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I like a heavily oaked Chardonnay, we will compare notes then.

Yeah, I think that there is something. I have a Chardonnay on order (November), we'll see then.

AKA 12, 13 14 (for big reds) It seems pretty straight forward.

I started a red Zin. 6/1, racked it, and did a small sample. I'm not a professional taster or anything, but even I detected several layers of notes/flavors. I expect it to only develop further in the future. I have 4 - 3 gallon carboys, and they're all full, so I just bought 3 - 5 gal...

Under promise - Over deliver, a time tested mantra!

LOL, my first ever kit was a Chardonnay from (Cheap SOB's.com, or something like that), and they gave me, like, a quart of juice/concentrate. SG=1.060, I added sugar and the result was a thin wine, and I'll not go back! 2 kits now and 'Finer" is my "winer", one on the way!

I won't disagree, but will add the caveat: within reason! A comment on a question (or post) is fine, but obviously, an endless litany about the product wouldn't be good. BTW, I have ordered 3 already! (Note to self: Get More Carboys!) (edit - I ordered 3 5g Better Bottles!)

I'm so ghetto, I have a 2"x2" piece of paper taped to the bottle, with the type and date written on it! I don't care, my taste testers don't care, easy peasy lol! It's just a single piece of tape, securing the tag as well! It's all about the wine.

Nah! Drink it before you're gone. You can't taste it after that (I think).

Yeah, I can hear it a little i think (rattle) lol! Mostly, with all these cases of wine, can I be in your will? One at a time would be my go-to as well.

Really! You're going to make wine in a country that FORBIDS it, and cuts off the heads of people who are deemed bad by the clergy! Yeah, good luck with that one. I say 'Move to where the wine is!'

Wow, I didn't understand that, and I have been making (country) wine for 8 years! I graduated to kit winemaking, jury is still out, but it looks like an acquittal!

(Initial Specific Gravity - Ending SG) * 131 (1.100 - 0.995) * 131 = 13.755% (1.090 - 0.995) * 131 = 12.445% Obviously, if you go completely dry (0.990), and/or start higher, you will increase ABV. Now, each type of yeast has an 'alcohol tolerance', so the yeast will die off at that level...

I saw a recording of a meeting (I think) of town officials, from 50 - 60's(?) They were talking about water quality, then someone said "Maybe we could start bottling it, and sell it at the retail level." The guffawing then began, and lasted several minutes. Hmmmm.

1.016 seems very sweet to me (but I like dry wines), are they sweet to your palate, or am I doing something different? I noticed the 1.040 SG, DAWG would like that!

I agree, and add that the financial aspect of newer companies is 'top of the list'! How much can you borrow? You have to show and sell it to the financial institution, in order to be financed. I say, buy what you can, to keep this wonderful company going! (And no, I have no ties to this...

I suppose it's possible, my friend made a jalapen(y)o wine. I didn't get to try it, but it's on my bucket list (primary!) I like spicy food, after a bowl of my chili, or spicy chicken soup, I'm wiping sweat off of my forehead and face! I was wondering about the seeds, and whether to include...

Mmm! Strawberry-Rhubarb, my friend makes it. To Die For!

I had always made country wines as well, then bought a cheaper $60 Chardonnay kit as my first grape wine. Immediately, I thought the juice bag was light, and I had never made a kit wine in my life! SG was like 1.060. - 1.065 or something. I had to add sugar to 1.085. Needless to say that...

Yeah, bread yeast is not too good, wine yeast is $1 for 5 gallons (use it all for less). Using less only creates problems, $1 to negate problems, priceless!