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Another reason toferment to dryin the primaryfor kits containing skins to give more contact time with the skins. If the skins are in the mesh bag, keep the bag submerged when you snap the lid down. All others, I follow the instructions.

I added the spirals during bulk aging. American Oak, Medium Plus. I don't have my notes here with me but if my memory is right I left them in for about 3 weeks. Tasted at 2 weeks and waited another.

I have wine diamonds in a MM AJ Amarone kit I made. No effect on the wine, just careful not to pour the last bit intosomeone elses glass other than mine. I also cold stabilized the last 3 higher end red kits I made in an old refrigerator in the garage.

Bacci, In about 6 months I may be able to give my initial opinion on this comparison. I made both kits last winter and are both around 9-10 months since fermention. I bulk aged for 9 months and can say that they tasted similar at bottling. I don't have my notes with me at work but I added 2 oak...

Mike, out of curiosity, in what ways are you sensitive to sorbates? How would you describe the taste/smell?

Just wondering how this kit is progressing for you? I plan to begin a syrah/shiraz kit this fall. Has anyone made and compared this EP syrah kit to the Winery Series syrah?

Welcome Chef

Welcome Bill, have a blast with the rest of us. There is some great advice given on this forum.

I have not made it yet but have been told the Cellar Craft Showcase Collection Red Mountain cab is definitely "in your face" style.

Yummmmm, happy birthday

Welcome Tim, this is a great bunch of folks and no question will go unanswered. Look forward to hearing more from your efforts.

I made this kit18 months ago and it came with raisins.

Welcome to the forum. Definitely a great bunch of people.

Hope you had a great birthday Pablo!!!!!!!!

When using the Avery templates in Word has anyone figured out how to print to the edge of the labels? Evidently the print magin won't allow it or operator error hasn't figured it out yet. I do remember seeing someone else make this comment before.

My currentphilosophy is to take any red with skins or raisins to dry in the primary. Mainly for more exposure to the skins/raisins. Everything else I finish out in the secondary.

Mike, glad to see your tasting notes on this one. I have it bulk aging right now (7 months). Can't wait to bottle it and give it a sample. Good looking labels.

I made the Mosti All Juice kit with raisins and 3 oz additional Hungarian oak (per Joseph's recommendation). Your kit may contain more oak so wouldn't blindly recommend adding more without tasting. I bulk aged for 9 months and waited 6 months after bottlingbefore first taste. WOW, we were...

Well crap, talking nottaling. Not sure what the heck taling is.

Seagrape, what did you decide after taling to George? I plan to makea Syrah/Shiraz next fall and would love to readyour comments as you make your selection.