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Please post a picture of your hydrometer. I have never seen one that reads 1.200. Mine maxes at 1.150. As already asked...which kit is it, and what did you sweeten with? Possibly the sweetener is the cause of the cloudiness. Steve

Many people switch out the EC-1118 that comes with kits. I have never made the Cab that you are asking about, but have used RC-212 in place of the included EC-1118. I have never made two kits the same side-by-side to compare the results of two different yeasts. That is something I've always...

I use primary fermenters that are sold as 10 Imperial gallon (12 US gallon), although I think they are a little smaller. The lids do not have a hole for a bung. However, there are ribs inside the lid to hold the lid away from the lip of the pail. This allows gases to escape and prevents a...

Personally, I would do primary fermentation in a plastic pail, and then use glass gallon jugs for secondary and aging. Where did the code 5 plastic jug come from? I'm sure that there are many versions of code 5 plastic. Some would be OK for alcohol, others would not be. Steve

I used to run a small Ferment on Premises, so I have had about 100 batches on the go at once. I've got enough equipment now to do over six 23 litre batches, but probably wouldn't go over four. Plus a couple of 1-gallon batches. However, I'm not currently making wine. Steve

Ice Wines are supposed to be VERY SWEET. If you don't like that idea, I have to wonder why you are making an ice wine. Steve

The 11.3 litre carboy is a 3 US gallon carboy. When I have made these kits in the past I have always started in a large primary (because that's what I own), and then moved to the 11.3 litre carboy. Steve

Some people use a heating blanket or you can get a "brew belt" to warm up the fermenter. You're not too far below target temp, so a small heating mat and a blanket should work very well. Steve

My favourite early drinking red is the Ken Ridge Classic Merlot. Many whites can be drunk early, and I really like the Ken Ridge Showcase German Gewurztraminer (we make it dry). Unfortunately, I don't think Ken Ridge kits are readily available in the USA. Steve

Personally, I would say that Vineco-Winexpert-RJS are all about even. One company's Merlot might be better than the others, but their Cab Sauv might be not as good. But that statement might be personal taste too. To me, Mosti Mondiale is not as good as the other three, but that is personal...

Personally I think that the Mist wines are on a different list, as are the ports/sherries/icewines/etc. Steve

Here are some additions for your list. For Vineco, please add California Connoisseur and European Select. Both fit below KR Classic. Also Cellar Craft Sterling, not sure where it fits. For Canadians, there are 2 Wine Kitz brands, both part of Vineco....Ultimate Estate Reserve and Traditional...

If you hate the IM taste, then you should make a better kit. No matter what yeast is used, I think that the pinot noir base is poor, and any difference made by the yeast will be overpowered by the black cherry. Your choice, of course. Steve

Don't forget CC could be California Connoisseur as well (a Vineco label). Steve

I don't think that is a hydrometer, unless there is a third scale. I have heard of a combination hydrometer-thermometer, but have never seen one. Just did some googling, and the combo units that I saw are different from this one. Steve

That scale's title appears to read "SP GR COR", ie "specific gravity correction". I've never seen a hydrometer with that scale on it. The scale you probably should be reading is the one that appears on the other side. In the picture, it looks like a line of zeroes. You may get some help from...

RO (or Reverse Osmosis) water will be just fine. I've always used it (including when I ran a Ferment on Premises). Since that's probably a 23 litre carboy, I would double check the measuring line on your primary fermenter. I haven't used that style of plastic carboy, so I'm not sure how close...

Based on the user's name. I'll guess Thunder Bay Ontario Canada. Steve

Personally, I don't think a wine kit ever has gross lees (not even the ones with grape skins). However, you have already racked off the lees once to put it in a carboy. It can stay there quite a while. Not sure how long, but I expect a month is just fine. Steve

This is an ISLAND MIST kit. The base Pinot Noir is NOT a very poor Pinot Noir (no I haven't tasted it). Personally I don't think it's worth spending the extra buck to replace the yeast. Even if it does make a difference once you add the Black Cherry pouch you won't be able to tell. BTW, IMO...