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Did your recipes include yeast nutrients? Did you use more nutrients at 2/3s sugar depletion?

My CC Amarone was 1.102 after adding the grapeskin pack (2-3 hour). Sorry never took an sg before.

Probably be easier to step feed and fortify for a port style dessert wine - plenty of threads around on it. If using E1118 yeast you should be able to get it to 18% before the yeast gives up.

If you can get colder then 60 go for it, currently doing a Gerwurtz, 24hrs at 72 to let the yeast start then racked to carboy and into the cellar at 50. It has been chugging away for 4 weeks a bubble every minute or so. Will check sg this weekend but suspect 2-3 more weeks to ferment dry.

I have a two year old RJS Amarone (non Classico) vs a CC Showcase Amarone 1 year old but 6 month of that in a med toast french oak barrel, which I had my daughter compare as she is the Amarone fanatic she chose the RJS as the better one. Difference in age could be a major factor and I look...

In the winter I start my whites at 72F then ~ 24 hrs after pitching yeast I transfer to a carboy and allow ferment to finish in my cellar which is 50F or lower, the carboy is more to prevent oxidation as the ferment takea at least month and often 2 months.

I have used kits at year old without issues, try to keep it in a cool area if you are not starting it.

At that temperature it will Never degass without some sort of mechanical intervention, ie vacuum pump etc. Degassing is easiest if the wine in around 70 F.

When I swap out EC 1118 for either RC212 or BM4x4 I will typically give it 1/2 dose of fermaid K just to be safe.

RJS's Cru International Kits are quite good, and nicely drinkable at a year or so. being a 12L kit like the sterling it is likely in your budget. The 18 L kits with Skins (Eclipse, EnPrimeur, Showcase) tend to need 2 years before the come into their own.

May 29 2018 the 8148 is the date code, 8 for 2018 and 148th day of the year. WE changed their format after being bought by Vineco

Or Bordeaux - Cab Merlot California Trio - Zin, Cab, Syrah etc... Kits can be blended, RJS even sells their 1/2 size Minirva kits designed to be blended. Do some research as to the blend you are thinking of and go for it.

Thanks, definitely something to keep in mind

Has anyone tried re-hydrating RJS's Dried skins with boiling Water allowing to steep for 20 mins then adding skins and water to the kit? Any good reason not to try this?

Comes with 2 packs of dried skins, Mine just finished a 5 week EM.

I doubt it, but I don't make the topline whites.

With most Eclipse kits save some (most) for 2 years or more.

My mistake, Sorry for posting incorrect information not sure why I thought that, possibly my confusion between Barbera the grape and Barberesco the wine.

Return the two handed corker and invest in a floor corker, trust us the extra money is worth it.

I have typically done 8-9 weeks as well, the Cru International Meritage I just transferred after 5 weeks, I have always found the international series faster maturing and am not sure how much the EM does for them with the dried skins.