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That should be perfectly fine. I believe the suggested maximum is 18 F difference. You only have a 4-6F difference.

Amarone wine might be the closest comparison. Potential candidates would include RP15, BM45, 71b. I’ve gotten into the habit of splitting my juice into multiple portions and using a different yeast in each. When the SG gets to roughly 1.020, I taste each and then blend the all together to...

I’m not aware of the system you suggest. My comments are that, in my opinion, one should never bottle from a carboy that has sediment. 1. It’s too easy to accidentally suck up some sediment into a bottle. 2. Especially with oak cubes, staves, etc the oak flavoring is known to stratify in the...

Maybe a bunk bed and use the lower level for seed starting and greens. Hang the grow lights from the upper bunk. :i

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Absolutely add the Fermaid at 1/3 sugar depletion, so at an SG of 1.060. The yeast is still replicating itself as well as making alcohol. It’s at a point where it needs a boost to keep going.

You are doing fine. I recommend knowing what the chemicals are and why they are included. I’m a little surprised that a SB uses a flavor pack. If it is a flavor pack, then the packet of chemicals and fining agents also includes the appropriate dosage of potassium metabisulfite and potassium...

I would not have expected that pillar to be strong enough.

For reds 4 months is too soon, fine lee sediment is still dropping. Many people bulk age at least 9 months or more. For whites, the earliest would be to bottle at 6 months. Secondly, the ullage (aka headspace) in your carboy will, or should be at a minimum. The ullage in a bottle of wine will...

Or maybe all his vice grips were used elsewhere?

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Probably needed one hand to hold his beer.

GoFerm needs to be rehydrated in the same solution as your yeast.

Typically red wines don’t require back sweetening AND malolactic fermentation. It’s usually one or the other. If I recall, a heavy dose of Kmeta will kill the MLF bacteria. That is why you would not want MLF to extend a great amount of time, but rather finish quickly. Once MLF finishes, then you...

If you’re expecting to drink them within a few years, the #8’s should be ok.

In any event I would add some potassium metabisulfite in case the wine is still salvageable.

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