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Done and done. Now I expect to see ALL of my suggestions enacted by the end of the year. :)

Thanks for the recipe. I actually tasted your Recieta a while back and I agree with the judges it's golden.:try

First, thanks to JohnT and Josewine for organizing this for us. Thanks also to their volunteer judges. Wow congrats to everyone for outstanding showings. Rocky - two golds and a silver - you win! How about sharing the recipe for the Recieta? And I would never think to blend Brunello and...

Are you referring to the bubbles? Of course you want air but it looks like your wine might be gassy. Open one, shake it and give it the pop test.

I love the lubricant of love comment. I am so using that tonight at my class reunion.

I'd like to thank all the little people.

'Oh what a tangled web we weave when first we practice to deceive'? :D

Two shots from this babe every morning.

Do they have any Amarone or the WE Montepluciano? Either of those would fit well in your Italian cellar. I wouldn't do the Cab without skins knowing how good the Eclipse Cab is with skins. It is considerably more expensive though. What you really need is a better LHBS. That's why I do all...

I have just started the RJS En Primeur Super Tuscan with dried skins. Included is a pack of metatartar to be added prior to bottling to hinder the formation of bitartate crystals (wine diamonds). The instructions also say "Cold stabilizing a wine will result in the formation of potassium...

You canadd a few ounces of simple syrup to smoothe out the tartness. Search the forum for suggestions on adding sweetner wnd be sure you have added the provided Sorbate.

A bit off topic but after rereading this thread it seems that the lines are really being blurred between Wine Expert, Cellar Craft, Kenridge, Wine kitz and how ever many other kit companies they own. Time for new blood in the kit industry.

Yes, add K-meta (Potassium Metabisulfite) about 1/4 tsp every three to 4 months. it'll be great!

The Italian laws are just like the French wine laws. To be called Champaigh it must be made in the Champaign reigon. Same in Italy with Barolo, Chianti, Brunello, Amarone. Must be certain grapes, recipe, aging time and within the region. You cant call your back yard burger a Mcdonalds.

Expect delicious. Try to bulk age for six months or so. And bottle age for another year. Consider adding a bit of French oak. One French spiral for six weeks did it for me.

I think its trademark type issues with Italian government.

2.98 for me yesterday. No discount for living a couple miles from the countries largest refineries.

AUwiner I did that kit and felt the same way FOR THE FIRST YEAR in bottle. After a year it is wonderful. Unfortunately I panniced and drank any gave away toy kids most all of it before I realized how good it aged. Please hide it away and forget till next fall. Or send to me.

I add raisins about one out of eight red kits. Never have in white. Only on big reds with no grape pack. Recently in Nero D Avola without grape pack. Never have done in secondary. Primary only and only for 7 days. Wine must age a while to fade the raisin taste.

Will there be a live video feed?