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Pretty sure there is a threshold at which they have to list sulphur content on the label for even organic apricots. Dried apricots and raisons are raisons are typically high in sulfites. I know a guy who likes to debunk people claiming sulfite sensitivity by asking if they eat dried fruit if...

I could be wrong, but I'm pretty sure there's more sulphite in one apricot than there is in a bottle of wine.

I'm in Michigan, Use Label Peelers in Ohio, and regularly order Winexpert Kits during the winter months. Never has a problem. Always come Fed Ex. I do however, have them delivered to my place of work so they're not sitting on a porch all day.

I got the Fume Blanc sitting at 3 weeks today, Clearing nicely. True 'Fume' comes from terroir (flint), not oak, though real Fume Blanc has that too. We'll see how it turns out. Glad to see others doing it too. Edited Etymology[edit] Pouilly-Fumé is made purely from sauvignon blanc, a...

I did started this in early September for a wine-making class. Had to give my instructor, who is a professional winemaker in Lodi, a 375 ml sample at about 10 weeks. He was pretty impressed with it for and actually said it had hints of Cherry Cola in his notes. Damn, I love Cherry Cola.

Very cool. I'm from Southeast MI too. Pretty much followed the trajectory you did too.

This is my go-to table wine. So I still got a few bottles a two years, had one a couple of weeks ago, still seems to be improving. I got another 12-15 bottles at the one year mark. I start drinking this kit a 7-8 months because it allows me to lay my hands off everything else. BIg big...

I eventually want to move from educating myself in Eneology to taking courses in Viticulture. Vesta has a pretty good mostly online program. They have an Intro to Viticulture Class as well as Cold Weather Viticulture and Eneology. https://www.vesta-usa.org. Might be taking the Intro to Vit...

You can definitely skip them but clarity might suffer. You could use egg whites. Do one or both have bentonite in the kit?

Love Montana. Drinking wine in Livingston at Russell Chatam's old place - yes! Grow grapes in the Bitteroots? I've not the foggiest. This may be helpful to you https://www.vesta-usa.org/var/plain_site/storage/original/application/1b5ed4645e40f24cbb0f07e42f05d3a4.pdf Cold Climate...

I think I've heard of folks using small aquarium aerators. Also, I think an extra racking or two would help.

I asked a question like this a couple of weeks ago and got no reply. Of course someone has done it. They had to have. But someone ain't talking. If you're like me what you're hoping to hear is either an emphatic yes or reasons why it's not a good idea. In principle, I don't know why it...

Day 5 - the most violent part of the fermentation is probably behind you. Most of the kits I've done 'calm' down that far out. What were you making?

The soap and water cleaning makes me nervous. You can get some off tastes - cleaner and sanitizer made specifically for winemaking is best.

I can see having to top up significantly on the the last racking to an aging carboy - expecially doing premium kits - maybe it's obvious you're only going to get 27 bottles so 3 to top off for sure - BUT - I don't see why you should have to top up after that (ie, I don't see why you are losing...

Whether it's the Chateua du Pays or Winexperts Vieux Chateua du Roi one thing I've noticed is the non-listing of Grape Varietals used. Now a traditional Chateauneuf du pape can have up to 13 varietals in it, but rarely is it more than three or five. Does anyone know what's actually in the...

It could have come from the winery. Stinky drain, maybe someone pours some chlorine down there, barrels sitting nearby. You just need chlorine and mold, and there is going to be mold to some degree.

Looking good. Mine aged in a carboy for a bit over six months, now in bottles for about a month.. I don't filter my whites or my reds and that did come back to bite me on a couple of Moscato kits. But I picked one up today an am slightly astounded at how clear it is. No sedimentation or...

Has anyone specifically made a red meritage from Winexpert Lodi Cab Sauv and Stag's Leap, and if so, where (what percentage of each) did you find the sweet spot in your 'bench' trial. Thinking about doing the Stags Leap and Lodi Cab Sauv at the same time and doing this.

i just bottled this after six months bulk aging. Was hoping to give a few out for Christmas. Not a big Chardonnay drinker myself. But I always keep something going to keep the ladies happy. Does this qualify as one of the fabled 'early drinkers'?