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Can anyone tell me where is the best place to order Meglioli kits? Did the Finger Lakes Riesling last year and it’s a favorite amongst the friends that are Riesling drinkers. I’d like to do that and a few others from the line.

Ordered a Kit from SHB for a Christmas present last year. Never was told that the item was not in stock but had to be ordered. Did not get to me until we’ll after Christmas

Looks like for WE Kits LP is by far the best price to get them to me in Pa.

A 7.9 Gal Spiedel fermenter is some of the best money I’ve spent doing kits. I see you can get them a bit cheaper then the $99 I paid. I have 2 7.9g and one 15g that I used for double kits and crushed grapes. For EM they are just great.

My .02. Like others said it comes down to time and investment, and what you like. The bigger reds like Cab Sauv, Zin, Syrah etc I don’t think your going to get “the best“ quality in anything but big kits with skins and aged a minimum of 18-24 months. I tried a RJS Red Trio that was about a year...

Just put this one together. I opted to use BM 4x4 in place of the RC212. I had them both on hand, just like the BM 4x4 better. I did add 60g of French Med T chips and 6g of FT Rouge. Plan on a 6 week EM And barrel aging for at least 4 months. Not in any rush.

Would you recommend leaving them out all together? I was going to use Granny Smith green apples.

I also think using fresh fruit could only help. I’ll be doing this later today.

Thank you

Joe I got asked to make an apple Island Mist kit. Was going to use some fresh apples and simple syrup to raise the abv some. What are your recommendations? Thank you.

Just placed an order for this. Might have to buy another Spiedel instead of waiting for one to open up...lol

Bought a bottle of this up from the cellar last night. About a year old. Been in the bottle 2 months. Absolutely impressed with this bottle of wine. Swapped yeast to BM 4x4, used FT Rouge, 7week EM, Barrel aged 4 months and used a bit of tannin complex. Seems like a lot but all very minor tweaks...

I’m sure this has already been discussed. Opened up a SS Old Vine Cab and included was a mosti pack of yeast nutrient. I guess MV contracted MM to put their kits in a MV kit? I’m not disappointed as the few MM kits I’ve done have Been very good.

This kit comes with a crushed grape pack not the dried skins

I have 2 Cru Intl kits bulk aging right now. The Cal Zin and the Nebbiolo. Added oak to both switched the yeast on both, and did small 4wk EM on both. They are both great for what they are. Especially the Zin. I’m actually going to do that one again. It’s as good if not better then the CC...

Always use the mesh bag. You will lose much more wine from the swamp (for lack of better terms) on the bottom of your fermenter fermenting the skins loose then the bag absorbs. I also found out the hard way that not being able to squeeze those skins really takes away from the body of the wine.

Does anyone filter their wine? Bottled 20 gals of Blueberry wine I made with a friend and he always filters. I love the way it cleaned up the wine, but is it at a cost? He said not when making wine from grapes, but I wasn’t sure about kit wine. Anyone have an answer?

Looks great. We used the same railing.

How are you putting the boards down? Hidden clips or face screwing them? We used the hidden clips.

Trust me, composite is the way to go but I promise it gets hotter...lol. I learned the hard way. I do not regret our decision or the money we spent but it does get hot