Swedeman

Right after the second racking a week ago, the wine appeared much lighter in color and insipid. I'm glad I was asked for pictures...

I can't argue with your expectitions but wine made from PN are normally pale though PN from California tend to be darker compared to old...

Not sure I understand this, are saying that that could make the wine color lighter? If so, how?

I assume that this is a typo as E491 is an additive, in this case, to yeast. It an emulsifier, not a name of a yeast. :)

From their site: "Your Winery Series Kits contain 5.3 gallons of concentrate." So large but not huge for a homemaker.

I was looking through my old wine labels and spotted a few from the late 90's, where I was obviously thinking about the origins of kits...

The reason is likely that the enzymes responsible for browning in grapes aren't thermally inactivated due to the low temp FWK is using...

Well the member did say Italian. Nothing against FWK as I make a lot of them, but they are all Cali grapes. Now I'd choose the Reserve...

I’ve made one FWK Sauv Banc pre carbon and one with the carbon. The carbon batch was lighter in color but still darker than typical SB...