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I have the 60 Liter one... Love it... Works great, easy to clean. For me... just the right size

Thinking Malo has completed... tasting very good... full bodied, a bit buttery... needs more time on oak... added some SO2,,, and letting it age some more... how long will a French Oak Spiral last,,, continue adding flavor?...

My WE Pinot Noir Kit, is aging in a 6 Gallon Car Boy, with Malo, French Oak Med Toast Spiral, and a few small cubes of Hung Oak. I added a hint of Tannins.... Its been over 6 weeks now from when I started. Might be time add some sulfites and protect it a bit... for further aging.

I think I just had the same experience... After fermentation, I tried the wine (still had yeast and co2) but it tasted fruity, and I thought it tasted pretty good for it being at this stage. I racked the wine into carboys, degassed it a bit. I added the MLF to it, some french oak, and 8 -10...

I will check it out I used to be on Sea Smoke list, but the quality went down for awhile, felt they where overpriced, so I cancelled, hoping to try some of the newer stuff, see if it got better.

We are Heading up there this weekend for my 25th wedding anniversary... Sea Smoke is a pmace I want to visit, but I dont know if they even have a tasting room.. any pmaces that ate a must see? Any places to avoid?

I really like your labels. I but the WE kits, because I can pick it up locally for $75 ish a kit Good enough and cost effective for me.. I would love to try the other kits, finding them is the hard part

Just started my 4th Wine Expert kit... In the past I have done a Pinot Noir, Cab Sav and a Merlot. Overall I have been quite happy with the results, which is why I am making another. My SG was 1.094, PH 3.4, I just got some toasted hungarian oak delivered, for some cab I am making.. So I...

Ended up with 13 gallons, which is perfect.... 2 full carboys and 1 gallon for toping them off in a week or so. Now I need to research the amount of SO2 to add...

Looks like my yeast have accomplished there mission in life. SG of .992 or -2.5 Brix Let it settle for 48more hours, rack into car boys, repeat another rack in 5 days after, then maybe 7 pending what I see at the bottom... continue oak and age time. Very happy with the taste right now.

Today I was at 0 Brix, and Ph of 3.5 Drained and hand pressed the skins, started Malo in my new Speidel... Added some med toast french oak, and 1/2 spiral of american oak, should have some hungarian oak delivered in a few days. Guessing I started with 20 gallons, now have 14 ish... I tasted...

Thanks for the advice... I am a newbie to this, so I have a boat load to learn.... I am using a 30 gallon barrel to ferment the 18-20 gallons of must I have.... I am kinda worried about oxidation, once it gets down to 0 Brix... Which is why I wanted to get it into Carboys when it hits zero...

I have made 3 Wine Expert Kits, and decided to make wine the old fashioned way...BTW... I planted 30 Cab Sav Plants in my back yard in May of this year... I should grow my own in a few years. On Sep 22, I picked about 180lbs of Cab Sav in Fallbrook Ca. Crushed about half of it by hand, and...