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Well, You have to keep fermentation at bay somehow. Did your fpack have an ingredient list for you to know what it doesn't contain? Mine was a blank foil pouch WE Riesling

Wonder if anyone has tried adding sorbate to leftover fpack directly and tasted it

some in this thread have mentioned they add the f-pack to primary. why would one ever want to add a non-fermentable that contains sorbate and k-meta to primary? I imagine it's terrible for yeast health

in that case you'll want to also order DAP and nutrients. it was very hungry while making my last WE WV Riesling

I added 2 teaspoons to an rjs super tuscan with bm4x4 yeast and at the 1 month taste test I'm glad I didn't add more. very noticeable

https://winemakermag.com/images/stories/competition/2015WineCompResults05.20.15.pdf

yes - many lines per manfacturer. but regardless, i don't think the kits in the list have to be unique. past years have been posted

Can anyone post a photo or text of the winners? PDF

At which stages can/should you add wood based tannin powder? (Primary, bulk aging, bottling)

Heather, on a kit like this one, how much powdered tannin would you use and when? is it by taste or do you just add a tablespoon like others do? (never understood that method personally). extra oak i can see being adding a bit every few months as needed. this should also contribute some...

I ended up with the aglianico but the shopkeeper said it needs 1 - 1.5 yrs to be nice. They couldn't keep a source on California juice. Doing any tweaks?

Good to know Peter. Would keeping the wine and skins in primary for 3 weeks be detrimental in any way? Maybe Over-extract or cooked/rotten fruit notes? This could save a racking step and wouldn't hurt people who bulk age for months in regards to clearing

i think he's referring to the date code sticky threads

it's new-ish. without asking i'd assume it would have an fpack because off dry/med-sweet whites outsell bone dry ones such a lack of information on these kits though. they don't think about the diy crowd at all.

swap the super tuscan yeast for BM4X4 (second pick: rc-212) heads up though - you will need nutrients + dap

i've done WE and RJS and they both instruct to rack off the gross lees and skins after 1 week. i'm not sure i would add fresh juice to something the manufacturers are so eager to get wine off of. I'm sure it has to do more with the spent fruit rather than the old yeast.

followup question: do unused corks last forever? any special storage requirements?

The staff said their agglomerated corks last for 1 year. Has anyone had issues cellaring their bottles longer?

Good question that wasn't answered. Should one keep oak cubes in the carboy for a 1 year bulk age?

rc-212 is better than 1118 but Lalvin BM 4X4 is more to style http://www.scottlab.com/product-45.aspx