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I agree With a kit you would learn about fermentation, taking gravity readings, when to transfer, when and how to minimize oxygen exposure, how/when/why to use sorbate and metabisulfite. Plus the kit gives you the chemicals you need for stabilizing, sulfiting, and clearing. A kit gives nice...

Some places still have them, good luck with your search!

3-5 years will be no problem, should last a bit longer then that too at that ABV provided you have a nice level of sulfites.

I sent them an email to get some additional info. The reason I like http://winegrapesdirect.com/ is you know where the grapes are from and roughly the vineyard, the harvest data, plus the inventory seems to change which gives a nice selection of grapes. I have done their syrah, 2 cabs...

I recommend winegrapesdirect for frozen must Significantly cheaper then brehms especially with their shipping which I think is too high. They charge for shipping and an additional price for their frozen pail box.

Appreciate the offer. I am more south central pa, Maryland area. However my scale is more towards the 20l/5 gallon size. Thanks though!!

I may have to go barrel route. But I have to start some other wines first. The current ones already have an oak spiral and/or cubes in the carboy. I may have to get a rotation of some other kits and maybe another set of frozen must buckets BEFORE I put in the ones already aging to allow hem...

A day before you use them, take a small shoe size storage bin like the packs from Costco. Clean and spritze it with kmeta, then dry it. Put a cup inside with some water and 1 tbsp of kmeta. Around the cup dump your corks and seal it up. This will fill the area with SO2 fumes and keep corks...

I have a 100%merlot and a 66/33 blend cab/merlot sitting in glass on oak now. Right now taste is young as they are less then one year but I am looking for that deep rich fruit/jammy characteristic and a bump up in body. At this stage what is left? I had 2 ideas. 1. Would upgrading to...

I would recommend against checking ph and TA for kits. This is just my opinion. The kits are made a certain way with certain chemicals for shelf life and to standardize the taste. Checking ph/TA like with grape wines is more just an educational exercise. I know some people on here check ph...

Has anyone made jam or jelly from the concentrates? If so what was your recipe and how did it turn out?

I did that and added the bottle of key west lime juice. Also fermented with 2 bottles of cranberry juice. Backsweetened with frozen cranberry concentrate. Great summer wine!

I just started mine which was one from a BYO magazine some time back. I put about 4-5 pounds sugar in 5 gallons water with about 2 tablespoons molasses. 1 tsp nutrient. 1.040SG I am going to ferment this out, keg it with gnome root beer extract and simple syrup to taste. Keeping in cold...

I thought that a couple years ago, however my bag is running low already. Going to need another 1000......

Using mine for a replica of Flying Dog Blood Orange IPA...great beer

agree The only place that carries them is FVW (at a reasonable price -edit) if I recall...any other places you know?

With this type of wine/fermentation I wouldn't worry too much about topping up. You can taste it after fermentation is done, if it is to your liking I would let it sit a couple more weeks to clear and then just bottle from there being careful not to disturb the settled junk. If you want to...

I have a few in the freezer... but do yours actually freeze solid? Mine are still soft despite a couple months in the freezer. I assume this is normal?

Not sure if anyone else had ever noticed this, but the best way I can describe a KT is how similar some of the young aged wine kits taste similar/have a similar smell to a Beaujolais Nouveau. Anyone else ever see a similarity?

Joe, I am surprised you don't rack with the AIO from the bucket and the splash rack adapter. It saves me time with degassing big time. With regards to coffee port, one of the house favorites!!