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I've got the same kit underway at the moment. Still in primary. I have been reading a number of different threads on here on ports, and have noticed a lot of discussion and recommendations to fortify ports. Has anyone fortified this kit before? Did it improved the kit? I saw another thread...

Thanks for the reply. It sounds like we're on similar paces. I think I'll give it a go... :h

How long have you stored corks like this before using them? How quickly did you go through the 1,000? Just trying to decide it 1,000 is to many to order for my wine making pace...

Not sure if you've tried this yet, but there are 4 retailers in the Windsor are that carry Winexpert. Most companies have a "find a retailer" feature on their websites. Winexperts' is here: http://www.winexpert.com/retailers

Thanks to all of you for your feedback. There have been some really great comments so far. In the next day or two I will post a first draft of a possible review form incorporating much of the feedback received for further comment. I will also take a crack at changing the thread title. As far...

I've been kicking around an idea for the last few months, and the other day I dropped Wade a note to see if I could hit you folks up for some feedback. I've been given the ok, so here we go :) So, the idea in a nutshell goes something like this... I like many of you, have wondered about the...

Thanks Tom. No preservatives listed on the mango pulp. It does say sugar and citric acid, so it sounds like it should be ok then. Any idea how much wine would I would expect when I rack for the first time? Will the fermentation convert a lot of the pulp to liquid? Thanks again, Andrew

Hi all, I'm looking to try my hand at a mango wine... find a few recipes posted here and had a couple questions for you guys... When the recipes call for #'s of mango, is that just the flesh, or the pre pitted and peeled weight? Is there a good rule of thumb for a ratio of fruit per...

Most of the kits I've made advocate using a drill mounted whip, but provide instructions for stirring by hand. The RJ Spagnols kits I make have a total of about 10 mins of stirring in the instructions (if I recall correctly). I have found at the right temperature and with the time-lines in the...

While I am no expert, it's my experience that red wines will drop wine diamonds or crystals like whites will, if not cold stabilized. I have cold stabilized reds in the past. The difference is generally red's are not chilled long enough for diamonds to drop, so cold stabilization is not...

I tried a bottle of the Toro the other night with friends. It's a little past the 3 month mark. Everyone enjoyed it. This should be really good given a little more time. Liked it enough that I picked up another from my local retailer who stilled had a few in stock. I made the Piazza as well...

Thanks for the responses. I should probably try making a kit with oak and tasting periodically as the oak does it's thing. I think it might be interesting to better understand if it's a quantity thing or simply the presence that I'm not fond of... off to make more wine in the name of education...

All, I am looking to start a new batch of wine and have started looking at Chardonnay kits. I generally prefer unoaked Chardonnays, but it seems in general that most kit Chardonnays come with Oak. I have a general question... Is it generally safe to omit the oak when making a kit? Is the...

Hoping to get some advice here... I stabilized a batch of wine this evening, which I had intended to let it sit for about 3 weeks before racking a second time and then adding super-kleer. Unfortunately I was trying to multitask and had another carboy open at the same time, which already had...

Kijiji is actually the eBay version of Craigslist... I think if you hit kijiji.com it's branded "ebay classifieds" in the US.

That's a great deal! Don't know if this would work for others, but... my LHBS often has people who stop making wine at home and start doing FOP only. They are often looking to unload equipment. I talked my LHBS owner and she agreed to keep my # on file and call me when people talked to her...

Did you guys just contact them via their generic sales email address, or did you deal with someone in particular? Just curious.

Thanks for the responses guys. I just posted on the other similar thread... do you think a grape skin pack made of equal parts sangiovese, merlot and cab sauv might work well/better?

There's a place local to me that sells grape skin packs which are equal parts sangiovese, merlot and cab sauv. While they will ship within Canada, I don't know if they ship to the US... They are listed here (scroll down a bit) as Varietal Grape Skins CrushPack. I may go with these instead of...

I have some Malbec Juice i'll be starting in the next little bit and I was hoping to add a grape pack too it, but I can't seem to find a malbec grape pack anywhere. Does anyone know where I might find some like what finevinewines sells? Failing that, any opinions/advice as too whether...