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That's your answer - EC-1118 @ 78F

How old is the wine, and has it been fully degassed? Dissolved CO2 in the wine will throw off the pH reading and taste of a young wine always seems acidic to me.

If you are interested read some of the threads on extended Maceration and yes it is applicable to kits. Many of us are doing 8 weeks on the skins using fermonsters, the result with the premium kits is definitely a better structured wine.

Quite often if you blend yeasts, one will be more aggressive and take over the job completely. By doing 2 separate fermentation's with the different yeast and blending after you are sure to get the characteristics of both.

Thats Funny as you were the one who made that accusation. https://www.winemakingtalk.com/threads/mm-kits.51966/

This exactly. I would never buy a wine less then 2 years old and I try not to drink my high end red kits before 2 years either. I once tried a Beaujolais nouveau, it was terrible to me, if it had been a kit I would have called that kit taste.

I use a dewalt heat gun

The taste I pick up from it is definitely glycerine, almost like it sticks to your tongue.

I put the pack in mine and don't like what it did to the wine at all, luckily my wife likes it. I would not knowingly buy a red again that uses a glycerine / sweetener pack.

OK you win:br

In going back through my notes for George I did find one wine that I only did for 4 weeks, it was a Mosti All Juice Cab with a 4kg skin pack, (I was afraid of over extraction). It has fairly harsh tannins at this point (just over 1 year). I used one of the skin packs on the Passport Cab Franc...

I seal up around 1 week, as soon as fermentation slows. From that point on just slosh the fermonster until the skins sink. I don't kmeta until I rack.

Yep started it this afternoon, will give my shop a call tomorrow.

Quick question - those that have the kit in hand, Does it include labels? Mine did not which does not seem right for an eclipse kit.

I have done some longer ones, My longest was the Passport 2 roads red which went 11 weeks ( I lost track of time) it turned out excellent. I try to target 8 weeks nut quite often end up at 9 weeks.

In cases where a Kit comes with 2 yeasts, I only add the "premium" yeast be it 212 or BM 4x4. I have never had the wine not ferment to dry. Where kits are concerned I believe that the manufacturer is more interested in making sure it is foolproof and quick then they are in you making the best...

Vineco is the main company, it is owned by Andrew Peller Limited which owns many wineries / vineyards in Niagara Ontario and The Okanogan Valley in BC http://www.andrewpeller.com/Wineco.php

How much pectic enzyme did you use? Have you used any post ferment? Last years peach I used a double dose of enzyme preferment and a single dose post ferment. Cleared with Kielsol / Chitosan combo I had left over from a kit wine.

Really? MLF creates histamines? I had not heard that before but it would explain why several family members can not drink commercial wines (1 glass = severe headache) but can drink my kit wines. Do you have a source for this information?

I am also on the don't rush it side. I have settled on 8 weeks for my EM time. I bulk age 9 - 12 months depending on if I need the carboy / have the bottles available.