like you, I've been starting the night b4 for next morning inoculation. My starters tend to go gangbusters for the first few hours with visible...

When making a starter...how long till pitching it in the juice is the sweet spot?

Finally started my 1st FWK Blackberry this morning using Avante - OG=1.092. Juice has been in fridge since late Dec...awaiting its turn. Sure smells awesome from the git go :-) Cheers!

checking back to see if anyone has found smaller sizes (ie. 50g) of the Renaissance yeasts for sale in the US? Cheers!

thinking about using Avante for my upcoming FWK Blackberry vino -- thoughts? (I've used it for a couple of Reds so far and they both turned out Great!) Cheers!

I've got both Brewers Best Pineapple and Coconut -- so will do some taste tests before bottling to see if any additions required. Cheers!

How'd this end up 4 ya? Just starting mine now....for summer enjoyment. Added 4# sugar to jack ABV up close to 12% Cheers!

Curious what folks think about the FWK whites? Just bottled my first white (Chardonnay) -- and at this point it's seemingly just OK at bottling -- and not as good as Chard's from other companies. Will wait awhile to pass final judgement. Cheers! ps >> have been thoroughly impressed with all...