WE Selection Luna Bianca (avec battonage) I started a WineXpert Selection Original Luna Bianca tonight. I don't really have any questions; this is more sort of a "build thread" to document the process. I prefer reds to whites, generally, but I do like some whites in the summer. I am hoping this one is ready by next summer (and plan to drink over the next 2 summers). I often hear people opine that they either love or (more usually) hate a big, fat, buttery, oaked white, and will only drink a crisp, steely, white. Now, to my mind, these styles are certainly distinct, but I LIKE them both! They are perhaps two different wines, but who's to say you have to choose just one? I made a WE Viognier kit last fall, and drank about half of it over this summer. While not the crispest white in the world, I figure I have that end of the spectrum covered for now. (I can always supplement with a commercial Pinot Grigio or Sauv Blanc, if needed.) However, I thought it was time to make a big, fat white. I settled on WE Selection Luna Bianca. Here is WE's description: This kit came with an incredible 120 g (!) of toasted oak powder for primary. This formed a thick mat on top of the primary. I did not use a muslin bag (because there is no grape pack), so I hope I can rack out of primary successfully with all that wood in there. I am doing few tweaks. I substituted the expected EC-1118 for ICV-D47. The kit came with an F-pack and is rated at off-dry, but I added about 3/4 of the F-pack to primary. Before adding the F-pack, the SG was 1.102, and after adding it, it crept up to 1.104. I was surprised that the starting SG was so high. I skipped adding the bentonite, because I plan to up the ante by carrying out battonage on this wine. @cintipam reports that leaving bentonite in during battonage will strip too much flavor from the wine. I find this a little hard to fathom, but also figure I do not need the bentonite, as I plan to age for quite some time. Pitched the yeast an hour ago. Wish me luck!