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I asked WinExpert this very question back in 2020 and received the following reply: "In our internal tastings we bench trial different yeasts and a couple of those are combinations. EC1118 is generally included in kits to ensure full fermentation within our timeline as it is a workhorse yeast...

Winexpert is now including both EC-1118 and RC-212 in some of their higher end kits. Both are to be used. According to Winexpert, EC-1118 is for robust fermentation while RC-212 is for aromatics.

I have reds that are going on 8+ years old that are fantastic at this age. And I've kept whites for several years and they are still good. Just follow good sanitation practices and you should be able to keep kit wines for quite a while.

I started this one last year, it's almost 6 months old now. It comes with grape skins, so I left the juice on the skins for about 4 weeks, plus added some extra oak so it needs some time to mellow out a bit but it is tasting good so far.

True at some point later during fermentation I would think. But, until that point is reached, there are plenty of resources for both and they both can be doing their thing and contributing their own special characteristics to the wine.

I made a WinExpert French Bordeaux kit last year that also had two different yeast strains in it (EC1118 and RC212). I emailed WinExpert about it and here was their response: "EC1118 is used for fermentation. RC212 is used for aromatics. Both work well together and this is not new for us to use...

I am the person who authored the post on Facebook that Daniel Pambianci then replied to. My original question was about the new WinExpert French-style Bordeaux kit that recently came out. I purchased this kit and was surprised to see that it came with two packets of yeast: EC-1118 and RC-212. I...

I made the Cellar Craft Showcase Chateau du Pays two years ago now, and was surprised by how good it was right after bottling. And it's only getting better.

I use an inkjet and they come out very nicely. They are also pretty easy to get off.

I use Microsoft Publisher with OL150WX stick-on labels, 4 in X 3.33 in. Here is a label for a wine I just bottled...

What's the temperature where your wine is? I had a problem clearing a wine once and the temperature of the room was pretty cool (68 or below). Once I warmed the room up to 72, the wine cleared like it was supposed to.

Tried a Vacu-vin and no CO2 bubbling up, Temperature is 75-80 degrees. I'll leave it for another couple of weeks. If it does not clear all the way after that, should I try to add more clearing agents? Ot just rack it and let it sit?

My Mosti Mondiale Meglioli Amarone has been clearing in the carboy for almost 10 days now, but is not as clear as I would like. I plan on racking this into another carboy with some added oak and aging there for a good long time. Should I try to get it clear first, or go ahead and rack it and let...

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Here's my experience with the MM LE Amarone and issues with racking into the secondary fermenter. When I started I tried pouring the grape pack contents into a cheesecloth, but it was so awkward that half of it spilled out of the cheesecloth. So I said "screw it, I'm just dumping it all in"...

Thanks Jim. This is my first high end kit, so good information to know.

Opened a bottle of this last night after 9 months. Still some alcohol on the nose, but tasted rather tart, not what I really expect in a shiraz. Nice aroma and mouthfeel, otherwise. Does anyone else have experience with this wine? Did you experience the same tartnes, and does it smooth out after...