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You can certainly make Merlot! Some thoughts on your batch: -I like to use oak during fermentation to act as a sacrificial tannin, like either as dust or shredded. -You can use light-toast oak if you don't want an oaky flavor. -For powdered tannins, I use those during aging. -Likely no need...

All the FWKs are on sale right now, too.

Yes, that's right about the kit taste. I'd rather buy better stuff than get a deal because the kit taste doesn't ever go away for me. Label Peelers is having a sale as well, so the FWKs are $139 for Forte, $111 for Tavola, $90 for Frutta, and $99 for whites and blushes.

Hi @alecia68 That's good, just keep going until you get to around 0.995-0.990ish. The bubbles aren't an indication, your hydrometer is the right thing to watch.

My hubby and I did a group bus tour in Napa and the nice thing about it is that you don't have to drive, call ahead, or make reservations. Downside is you're with a group. We ejoyed V. Sattui's tasting of their Madeira. https://www.vsattui.com/ I did a couple of VA tours and have done the...

I like to have adult beverages in the afternoon and at dinner, because it is a nice transition from coffee and tea to wine. In practice, I wait to grab my munchkin from the bus stop if it is windy or rainy. She's in middle school and they get off the bus at 4:25pm. I'm lucky to have one, as...

@Brian Feeder Of Fish Welcome to the hobby! There are lots of folks on here making different fruit and vegetable wines so you'll find tons of great threads. If you want more recipes, you can grab Jack Keller's book online. He's a fellow Texan. I haven't made the recipes yet, but have heard...

I added raisins to my Amarone style from Mosti Mondiali, along with the grapes, and it gave good body and flavor. You also may want to add oak during aging. Another option would be to add seeds from Finer Wine Kits; I checked and they're available now. I searched seeeds on the LP site to find...

@mainshipfred That sucks! Here's what Mike from Vadai said in a forum: https://www.homebrewersassociation.org/forum/index.php?topic=1983.0

@wineview No reason not to get as much goodness from the skins and seeds as possible.

I like RC212 with reds.

We had great Montepulciano on the Amalfi Coast near Positano and also in Rome. Enjoy your trip!

I believe the directions to use distilled water came from @Matteo_Lahm in the FWK thread. I use that for the starter and the rest of th kit and have had 100% success in clearing with the included ingredients.

Hi @faxdoctor, that "kit taste" is present in my wines from all kits, even at the higher end of cost like the Mosti Mondiali nearly $300 ones with skins. I covered it with oak and bottling/cellaring tannins. The reason is that all kits are designed to be shelf-stable and are pasteurized with...

I'm having this tonight, as I like to celebrate the Valentine month with pink wine, pink sparkling wine, and white sparkling wine.

I wait until fermentation is done, then add kmeta roughly every three months.

I was looking for wine that was cheap and sweet in my younger days. Now I prefer dry and have a little more cash. If wine doesn't evolve for the individual person's journey, it will certainly become obsolete.

I've only made Forte Reds and Tavola Blushes and Whites so haven't needed to add skins to them. FWK now sells seed packs that would help with tannins.

I'd be more likely to get a Finer Wine Kits or Mosti Mondiale grape pack to use than raisins or table grapes.

I add k-meta every three months and rack only a few times overall.