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I was gifted this wine kit a couple months ago and Rocky discovered the kit was produced in July 2013. Started the kit around April 1st. Today, I racked into a clean carboy (after clearing agents) and it appears brownish. Yes, my red wine is more brown than red. Doesn't have a horrible...

Started my FWK in early November 2022 and today decided to bottle half. Yep ... put half into a three gallon carboy for a later day and bottled the rest for 15 bottles. I've been like a kid at Christmas waiting for this wine. Its a far cry from the Island Mist blackberry kits I've been...

You are so right! I had a wine which was named "sucky grape" concord because it was so bad but after one year it was actually pretty darn good. I was so new to wine making, I had no idea it would change in the bottle over time or how bulk aging helps. Today we laugh about how "sucky grape"...

I just started this tasting process in March after reading some articles and posts on WMT. I started with a FWK Pinot Noir & Carmel dessert wine but since I have six more kits at different stages. A few years ago, I had NO IDEA it was good to taste along the way but I have learned so much in...

+1 for the Pinotage .....I did some reading on this wine and its a hybrid between Pinot Noir and Cinsualt. Could be really good with smoky dark fruit flavors and pairing well with a variety of meats. I'm more of a red drinker so this is something that would interest me.

One of each? Just sayin'.

Holy smokes ... you guys have some awesome bottle labels! SWEET!

You mention oak or lack of oak in the Tempranillo, and the Rhone blend ..... I'll be asking more oak questions for end of the year wine or next years wine. You have a lot of wine and November will be so much fun! I hope you are taking pictures to look back on this someday. I still think the...

Very nice ... another winemaker who makes professional looking labels.

Sounds like you had a great day! You didn't say which one you preferred?

Cool find with a cool story.

Vintners Best concord has been in bulk aging sine Nov 2022, and in April started the Vintners Best raspberry but added 1 liter of red concentrate along with some sugar to up the SG and constitute to 6 gallons. The smell of the raspberry was amazing and after a little back sweetening its now...

I went to a concert a couple years ago and a friend of mine cleaned out the sun tan lotion tube for whiskey .... genius.

Most of God's little creatures go well with God's little vegetables at the table .... just sayin'. 🤣

Guessing I'll wait until the end of the year. My wine making area is crowded and I need to be more choosy as to what I'm going to make in the future. I have three FWK bulk aging and could see myself with three more FWK - Cheri, Black Currant, and Riesling Tavola. For now .... I will continue...

The input is amazing from you guys .... thanks Bryan! We will figure it out but it won't be tonight because I'll be headed to bed early from all these wine combinations. You are on the right track (I think) with using Apple Juice or something similar to make it different but the two wine...

At 3pm I decided to conduct my experiment with the Ice wine I already had in the bottle with a black cherry & raspberry I made last year. NOT GOOD. The riesling ice wine has an over powering sweet riesling taste and it dominates over the black cherry and raspberry in most combinations...

I do have another thought for the Icewine. Use the Icewine base juice bag and one quart of Vintners Best base (black cherry) to three gallons since both are wine base. When it finishes, use part of the Icewine riesling F-pack to flavor and back sweeten. Should taste like a Riesling with a...

Ok ... I understand. It did help me to look at the numbers and read your comments. I'm looking forward to doing something different with these kits. I appreciate all the help and insight.

Its been three years since I made the Riesling Icewine and today I looked over the instructions to refresh my memory. It helped me understand once I take the base juice bag to 3 gallons at 1.160 sg and ferment down to 1.060 sg, its possible to add as much or little of the F-Pack as I want...