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Right, $30 or $40 a bottle for the insurance loss.

I’m sorry for your loss! I had a fire once that burnt down half of my house. It a lot of work to recover from. Make sure you write down all your losses while it’s fresh in your memory for the insurance company. Best of luck to you!

Here is a photo progression of FW Chardonnay with the carbon. It’s a lttle darker than other chardonnay I have made.

Thank you I do appreciate all your input and I should post a new question for more input.

Added 1118 on Monday and has gone down a little. I haven’t stirred, should I be stirring?

I added the 1118 and the wine has stopped at 1.010. Any other suggestions on what I should do?

I switched out the yeast from 1118 to RC212 in a wine I’m making. The wine has stopped at 1.020. Any suggestions on what I should do?

I also made the Finer Wine’s Chardonnay and bottled it 5 months ago. How old is your Chardonnay? I did try it and feel like it could use a little more time.

When making the dessert wines will 24 (375ml) bottles be enough for one kit?

When doing the dessert wine kits what size of carboy do you use?

This may be a little off the subject, but was considering another FWK and was looking for your favor red. I have already made the Cab and Bordeaux. They are currently 42% off of an anniversary sale.

I think you can find all these at MoreWine - Winemaking Supplies to Make Your Own Wine at Home. That were I got all my yeast.

I’m by no means an expert in wine making. Given the varietals you list I would personally change out the yeast. With the Pino Noir I would use RC212, with Sangiovese I would use BM4x4, with Malbec D254, and with your blend it’s up in the air possibly the RC212.

Where is the best place to purchase these corks?

Some of my latest label.

If you bottle at the end of one of those 3 months periods do you add the K-meta just before bottling?

I just racked my FW Chardonnay after 3 months and added 1/4tsp k-meta. I then tasted it and it was a little harsh. Should I have tasted it before adding the k-meta?

I have a FW Chardonnay that has been bulk aging for 3 months. I’m thinking about bottling it or should I age it longer? Should I add K-meta before bottling?