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Thanks for double checking, I wonder if it has changed or if your kit was labeled / packed incorrectly. The RJS website still lists the classico as being dried skins.

No Opinion on the EP Riesling Gewurztraminer kit, but the RJS Cru Select Gewurztraminer is a great kit if you like an off dry German style Gewurztraminer.

Crushday, check again, the Classico is 18L Juice and Dried Skins. The other is 16L juice with wet skins and raisins. Before they merged the 2 line the Classico was the EnPrimeur, The other with wet skins and raisins was the Winery Series. Most of us when referring to the RJS Amarone are...

My 5 gallon barrel I top up and add 1/8 tsp every month (actually 5 weeks), the top up typically is about 375 ml bottle or a bit less.

Eclipse kits count the volume of the skin pack in the 18 L (4.75 gal) The actual must is only 16 L

I just free float the skins quick stir and all sugar is incorporated, then put a filter bag over the racking cane for the first racking, when all the liquid is racked put the skins into the filter bag and squeeze.

If you are making a white wine kit there are no gross lees, I do slow ferments on whites, start the ferment in a bucket and transfer to carboy as soon as activity is seen, keep at 50F stirring daily. These can take 3-4 months to complete fermentation, I then add kmeta and let settle another...

I am pretty sure that concentrating the juice causes a lot of the aromatics to be blown of, that is why kits never have the aroma of wines from grape or from juice.

Last Showcase Amarone I did I started January 2018, starting SG after stiring in skins was 1.102. Finished up 0.993 ~14.5% ABV

There are 2 En Primeur kits, an Amarone and an Amarone Classico. The Amarone has wet skins and raisins included, that is the one to get. The Amarone Classico only has the dried skins (but more juice)

Also vote high end kit, I have made both the Showcase and the EnPrimeur Winery Series and both are excellent when allowed to age 2+ years.

Slower transitions and seasonal fluctuations can be ok if the temp does not get to hot. My passive cellar runs 66 in the summer, an extend heatwave may bring it up to 68, thru the fall it slowly drops and in the winter it is 52, again a long cold spell of sub zero highs could drop it to 49.

You need to rack it off the lees, add kmeta then bottle. You can bottle immediately after adding the kmeta.

I put it into my primary bucket that is 8 gal.

Mosti Mondiale has a 4 kg wet skin pack for I think $20. I used on last year on the Passport Cab Franc - Merlot kit. The skin pack does not have the jamminess of the WE skin packs, the skins are in juice not concentrate and don't increase the sg like the WE ones do.

Last year peach I got 5 gallons from 50 lbs. The only water I added was in the simple syrup to adjust sg. @Scooter68 can definitely give some better tips. Go heavy on the Pectic Enzyme peach loaded with pectin.

Refractometers are the worst thing ever pushed on the home wine maker. They have 1 good use which is to check the brix of grapes in the field to see if they are ready to harvest. Once fermentation is started the hydrometer is the better tool.

But could you crush to get 50-100 ml of juice and take it to work?

All of my reds with skins get EM now. The bentonite caused very heavy lees in the primary and a loss in volume, I stopped using it first. I will still use the Keisol and chitosan if I am going to bottle early (6-9 month) but if bulk aging a year they are not needed, some feel they strip color...

Next time put the muslin bag in / over the top of the fermonster, pour the skins in then tie the bag - no mess. Use the cubes for a 90 day cycle after clearing. I never liked the WE clearing instructions, I always did Kiesol - 1 hr - Chitosan - 1 hr kiesol. That said, if bulk aging a red with...