Search results

You have been adding kmeta every 3 months but not racking? If so you have probably got the sulphite level a little high. Racking it should introduce enough Oxygen to consume the excess. I have always considered the rule of thumb 1/4 tsp every 3 months to include racking the wine at the same time.

The Eclipse Lodi CS was possibly the most meh high end kit I have done, It did undergo a change for the better at around 23 months but never wowed me, I have one bottle left 4.5 years old. The Eclipse Stags leap Merlot was excellent at 2 years, unfortunately was gone before 3 years. The RJS EP...

I add oak to the Blackforest Port (RJS) along with using brandy for topping up every time it gets racked during bulk aging. I added a couple of tablespoons of ground Dark Roast coffee to the RJS Coffee Port I made, it after 2 years of aging is fantastic.

Especially if you pick varieties that are lighter to begin with. I often do the RJS Cru International BC Pinot Noir when needing a quicker red, make it according to the schedule and bottle age for 2 - 3 months, it is very drinkable.

I think you also have to keep in mind that Winexpert's primary business is the brew store franchises where they make the wine on site for you, combining the packages makes it easier for them. This is no different then the change in instructions they did about 2 years ago where they reduced the...

Keep in mind that is the only dose winexpert expects you to do and it happens on Day 14, following the instructions there is at least one more racking and 2 to 4 weeks aging after that add. Not that I have ever followed their instructions :db

I agree on the below grade corner room, leave the bottom 4 ft of the exterior walls and the floor uninsulated and heavily insulate every everything else. This is what I did and in Southern Ontario I maintain 66 in the summer and have a slow drop to 51 in the winter.

Both are very good, my daughter still prefers the RJS, however I prefer the CC Showcase at the 2 year point but that could be the barrel aging. My merglioli is in the barrel right now. I don't think you can go wrong with any of them and it is mostly personal preference as to which will be a...

Also keep in mind that the hydrometers for wine makers for $10-20 (buy 2 for when you break one) are not that accurate to begin with. Real laboratory grade reference hydrometers go for $100 or more each, alcohol hydrometers for regulatory are in the $400 range. I would not worry about reading...

I went induction for our range as we don't have gas in our area, I would not get another one. Induction cooktops may be ok but ranges end up thowing errors due to the heat from the oven. Our $4k Electrolux started doing it after 4 years and in researching replacements the reviews for every...

Half a cup would be too much I think, I would think a tablespoon of fresh ground would give the coffee notes you're looking for. I have done this when making a coffee port.

Go for ligher style reds, in a 12 L kit the Cru International BC Pinot Noir is nicely drinkable in 6-8 months. I normally keep some on hand even though I now have lots of 2 year + aged 18L red kits.

Will get on that this weekend :dg

12 week EM on RC 212 yeast, lost all of my intial numbers on it in a phone switch. (Enofile did not back up as it was supposed to). It is currently on Fr. Medium in a Carboy and probably due for racking.

RJS has higher quality ones they make for their RQ wines (have an RJS Logo on the top), My shop usually has a bunch extra from people wanting different colour I tend to grab those if available.

For EM I use a Fermonster and lock it down after about 4 or 5 days sloshing it back and forth to keep the skins wet. This ensures a CO2 headspace for the 8 or more weeks of the EM. If you wait until fermentation is finished then you won't have the same level of protection and risk oxidation...

Yes definitely.

Mine had an SG of 1.102 after stirring in the skins (I free float the skins for EM) , started it back in July.

The MM All Juice kits do not come with skins, a skin pack can be purchased separately for about $20. The All Juice Master Edition Kits include skins with many of them.

Seal it up as fermentation slows (Day 6 or so) and do not open until you rack at 8 weeks. Slosh the fermenter to keep the skins wet until they sink at around 3 weeks.