How long is your EM? If it's 6 to 8 weeks, then I agree with you.
If it's a couple of weeks? Wine is heavily outgassing for a number of weeks post-fermentation, so a short EM in a container that is not perfectly sealed should not be a problem.
Finer Wine Kit Finer Wine Kits
- Thread starter SLM
- Start date
Help Support Winemaking Talk - Winemaking Forum:
If it's a couple of weeks? Wine is heavily outgassing for a number of weeks post-fermentation, so a short EM in a container that is not perfectly sealed should not be a problem.
Typically 5 to 6 weeks from pitching yeast, so 3 to 4 weeks longer than normal. Long enough that I don't trust a garbage can with plastic wrap. Lol. Plus the inevitable fruit flies would eventually figure out a way in. Would be an awful waste and not worth the risk. Might consider purchasing a large speidel at some point. I've nearly pulled the trigger on more than one occasion already. If I ever see a sale that is too good to pass up, it'll probably happen.
Just pulled a FWK Syrah (Forte) out of freezer to start and realized that I put the skins in the refrigerator when it arrived a couple of months ago. Given comments in this thread about always storing skins in freezer, I am looking for advice:
- Toss them?
- Smell test?
- Other?
I do have another kit in the freezer (skins frozen, too), so could substitute those and order more - would hate to ruin a full batch with bad skins. And hate to throw away two packs of skins.
- Toss them?
- Smell test?
- Other?
I do have another kit in the freezer (skins frozen, too), so could substitute those and order more - would hate to ruin a full batch with bad skins. And hate to throw away two packs of skins.
Ericphotoart
Senior Member
Just started preordered Bordeaux FWK with 2 extra skin bags. SG was 1.094 but pH a little high - 4.0. I recalibrate the meter just to make sure and still the same reading.
Have you inoculated yet? If not, wait until tomorrow morning, give the must a good stir, and check pH again. If it's still above 3.9, add a small amount of acid to bring it below 3.9.
I have concerns about making the kit too acidic, and as I like to say, it's far easier to add more than to take some out.
Started my FWK Australian Blend yesterday .... you guys are a bunch of enablers! 
Ericphotoart
Senior Member
I think I should stop panicking. I said I just started but I actually I added yeast Saturday evening and ph was 4.0. I checked right now and it's 3.7 so I'm good.
Started an Aussy Red & a Quatre Blanc yesterday, then preordered a Chianti & a Southern Rhone. Matt said they won't ship until near the end of Dec so that works out for me.
The longer you wait the more expensive they will get and the worse that sale will look. I certainly like mine.
- Joined
- Sep 12, 2018
- Messages
- 1,400
- Reaction score
- 805
Why does Label Peelers all of a sudden have these long lead times.
Probably the supply chain for getting the concentrate. Assuming the new kits have 2023 grapes, the concentrate vendor is probably running at full capacity.
Curious which of the new FWKs offerings y'all are most interested/excited to try.
I ordered the Chianti. I'm glad they were able to source Sangio again.
I ordered the Chianti. I'm glad they were able to source Sangio again.
- Joined
- Feb 25, 2019
- Messages
- 676
- Reaction score
- 1,091
I’m considering a single varietal Sangiovese, already preordered one each of Zin, Merlot, Syrah, and a Petit Sirah
- Joined
- Sep 12, 2018
- Messages
- 1,400
- Reaction score
- 805
California
- Joined
- Sep 12, 2018
- Messages
- 1,400
- Reaction score
- 805
I have two grape skin packs in the freezer I need to use so I ordered a Syrah Tuscan Tavola.
My Winery Series Petite Sirah will arrive today. I'll need to do the math to see if there's any cost savings by doing the larger format kit. I initially thought so, but maybe not.
Now, as far as fermenters go, I have a 20 gallon on standby. But, I am a little concerned that it might not be big enough to avoid spillage from foaming during active fermentation. If the concentrate is 5 gallons, and we're adding 10-12 gallons, plus 9 skin packs. I feel like I'll be getting dangerously close to the top.
Thoughts?
Now, as far as fermenters go, I have a 20 gallon on standby. But, I am a little concerned that it might not be big enough to avoid spillage from foaming during active fermentation. If the concentrate is 5 gallons, and we're adding 10-12 gallons, plus 9 skin packs. I feel like I'll be getting dangerously close to the top.
Thoughts?
a 32 gallon Brute ensures there is no problem.
Agreed. I have a larger Brute that I'll use. Pretty sure it's the 32 gallon. Will check tonight.
