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I just started the kit and it came with oak chips for primary (60gr if i remember correctly) and 30gr french oak cubes for the secondary. I think i will add at least 30gr more and i'm gona bulk age it for at least 6 month.

Citric acid. Is it better to use tartaric instead?

I just made a 15L batch of tart cherry wine. The wine taste pretty balance right now but would be better with a little more acidity. I would like to balance the level of acidity at bottling. What would be the amount to start with. 1 tsp?

I just dit the Eclipse sauvignon blanc. It's almost a year old and it's really good. Pretty dry, fruity with a hint of grapefruit zest, but would like more of the mineral notes and the grassy side of some sauvignon blanc. Is there a kit that is more herbaceous? Maybe the selection chilean...

I serve it with 2 psi only. With time, the wine start to be a little bubbly, but not much. I may try a sparkling wine with the last 2 gallon. I think it should be a good wine to try it.

Just kegged the wine yesterday. I made it dry by the addition of all the f-pack during active fermentation and used the QA23 yeast instead. Very fruity, it will be so good all summer long. With no sorbate, i can start drinking it pretty soon...

I would love to make the Eclipse Sonoma valley pinot noir.

At one month, it's pretty nice. It was fermented with skin and juice from mosti mondial and the tannins are nice. I added 2 sticks of american medium oak and i will forget it for a couple of month before bottling.

But is it to much for the yeast to ferment properly if i had all the F-pack during fermentation?

If i ant to make it dry, can i put half the F-pack in the primary and the other half when i transfer. Is it to much sorbate for the yeast?

https://youtu.be/63d6vXGD4CE this video explain it pretty well

No i ditn't.

The wine bags are from astropaq. They are 1.5L bags, but also available in 750ml or 3L. For me, the 1.5L are the perfect size. After a year no sign of oxidation at all.

The yeast that came with the kit. If i can put my hand on a second one, i will try it with the QA23

Just bottle mine. Very dry and good acidity, green apple with fresh citrus. Pretty unique.

A couple of months on oak cubes will do the trick. "Chardonnay tastes buttery when it’s oak aged. An alcohol ester comes from the oak (vanillan) and adds the vanilla-like flavor and the creamy texture popular in many French and American chardonnays. " Wine folly

I want to use the lalvin QA23 for this kit and the sauvignon blanc rose. What is the ideal temperature of fermentation for the wine to develop a nice fruity profil? Any advice?