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Started 10/21. SG 1.096. Racked to carboy 11/3. Final SG .998. Racked again on 12/3. Didn't measure SG since assumed it was dry. Bung popped off guessing 12/17 or so. Noticed bung off 12/23. Bottled 12/25 The reason we suspected the bung popped off 12/17 is we thought we heard UPS delivering a...

I usually do use an airlock, so I guess I was assuming it had fermented totally dry so an airlock wouldn't be needed. Wrong. Now I'm concerned I'll (worst case) have exploding bottles or popped corks later on. I might need to store these bottles upright? The room temp has been pretty stable at...

Just bottled a Tavola Meritage earlier than I wanted, but I had the solid bung blow off the carboy and didn't realize it for a week or so I'm guessing. Thought it best to bottle it pronto. In retrospect I probably should have added some K-meta. Oh well.... tasted promising though.

My initial SG was 1.106 - a little near the high end of the expected range. Sorry should have added that information.

I did receive this finally on Sunday 6/26. Juice bag felt warm but I wouldn't say it was bloated. I went ahead and started it right away and the juice temp in the primary measured 79.9. Juice smelled fine, so proceeded with all the initial steps. Today I pitched the yeast and the must temp was...

FWK Super Tuscan shipped on 6/21 to Illinois. Anxious to try this one, but it's been "stuck" in the Fedex local hub which is an hour away since 6/23. Daytime temps have been near 90 every day. Now I get an update that it will be delayed until tomorrow (26th). Even had the audacity to include "We...

I see some whites are back on Label Peelers website.

Tha last 2 kits I purchased were FWK and still too young, but I'm very optimistic. Also hopeful that additional FWK varietals are forthcoming

Blends and/or varietals EDIT: Since only 1 vote allowed, I cast it for varietals

My Forte Syrah experience was similar. 1.000 at Day 14. No change at Day 15, so I proceeded to the next step. I expect it to be slighly sweet. Room temp around 70.

Geeez.... I got lucky - I think. Got a FWK Tavola Petit Syrah single skin and started on 12/9. SG was 1.097. In starting the yeast, I neglected to add Packet B with the yeast but I didn't notice and added the yeast 24 hours later on 12/10.... yeah I really paid attention to the instructions ;)...

Did one and bottled back in July. Didn't vary from the instructions, and what I sampled was quite tasty. Measured 13.1% ALC. I'll probably open a bottle around Jan 1.

I don't see a Barbera in either series. Hopefully not discontinued.

The "Forte" series (incl. double pack and seeds) is now showing on the LP website for Oct fulfillment.

So I initially bottled using a wand from a carboy using a siphon system and just found it messy and awkward. After several "messes" I abandoned and now lately I've been bottling directly from the spigot of a bottling bucket into bottles (no wand). Now after viewing the bottling process video...

Me too! Love to hear some feedback... looking at ordering one myself. The 18L are still readily available.

Now this is probably nit-picking. I've done both with grape skins and there's a differnce in the instructions on how to ferment with skins.... WE says to keep the skins submerged - "grape skin bag must be punched down daily..." but the RJS instructions don't really address it other than to say...

I just recently bottled a chardonnay (RJS). Checked my notes and my starting SG was 1.104!! I realize there are going to be differences, but that does seem really low. Also, the yeast provided in mine was QA23.

I'm a little new to this too.... but I think the yeast will find your sugar regardless of where it is. The issue is - did you take an initial SG reading? If you took that reading without stirring, you're probably going to be a little off as far as far as your initial SG. Stirring will give you...

Exactly. I have utmost respect for those making from scratch. I have neither the desire nor patience. But I'll gladly drink it :) Back to my orginal post - strangly enough the WE Nebb kit had very little sediment and it's been in the bottle about 8 months; nothing different about how I did it...