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Unless there has been a recent change that I'm unaware of, Master Vintner kits are just re-boxed Mosti Mondiale kits.

Those white kids and their charcoal...

Two years is when premium kit reds finally start getting good. Some start to fade a bit around four or five years, but some of the best bottles I've enjoyed have been closer to five.

Well that's annoying. I'm not in OH and haven't placed an order in a while but looking back at past invoices they never charged shipping or sales tax for kits, not even on equipment and carboys. So it probably has less to do with recovering shipping costs and more to do with a lazy webmaster...

Home Brew Ohio has been my go to for RJS ever since FVW in TX closed up. Never had an issue with them.

Yes, you can really taste the difference, also the nose is much more pronounced. I would skip the extra oak on a Pinot Noir. Maybe save the stick for a bolder red that can handle extra oak.

Anyone have any feedback on the 14L version yet? Still enjoying the old 18L version and have plenty of bottles of it on hand, but may need to start a 14L in the near future provided it's as good as the old 18L.

They recommend 8 per carboy, but I've found that to be on the weaker side. I would start with that and depending on your preference you can always add more as it ages. It takes a long time for too much oak to dissipate, much easier to add more and age a bit longer if it's not quite where you'd...

Enjoyed the last bottle of a seven year old RJS RQ2015 Chilean Cab/Merlot this past summer. Was excellent from 3 years all the way through the last bottle at 7. That was the oldest kit wine I've had so far. Normally I'll only keep a bottle or two of the better reds until 5 years, but it was...

I keep at least one bottle of each red until the 5 year mark. Only a few have been noticeably in decline at that point. Most are as good or better than they were at 2-4 years.

* Tim V.

The one with the dried skins is the premium version. Look at their RQ kits, they all come with the dried skins. The EP Amarone with the dried skins comes with a large pack of raisins which is kind of key to making a proper Amarone.

Made the FW Forte Pinot which came with 2 skin packs and seeds. At the last racking at 10 months old it already smells and tastes like a Pinot should, delicious, not heavy at all. Looking forward to getting this one bottled.

Just racked ours the other day, at only 10 months old it's already delicious.

I dated a petite Sarah back in high school.

Send them an e-mail. I was registered, but wasn't receiving the e-mails. Matt at LP corrected the issue the same day I sent them an e-mail.

Extended Maceration- once it's fermented dry, leave the skins and wine in primary for an extended amount of time. I would recommend 2 weeks.

Certainly wouldn't hurt. Consider an EM as well, extracting more from those skins.

LP customer service has always been top notch.

Skins are just red skins, not matched, likely Merlot.