Recent content by Tatmia

Thanks for doing this comparison.

My Pecorino Pinot Grigo ended up with a stuck fermentation with an ending FG of 1.008. I did try some EC-1118 to help move it along, but eventually gave up and racked with sulfite at the end of May as I was worried about oxidation, especially after having a brew belt on for probably too long...

I’m regretting that I didn’t purchase this kit.

I grabbed another TW along with a Luna Bianca and will make them this fall. i know that RJS has the Trio White and I’ll be trying it next year.

Well dang. Looks like I'm about to place a very expensive order and plan on drinking a lot of white wine over the next few years.

Have you looked at the Purple Foot Wine Club? I''m not a member, but I believe that they have done group buys before.

Here's what I have - I notice that Coastal Red, which LabelPeelers told me was one of their bestsellers is also missing, so maybe more additions are to come. Private Reserve (14L) Dry Creek Chard Yakima Valley Pinot Gris Marlborough Sauvignon Blanc Amarone Style Lodi Cab Sauv Marlborough...

Not sure if I have a complete list or not, but it looks like they're dropping some of the white blends while keeping the red. Trinity Red is listed but not Trinity White. Luna Rossa is listed but not Luna Bianca. Also don't see Symphony. It's a shame for me because I haven't had a...

I haven’t even opened the kit yet, I just assumed it would be the usual 1118 yeast.

Glad to hear that it's looking good. I'm still trying to figure out which wine I can bottle so that I free up a carboy. What yeast did you use? I ended up picking up BA11 based on the MoreWine recommendations for Pinot Grigio

I've made both. My Trinity Red is 9 months old right now, I want to give it a year before I bottle it. But, for the price, I'm very happy with the few tastes I've allowed myself. I made it using BM4X4 yeast. I made my Trinity White with QA23 yeast. Almost all of it was gone by 9 months...

(replied to the wrong post)

I wondered about squeezing as I did that for elderberry. Will do that tonight

This was timely. I also bagged my skins (I did add some marbles for weight) but they are still floating to the top. I'm fermenting at 66 degrees and while close, not complete yet. I airlocked it yesterday at 1.015 concerned that I was getting too close, but I would prefer to punch down the...

Got it, Fermenting just really started today so I should be fine. Thanks.