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I don't trust the sorbate in the wine conditioner and add extra as I too have had fermentation restarts. Bounced one cork off the kitchen ceiling,

I am a big fan of Williams for Pinot Noir and Petit Syrah. 5 gallons of each aging now. Have made multiple times since 2014. Concentrated juice now come in plastic bags instead of cans. The Cabernet and Merlot were both OK. Didn't care for their Chardonnay.

MrBoo, will you wend me a phone number?

I have had success (wife approves) with Pinot Noir and Petit Syrah kits from Williams Brewing.

And my Vignoles formed flakes too.

So more than three years ago with the first outbreak, I lost my senses of taste and smell. After about 4 months, I bought an essential oils fragrance kit and daily went through sniffing the 6 bottles. After about a month, my sense of smell returned for which I am grateful. Need to smell smoke...

2022 Walker's Wine Juice: 10 gallons LaCrescent,; 5 gal D47 (smoother) and 5 gal QA23 (more citrusy, cleared faster) 5 gal Frontenac 5 gal Vignoles 5 gal Vidal; smooth 5 gal Seyval; crowd favorite

I bet the QA23 clears faster than the D47 lot.

It really is amazing how many used bottles you can amass by telling just 5 friends to save their empties for you.

My dear wife bought a winemaking hardware kit for my Christmas gift in 2013. She is to blame for my addiction.

I find it interesting that my Walker's LaCrescent white wine with QA23 cleared much faster than same vintage made with D47.

Read the book, "My First Crush" to better understand. Large quantities in small unventilated areas can be dangerous.

I love my wine making area, want to add the double sink in the basement, and I love the boat. Guess that makes me double trouble.

Season 1 and Season 2 of The Chosen. Up to Episode 6 Season 3.

Walker's shipment arrived today at LHBS; delayed by the heavy snows. 10 gal LaCrescent, 5 gal each Seyval, Vidal, Frontenac Gris, and Vignoles.

Bought an almost 50 year old 28' sailboat that I am rehabbing and learning to sail. Might get back to sprint triathlons.

If I see sediment on the conical sides,, I will drum my fingers about the conical for a few days to help those bits slide down into the bulb. Have stopped adding bentonite when using the conical fermenter.

Two 6 gallon buckets of freshly crushed and destemmed Chambourcin from 20 miles away, ~110#. Going to add yeast and nutrient this evening. And rob the kitchen of a potato masher.

I don't know my final TA, don't measure. RC212 was my yeast. I don't do MLF. If it's too tart, I'll add a little potassium bicarb until the boss tells me it's ok.

Good choice for dry red