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Welcome! You could also make hard cider to drink while you're waiting for your wine to be ready. That process is very similar to making beer.

Have you tried the Finer Wine Kits? They have two fruit wines that folks on the forum really like. I have seven of their kits in progress right now and they're all tasty. https://labelpeelers.com/finer-wine-kits/

Welcome! I agree with @salcoco about port, as I have made coffee port that I and everyone I know love. It is a kit and I add espresso powder, heavy toast oak, and then fortify with brandy. Very yummy. Coffee Dessert Wine Kit - Pre-order Now! - RJS Cru Specialty Limited Release

I actually won a bottle of that Joseph Phelps wine by winning a project naming competition. Random, I know. My company does work with their construction company, Hensel Phelps. It was very tasty and nicely aged and oaked. Probably not $250.00 tasty though.

In my experience you can do it over time as well as with chemicals. If you want better you may want to filter (although I don't filter or use K+C on juice buckets, only use it on kits). If I have time I tend not to use K+C.

It makes them clear faster.

Shelf life is 6 months. I have done MLF on Zin successfully, so that should not be a problem.

1. RC212 is my go-to with reds but you could always let the pitched yeast do its thing and simplify your process. 2. Certainly can do all that successfully, I tend to skip pectic. Yes on all the rest. (I have done ferments successfully with just yeast, juice, grapes, oak, and malo all pitched...

The test is to put your thumb on a bottle of wine, shake it, and take your thumb off; if there's suction between the bottle and your finger you still need degassing. You can also taste your wine to check whether it tastes what I call "zippy." This is something that needs to happen before a wine...

I use the Mosti Modiali grape packs: Natural Grapes for Winemaking

I do some all-grape batches and find I can press by hand easily. I get them crushed where I buy them or buy frozen all-grape must that's already crushed. Worst case you can do a batch where you leave the clusters whole. Here's an article about it...

You can either unbottle and add your chemicals or you can keep them somewhere that you don't mind glass and wine exploding. I have been lucky so far but a friend gave me a bottle of her wine and told me to drink it fast. :)

Welcome and good luck!

Welcome!

Welcome!

I have made a Island Mist Lemon Sauvignon Blanc kit that I make white sangria with and really like it. I'd definitely do that one again. Also did the blood orange sangria kit and that's tasty.

It does have a purpose, here's an article that tells more about the cap and management of it: Red Wine Fermentation: Cap Management

I agree with the above posts: for reds I like adding fresh/frozen grapes to the fresh juice buckets. For whites and roses, I can do them as a juice bucket alone. For anyone not doing buckets because of a consistency issue, I'd suggest doing Finer Wine Kits (from Label Peelers in OH), as their...

I would stick with 23 as that's what the kit is designed to have done. We've all been where you are, I have made every mistake there is to be made. :)

Scott Labs website doesn't say anything about filtering, just to rack off the lees: Polycel (1kg) | Scott Laboratories It's not inexpensive at $153.00: https://shop.scottlab.com/tannins/riche-500g-015962?returnurl=%2ftannins%2f%3fcount%3d32