Recent content by pokerinvite

Well, You have to keep fermentation at bay somehow. Did your fpack have an ingredient list for you to know what it doesn't contain? Mine was a blank foil pouch WE Riesling

Wonder if anyone has tried adding sorbate to leftover fpack directly and tasted it

some in this thread have mentioned they add the f-pack to primary. why would one ever want to add a non-fermentable that contains sorbate and k-meta to primary? I imagine it's terrible for yeast health

in that case you'll want to also order DAP and nutrients. it was very hungry while making my last WE WV Riesling

I added 2 teaspoons to an rjs super tuscan with bm4x4 yeast and at the 1 month taste test I'm glad I didn't add more. very noticeable

https://winemakermag.com/images/stories/competition/2015WineCompResults05.20.15.pdf

yes - many lines per manfacturer. but regardless, i don't think the kits in the list have to be unique. past years have been posted

Can anyone post a photo or text of the winners? PDF

At which stages can/should you add wood based tannin powder? (Primary, bulk aging, bottling)

Heather, on a kit like this one, how much powdered tannin would you use and when? is it by taste or do you just add a tablespoon like others do? (never understood that method personally). extra oak i can see being adding a bit every few months as needed. this should also contribute some...

I ended up with the aglianico but the shopkeeper said it needs 1 - 1.5 yrs to be nice. They couldn't keep a source on California juice. Doing any tweaks?

Good to know Peter. Would keeping the wine and skins in primary for 3 weeks be detrimental in any way? Maybe Over-extract or cooked/rotten fruit notes? This could save a racking step and wouldn't hurt people who bulk age for months in regards to clearing

i think he's referring to the date code sticky threads

it's new-ish. without asking i'd assume it would have an fpack because off dry/med-sweet whites outsell bone dry ones such a lack of information on these kits though. they don't think about the diy crowd at all.

swap the super tuscan yeast for BM4X4 (second pick: rc-212) heads up though - you will need nutrients + dap