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thinking about using Avante for my upcoming FWK Blackberry vino -- thoughts? (I've used it for a couple of Reds so far and they both turned out Great!) Cheers!

wondering if anyone has made this and your thoughts? Australian Grenache Rose Wine Making Kit - VineCo Estate Series™ Cheers!

Curious for those using bag in box system.. How long are the bagged wines typically good for? Which brand would you recommend? I'm interested in a 5L system...for some of my vinos. Thanks!

Wondering what folks fav stainless degassing tool is? I'm consider this one. Cheers!

Is there any easy way to tell how healthy the yeast colony is at the end of a fermentation? Cheers! Brian

...and their survey says Top 100 Wine Kits of 2023 - WineMakerMag.com

As I continue my home vintner education & growth I'm curious about what differences there are in a particular style wine made by the same winery but marketed and priced at much different tiers. This exercise was prompted by Caymus and their Cabs. Their flagship Caymus Cab retails for roughly...

looking for some feedback on fav Renaissance yeast for a Chardonnay. Thanks and Cheers!

I'm curious to hear from those that use Gum Arabic in their wines. - what wines typically - what "blemishes" in your wines do you use this to help smooth out - how much do you use & when are you adding it - powdered vs liquid version - anything else about Gum Arabic you care to share... Also...

I'm curious what does the word "style" indicate - when included in a kit name description? Some vendors include it and others do not. Cheers!

curious how folks & wineries store their full cases of vino when you have a large # of them to manage? I'm using Nomacorc's these days and just toss the majority right back in the case(s) right after corking -- so I'm looking for storage ideas/strategies for stacking/storing etc full cases...

anyone using this diaphragm pump that can provide some feedback... Additionally -- how important is a diaphragm style vs impeller style -- in terms of "disrupting" the wine...? Cheers & Thanks! Brian

curious if anyone is making any of the Finer whites w/o using the Carbon? Your outcomes/thoughts? I'm very interested in the FWK whites....but have zero interest in messing with the Carbon. Cheers!

here's a Yeast Roundtable Discussion from WineMaker Mag Cheers!

Curious if anyone has soaked their bulk aging oak (cubes, spirals, staves etc) in bourbon prior to using it when bulk aging your vino in a neutral vessel? If so - would you recommend it? Cheers!

looking to get some feedback on QA23 vs D47 for Chardonnay & Viognier. I currently use D47 exclusively for both - but intend to try QA23 over the fall/winter for both. So I'm really in a real world experiences info collecting mode for QA23. Here's what the typical Yeast Info sheet has to...

Wondering if you can have too much headspace in a vessel during fermentation? ie) say you are doing a 100 gal batch in a 200 gal or 300 gal vessel - for example -- do you risk issues? I realize open fermentations are done -- and then at some point put under airlock. I guess the key is to...

for a 6gal batch of vino -- wondering what the sweet spot range is for the amount of oak to use during fermentation? Does the type and toast level of this sacrificial oak really matter much? Most kits seem to include between 30-45g of chips. Cheers!

Wondering what the easiest (and least use of concentrate) way - is to determine the Brix of a concentrate? I have 8-12oz of grape juice concentrate that came with the kit...with zero info on the Brix et al. I have a Zin Rose' I made and plan to bottle half dry (as it is now) and want to bottle...

curious when looking at oak chips to be used during fermentation -- as sacrificial oak -- Oak chips marketed for smokers are typically much cheaper than those marketed for wines. Both are marketed as kiln dried. Is there any reason, NOT to use the Smoker marketed chips in wine during...