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EDIT: based on a calculator I found. 11.5% alcohol in 6oz is 112 calories so they are falsly advertising. ----‐------------------ Hey all, I came across a production prosecco brut. They claim they are 43 calories per 6oz at 11.5% alcohol. How can this be possible. Syltbar is the brand. Thanks!

Hi all, My friend Gave me a kit. The directions say to add the juice and raisens or the all grape pack. I have a bag labeled port style. What is that? Is that the all grape pack? I was going to mix it all up tonight but I'm not sure about this bag. Thanks!

If I filtered and added 1/16 tsp of kmeta on 9/11, do you think I can just bottle it tomorrow or should I add more k meta in solution form tonight and stir it in than bottle tomorrow. Most of the wine will be drank with in the next year or two. I may try to keep a couple for more time. Thanks!

Whats the go to source for frozen grape must? I'd like to find something in Napa if possible but doesn't have to be. Thanks

I have a Forte cab and super tuscan at about 1 year in bulk right now. I'm thinking of bottling half and bulking the rest. Could I benefit from aging with oak cubes? I have med French oak. I filtered these wines too. Will oak cubes cause sediment? Thanks

This is my last bottle of skeeter pee from last year. It's over 1 year old. I've had it in a rack since I bottled it last marchish. Any clue what this may bee?

I'm sure there a ton of info here. I suspect my skeeter pee of being stuck. It's been a the same sg for about 1.5 days. 1.024. I also noticed the vigorous bubbling stopped and it appears to use be fizzing. Should i wait longer before I take action? I've also just had it covered with a t-shirt...

How long will it last in the fridge? I have a Mason jar full from last year. I also have a bag of wine conditioner in the fridge in owned for a year. I assume no mold than the invert should be ok?

Got fermentation after some worrying!!

Can you add baking soda after pitching yeast if the must is too acidic and the yeast isn't kicking off?

I pitched ec1118 into a batch of skeeter. I made a starter that seemed fairly active. I am not noticing any activity yet. It is a little cool on my house and I also accidentally added all the lemon at once. Should I wait or add more yeast? I can warm it to with a seed mat I have. There may...

We drank a bottle of the petite sirah Forte. I fermented it for 24 days and its now just shy of 1 year old. I liked it but my brother whose pallet is more refined than mine said its didnt taste like any petite hes ever had. He said it was sweet and didn't dry out his mouth. It was fermented down...

Does anyone know what the dosing is in the stabilization pack that come with Fwk? I'm trying to see what my sulfite levels are. I may have over sulfited I've added the packet, racked shortly after to get off lees and added 1/16tsp. Few months later racked and added 1/4tsp than racked yesterday...

Just racked and filtered my fwk petite syrah. Its a forte kit. I fermented it in April. I'm excited to taste it again in another few months. Right now I really like it. It definitely needs to mellow a few more months though.

Edit: Im a dummy and drank the cab that is only a couple months old so that explains it. ....I have a fwk cab thats bulking for about 9 months so far. I had a separate half gallon that I kept separately for topping up when I rack. I havent actually racked it yet. I did maintain sulfites...

I racked a fwk reisling today and added kmeta. How soon can I bottle it. Wine is clear and there was hardly anything on the bottom of the carboy.

Can't stand these things

These thing are everywhere. I Just started a Fwk today trying to keep everything covered at all times. Dame things were all over the paper towel covering my starter.... been using the vinegar trick for a few days. Works pretty well.

So I've opened a few bottles of wine and every cork is looking like this. They are #9 vertsense off Amazon. I let the bottle stand upright for 3 or 4 days before laying on their sides. Not sure what's up.

Are you using the same dosage as you would to make a sanitizing solution for equiptment? I see most use 2-3 tbs of k meta per gallon if water. I see some people say 1-2 teaspoons per gallon to rinse bottles. How about percentage? A 1 % solution or a 5% solution something different?