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I have had a hard time finding help/confirmation on this so thougth I would post it. I added a Vinemetrica SC 300 a few months back but have only used the so2 tester twice now, (Have a milwaukee for PH which just seems easier than changing electrodes.) I have watched the youtuve video for the...

Wanting to add this before pitching, and though cheaper, I am sitting with an 80 g bag and no scale. I need to add 6-8 grams and was looking for someone who uses it and what their notes reflect in teaspoons for example.... Any help appreciated. Juice is in the fermenter waiting!!!

Got this baby in the tank yesterday and let it get acquainted with that grape pack overnight and then pitched the hydrated yeast this morning. Using RC212 with some good nutrients. Absolutely kills me to have to wait 3-4 years for this one. I understand for a Barolo or Amaroni, but wouldn't...

I know there is the broad ranges on Keller's site, but is anyone aware of or able to point one to a more specific recommended acid range listing for the various varietals? I mean for "dry red" .60-.70 is all well and good, but a sangiovese and a syrah wine are pretty different in acid...

Anyone experimented using this in the Meglioli's? I have a 2012 LE of each on order and was planning to use wyeast for them and was curious if others had used this on these or other Barolo/Amarone's? And I hate to ask this because I am certain it will be at least 3 years.... how long in...

Mods- hate to put this over here as I originally put it in the Cellar Craft forum, but as there is limited traffic and "no bites", figure this could apply to other "BIG" kits. Just FYI, I again rechecked SG about 30 minutes ago and was up to 1.096. Here is my yeast question: "I picked up 2...

I picked up 2 of these last year with one in the bottle and the other I threw in the tank today but haven't added the yeast. I am looking at trying a different yeast to bring out a better/bigger Euro style red and have both Pasteur Red and RC 212 on hand, but leaning toward the Pasteur Red...

Hello All- Putting together my list of LE kits to order, and curious about preferences/nuances in regard to going with either the grape kit or the raisins? I am normally a pretty strict CC fan, but going to give one of each of these a go. I'm a big fan of grape packs for red, but have...

I know some like Wade ferment to dry in the barrel to great success to get more time on the skins. I am a little paranoid of the o2 exposure, so tried another idea. I recently tried an experiment and was curious if others had tried after racking to secondary, instead of topping up, I opened...

I know the CC Yakima Chard includes this wood, and wondered if anyone knows a source for cubes or chips? I prefer more of either the old world minerally or nonoaked style chardonnay compared to a lot of the overoaked chardonnays out there. I'd like to begin using this alternative in future...

Maybe I'm a little OCD, but I like to plan or forecast what I have aging and available. By that I mean, some of the heavy hitters are allowed to age gracefully long-term while I enjoy some of the smaller kits as "Quaffers." This has generally worked well unless something goes awry or not as...

I am generally a big CC advocate, but jumped on the all-juice bucket chard for my wife. We prefer the "old world" style (more minerally, less/no oak), and even in the CC leave out the oak. Curious of any experiences with this bucket, not using oak, aging, etc.? What are your experiences and...

Although, I cringe at adding a thread on slow fermentation, this situation is a little unique and combines a couple factors/situations. The wine- CC Reserve California Chardonnay. I kicked this one and a CCRC Pinot Grigio off at the same time to fortify "summer quaffer" supplies. The...

Friends- Added a vinbrite a while back more so for whites, but wanted to check it out on a barolo which was ready to bottle. This wine was pretty clear, but my big dismay was how freaking slow it was. It started fine, but seemed like 2-3 hrs in was still only halfway and had ground to a...

Wanting to do a (non-oaked) chardonnay, and was curious what final experience any have had with this kit? I know there is now a yakima kit in the showcase series, and I prefer Wash to Cal. wines, but both of these kits claim a "4" body and if there isn't a rampant difference would like to...

I have a vineco white bordeaux which has been aging in a cool garage. I am needing carboy room soon, so thought I'd go ahead and bottle it this last weekend. Although clearer, it wasn't anywhere as clear as the kenridge showcase French SV when it was done with the clearing stage. It has been...

Pretty jazzed about these! Both Christina and even George were excited about these. Had previously ordered one, but after talking to them a few weeks ago, had to up it to two. Also have two of the Marsanne rhone blend coming next month. Also sounds incredible. Anyone else?

Did a search on this and found a thread which made mention of a similar condition, but doesn't go into much depth/description. The kit is a cellar craft chateau du pays which came with the grape pack. Went through primary fermentation and was racked over to secondary on 1/30 (so has been...

Kicked off a Chateau Du Pays this morning, the 18L. When I ordered this kit and a lot of other stuff from George, I also picked up an extra Syrah grape pack for future use. Has anyone ever used more than one syrah pack in a cellar craft (or any other brand)? Results?

Hello! Been browsing your forum a spell. Back in the 90's, (along with Hair Metal), I brewed ales. Now, after 15 years in a wine store, and two uncles who make wine, I decided to as well. Partly for fun. Partly for the quality to price ratio. I have two in fermentation which will be...