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That's what I'm doing now. I put a thermo wrap on it at 75 deg. See what happens. At least it's down to 0%.

SG is 1.000 and I used IVC-D47. Trying to get that buttery texture to it.

I'm making a Cellar craft Chardonnay and I plan on doing a Batonnage. Like a moron I just racked to secondary and I accidentally put k meta in. What to do?

I am starting a Cellar Craft Sterling Chardonnay. My goal is to get a more buttery texture out of this kit. My question is, during this Batonnage process, how long should I do it for? I was planning on 30 days, bulk age it for six months with about three rackings in that time frame.

Any yeast preference on a chard you might suggest. I am going to do the Battonage technique and bulk age for about 6 months. Sent from my iPhone using Wine Making

I'm going to start my cellar craft sterling chardonnay. I've decided to battonage and bulk age for 6 months. I need a yeast. There's so many to choose from. Any ideas. I'm going for the fruit fwd, buttery texture. Sent from my iPhone using Wine Making

Thank you. Very helpful. Sent from my iPhone using Wine Making

What is the best Chardonnay kit . I like a slight oak with a rich buttery feel to it. I plan on bulk aging it. Any suggestions? Sent from my iPhone using Wine Making

When bulk aging, is it ok to store it in cooler temperatures? Such as between 55-65? The reason I ask is I want to make more kit wines but limited on room. Under the house though, I have plenty of room. Sent from my iPhone using Wine Making

Will do. Thank you. Sent from my iPhone using Wine Making

Thank you.

It's the sterling version. The one I tasted, she told me that her Pinot can be ready in two months. I just can't see how that is possible. It tasted as though it has aged for two years. I was thinking this though. In a kit, you add two gallons water. If you made kit wines for a living, you would...

I started my cellar craft pinot noir wine kit in November. There's no fruit smell's, it's very flat( almost watered down taste). I tasted someone else's Pinot and it had such body to it. Jammy, black cherry, raspberry, a really good wine. I don't know what I did wrong. I even adde oak blocks to...

When bulk aging in a carboy, is it every three months you should add k meta? I forgot and I know I read it somewhere.

Ok, got it. They say with the wine kits that they already have it all figured out. Now, for me. I don't like the way it is. What I see is that it being a Pinot noir the TA should be around 0.60%-0.70%. I am going to go pick up a titration kit and see what I have. Because reading on it sounds...

Not sure. My first kit so all I really know is getting the SG. I take it that makes a big difference. I will read on that more.

Ah, Thank you.

My Pinot noir has been bulk aging for 2 months now. It is a cellar craft kit. I added French oak med toast blocks with it. To me it just seems flat. Not a lot of body to it. I am planning on bulk aging for 4 to 6 months and then I will go to bottle. Any suggestions?

Need help here. I came back on the forum and the whole format is different. How the heck do you start a new topic?

Also type of yeast.