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I did include the cubes. Not sure actually when I racked them off

Very true. Just figured if it wasn't the way it should be id try to fix it before bottling

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...

I went with the aeration type test kit. Its more time consuming but the probe types are very expensive

Thank you

I've already added it according to the kit instructions

Very good, so you suggest at bottling in April I add another 1/4tsp or should I do less?

I havent tasted it since I added the sulfites. Taste some before. Ill check it again in April. Thanks!!

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.

Exactly, hahahha. I meant to drink my petite syrah but instead drank my cab.

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 bottled it and it's delicious!!!!

It's 5.5 months old

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.

Pretty much how I had mine. The bucket lit laid loosely, than a t-shirt elastic tied on. Now I sealed the lid tight and put the shirt back over. In a few days I'll air lock it. Should be done fermenting by than. It went from 1.112 to 1.010 in 3 days

Cool, yeah I have 3 now. Its strange though only one is attracting them

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.

I recently did cork some wine with those. Ill see how they work out