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Welcome to WMT. I am "just" down the road in Glenns Ferry. This area is really seeing an explosion of wine making which is great to see. Best of luck on your new vineyard project....I am jealous!

@cmason1957 , do you bulk age the Novello for the full 9 months? I have made one Novello PInot Noir and it was very good after only a few months (don't remember exactly how long I bulk aged, but not a full year like the Forte). I know the Novello's are sold as quicker making and for quick...

I keep my carboys in plastic milk crates. That way I can move them with the handles on the milk crates and never stress the neck. I used to use the handles that attached to the neck but they always made me nervous. Too much sideways stress on the neck.

Hello gang! I bottled my FWK Novello Pinot Noir today and, as promised, I will give you my uneducated, subjective thoughts..... Bottom line....It's very good, very drinkable wine at only 39 days from popping open the package to sipping. I started the wine on July 10th and bottled today...

Yes, it's in the carboy and happily "aging" for the two weeks as recommended by the directions. @Jovimaple - I didn't have the the lid on the fermenter bucket snapped down, but did still have a bubbler in the lid. The lid was just loosely set on the top. The fermentation was massive and...

Racked the Novello Pinot Noir today. As I said in my OP, I had to add more water to get the OG down. So, I had more than 6 gallons when I racked into the 6 gal carboy. I sampled a bit for quality control (ahem). Tasted pretty good so far. The bit that I kept as "over flow" has a lot of...

That's a great suggestion. As of my last post I now have to travel to Boise so I'll visit the LHBS and pick up some yeastie boys.....

Thanks for quick replies. No way I'll get delivery in less than 4 days. I kind of live in the sticks.. I'll press ahead with what I got. Cheers!

Gang, I need some advise..... I have started a batch of apricot wine and realized that I am out of the yeast that I have used with great success in the past on apricot wine - EC-1118. The only yeast I have on hand is Red Star Premier Rouge. My understanding is that is really aimed at red...

I followed the recipe and just sprinkled the dry yeast on top instead of making a starter as I usually do. Fermentation was still fast and extremely active - as in exiting the bubbler. Had to clean the top a couple times before it settled down.

Yeah, I'm retired as well, so I really do have the time to wait.....I just don't have the patience! So far, the first batches I made stayed in the carboy for six months. I have two in carboys now that have made it all the way to 8 months.....trying for a year....no promises. The problem is...

Great idea! I'll call Elon and see what he has on the shelf that gets above 95% the speed of light.... That guy must have something in the works.

Yer right. I just walked up the hill in my driveway.. seemed waaaay taller. Gravity is expanding. I think Einstein predicted this. Maybe. Not a physicist.

Just received my Novello Pinot Noir from FWK. It's been hot here (95ish) and it was warm when it got here. Wish they'd go back to the styrofoam containers......anyway, that's not why I am writing. The juice for the Novello wines is said to be 6.3 liters = 1.664 US Gallons. So, to reach 6...

Would love to hear an update on this as I am just starting primary fermentation on a Forte Petit Sirah as well.....

I'm happy to hear that my sludge will be OK. I hope nobody thought I was bashing FWK. I like their kits and have been very happy with the products. Just wish I still got the Styrofoam/box because FedEx beats 'em up good. But I still worry......

Should I worry? I'm worried that I don't worry enough.......and that worries me. Just received my FWK Forte Petit Sirah kit. It took nine days to get here and it's been warm but not super hot. (IMO FedEx in this area is terrible - I live 65 miles SE of Boise, Idaho). Anyway, what I'm...

I can barely stand to wait 6 months before I bottle/drink! Don't think I can wait 1800 years......

Thanks for all the guidance. It's only been in the carboy for about 2 weeks, or a little less. I added the bentonite after rehydrating it overnight. I am perfectly willing to let it clear for several months. I threw caution to the wind and added the Packet D before I read @winemaker81...

Alrighty, where to begin? I guess I have two questions: I am making a plum wine because I have a lot of plums from a friend. I have completed primary fermentation and racked from a bucket into a 6 gallon glass carboy. I didn't degass when I racked into the carboy. The wine started to clear...