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I have made a LOT of Vineco kits, as I used to run a Ferment on Premises. Most were under 1.000 in 7 days. Personally, I always until the time has expired, then check the sg, then continue. Patience is a definite virtue for winemakers. Steve

I was under the impression that these were only sold through RJ Spagnols Academy store. As far as I can tell there are none in the USA. The closest one is about 100km away from my location in Canada (according to RJS web-site). I don't know what sales RJS is experiencing but sure doesn't...

The attached picture (that I stole from a recent Facebook post) shows a one gallon batch. You should expect worse than that picture if you try to ferment a 6 US gallon kit in a 6 USG carboy. Steve

Looks like Merlot HoHo is the 2014, and Naughty is the 2015. Slightly different though. Merlot HoHo - orange, cranberry, spice and cloves Naughty - spiced orange and brown sugar with notes of cinnamon and ginger Steve

A buddy made the Grand Cru BC Pinot Noir several years ago. We drank some of it fairly young (don't recall for sure but doubt it had been in bottle a month), and I quite liked it. Steve

I searched for a recipe on Jack Keller's site this morning (using my PC). It came up just fine. I did not look at any other parts of the site. Steve

Personally I'm not surprised that the Luna Rosa (even though I've never tried one) tastes better than the Costco kits. Steve

Here's a thread on using a hydrometer. Hopefully it will help you. http://www.winemakingtalk.com/forum/showthread.php?t=16574 A hydrometer reading around 1.000 means that the yeast has been doing a good job of fermenting the provided sugars. I don't like to rack to carboy around 1.040 because...

Brouilly. Steve

As already said Gewurztraminer is NOT Riesling. Vieux Chateau du Roi is Chateauneuf du Pape. Cotes du Rhone would probably be called Coteau Royale but I don't recall ever seeing a kit with this name. Steve

John...do you add and K-meta? Steve

tarrco...just so you know...There are sulfites in ALL wines. They are a by-product of fermentation. Obviously, there will be less sulphites in the wine if you do not add sulphites. If you are currently drinking commercial wines then you can probably add sulphites to your homemade wines safely...

That's the Vineco list. Do Wine Kitz or Winexpert have any Amarones that do not include labels? Steve

Here's the general process that I would recommend for a beginner concerned about exploding bottles. 1 - allow the wine to finish fermenting, keeping the wine warm (68-72F). 2 - check the specific gravity (sg) with a hydrometer. It should be 1.000 or less. Check every other day until the sg...

Looks like a generic label to me. If it came with a wine kit, it would have the brand name on it. Some of the lesser brands include generic labels with them, so hopefully somebody recognizes it. Steve

Presumably in Montreal Quebec. And Canadian stores don't usually do mail order. Steve

I agree with DoctorCAD, it is finished fermenting. (I've never tried muscadine wine, so I don't know if you should throw it out or not. <grin>) What was the starting sg? Steve

I'm surprised that I didn't mention this earlier, but .... I won't change out the yeast in a Winexpert kit, especially not a higher end one. They are the only manufacturer that uses a wide variety of yeasts. Based on Tim V's comments they do a fair bit of yeast testing. I know that they have...

and I still say that I haven't seen a wine kit with Premier Cuvee. Now I haven't made that many Pinot Noir kits, and I haven't made that many Winexpert kits, and I haven't made anything in the past few years. I believe that Winexpert uses the widest variety of yeasts. Unfortunately cmsben61...

Yes, but it is difficult for someone to learn when we don't know what you did wrong. For example, a lot of people bottle wine kits after 4 weeks (I've heard of some doing it in 3 weeks), and don't have problems with exploding bottles. But to me (and many others), that is too soon. What I'm...