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Try reduless. Great for clearing up wine faults. Worth the $5

It's all good. You can add it now. Or skip it completely.

Oh. And cherries make a great addition, to full bodied Italians... especially with 2 packs of Hungarian medium toasted oak. I would use sweet crushed fresh cherries as opposed to dried. No chemicals and you can use the sugars to your benefit.

If you add Sangiovese juice before ferment in loo of water it will only create a higher SG. Probably resulting in a 18% port. Blending post fermentation with finished Sangiovese would be easier and more controlled.

If it is actually in the process of turning into vinegar then the bacteria mycoderma aceti (mother of vinegar) has infected your wine at some point. Putting the ingredients in English might help most users here. But you'll probably want to start with proper sanitation techniques. A power...

You can get a bottle of 09 Casa Di Terra from Bolgheri Tuscany for $12. Buy two...you'll want to drink one. It's the chePest super Tuscan on the market.

Stick to Sangiovese. This is the premier grape of Tuscany and the Denominazione di origine controllata

HVAC vacuum pumps are not recommended. I speak from experience. I am one of the few here to have actually witness a vacuum related implosion using lab grade vacuum that was capable of pulling one full bar. If you're looking at vacuum degassing I would recommend a 12-24 volt vacuum pump...

You can buy a 12-24v vacuum pump on eBay for $20. Works great. Runs off a laptop charger. http://bit.ly/19IqAyN

Wax Topped Merlot

Fermented to 1.001 in 4 days. Wow. EC 1118 is truly the Terminator of yeasts.

That's what my local guy is doing. Clearing out the stock. Got the super Tuscan for $115.

Fermenting room is usually kept at 75 degrees. But it's been a little warm for October in Canada.

Day 3 an SG is 1.010. Gonna have to rack it off these skins soon and give it a light pressing. Fermentation is going way faster than usual.

Amarone sans raisins. Ken Ridge Showcase was my favorite so far.

*Distilled. iPhone auto correct. Sry.

Distillers water is void of nutrients. Solution... Add a teaspoon of yeast nutrient.

1.041 now. Only 36 hours into fermentation.

Thanks doc.

Keep this kits coming. Heed my results after 48 hrs in primary. Starting at 1.100 (ish)