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Premium wine kits are a blend of Concentrate and unconcentrated Juice, The higher end kits (Current 18L EP etc) have a large volume of unconcentrated Juice and a small volume of concentrate. The lower volume kits have more concentrate and less unconcentrated juice. WineExpert claimed to have...

Having spoken to someone who attended the launch for the new RJS line, it appears to be less then ideal. This is a cost saving move due to high juice costs. There research shows that even in the EP line the majority of their customers drink the wine between 6 month and a year and they will...

Johnd brings up an excellent point, how long are you willing to wait for the "best" to be ready for drinking? For red I do mostly the RJS EnPrimeur kits and they are excellent after 2 years aging, I have some of the MM Meglioli kits and they are not ready to drink yet at 2.5 years. For a...

Have you got a link to that announcement?

I believe they are the same kits repackaged.

RJS still makes a MullerThurgau kit in the Cru international line. They have a Liebfraumilch in the Grand Cru line, but state in the description that it is a style of wine not a grape and must be 70% MullerThurgau or Reisling.

Was the rossi grande a wet skins kit or a dry skins? If it was wet skins then the juice pack was only 16L (they include the volume of the wet skins in the total), as such you did not add enough water in the initial. The instructions clearly state to add water to 23 L before adding the skins.

I haven't done a Chardonnay, however for whites I have been very impressed with the RJS Cru Select kits (16L) have done the Gerwurztraminer, Pinot Grigio and the Riesling Traminer. I have never seen the point in going up to the En Primeur level for whites and have had a couple of lower end kits...

Here is a shop in Winnipeg that ships - Homebrew Supplies Canada, Beer + Wine Making Kits, Ingredients, Recipe

Where in Canada are you? In Ontario brew your own places are everywhere both RJS and Vineco(winexpert) are Canadian companies, find one close by and they can order whatever you like. For a Canadian site for equipment and stuff try Canadian Homebrew Supplies

The Black Forest Dessert Wine tastes exactly like the chocolate covered cherries (vodka soaked) that my great aunt use to make - nothing artificial tasting that I can determine.

As their directions tell you not to top up (if I remember correctly, haven't read them in a while) They want it into the bottle to minimize O2 exposure. The directions need to be beginner proof and bottling sooner is the safer way - better a bit of bottle sediment then an Oxidized Chardonnay...

When I did the coffee dessert wine, I used 2 tbsp of Dark roast coffee in the primary (the grounds settle out) other then that and using brandy to top up I followed the directions. In total I used about 3/4s of a bottle of brandy to top it up (1 year bulk aging racking every 3 months). Just...

I use brandy to top off my dessert wines, helps get the alcohol level up to a true port range.

The 6 month after production date is a liability thing, every consumable must have a shelf life and generally companies make them short. Hell buying nomacorks from a 3rd party distributor it is likely they are past 6 months from production when you buy them.

The f-paq in the kit is going to dominate the flavour profile. Stick with the 1118 as the higher alcohol tolerance is needed on the dessert wines

I use my headspace eliminator early in the aging process, as part of degassing. It pulls a lot of CO2 out of the wine ensuring that the headspace is mostly CO2. I typically have to pull a vacuum once a day for about a week before it stays at negative pressure. I will leave it that way for the...

Thanks, and a Happy Thankgiving to the rest my fellow Canadians.:thg

I use a Fermonster for EM, usually by about day 5 fermentation has slowed enough that I can screw down the lid, and after that I rock back and forth to keep the skins wet. I typically free float my skins, others who use a bag will add weight to the bag to keep it submerged.

My understanding of the process is that the manufacturer concentrates everything to the same level(brix), then the higher end kits get juice added back into them with the bigger kits being a larger % of juice. The question is whether WE is using the same level of juice in the high end kits...