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Yes so it doesn't give ph its based on their scale of 1-100 and it's mostly for fun. One thing I found is that it's consistent to compare different wines, I can definately see it as useful for comparing tannin content and such. However...I have a funny feeling the tannins are low on some of my...

Has anyone used the wine scanner before? Im trying to figure out why it's saying that my young wines that are aging are so low in strength on their scale...I imagine it's based on color. That being the case does red wine get darker Or deeper as it ages?

No I didn't, fermentation usually finishes in a week or so, I leave all skin kits for two weeks. EM is not really my thing... I use to reuse the skins in cheaper kits and found it added little to nothing for those kits, which leads me to believe there is not much left in the skins. I use spoon...

I bottled mine last weekend without the sweet pack, I'm just waiting for the initial filter/bottle shock for a few more weeks. I tasted it right before bottling and I was pretty impressed actually considering the low cost of the kit. There is alot of body with a deep color hue. Not on the level...

I had a similar thread, fermented with RC212 and than got paranoid and pitched EC-1118. Both fermented dry, the vineco passport kit actually came with both yeasts and said to pitch both at the same time. I pitched it maybe four days in. FYI ec-1118 produces a killer protein which will kill the...

I've never heard of that yeast, although I'm sure the experts helped you out in the other forum on your fermentation. This is part of the reason im really paranoid with swapping yeast's...fear that it won't ferment below 1.0SG. I don't eat sugar really much at all and opt for stevia so...

SG of 1.0 sounds a little high, typically it should be under 1.0 depending on the yeast you used. You won't have any issues I'm aware of by using tannin complex and glycerin...be careful though as you mentioned your SG is 1.0...glycerin is about 60% as sweet as sugar so you don't want to end up...

Jolly rancher seems accurate, who knows though I haven't really tasted any young commercial wine...maybe it has a similar taste? Like I said I've only noticed it on a few different types of kits...while the other kits from the same line when green just taste young without the Jolly rancher.

I would personally describe it as a candy type flavor, but without the sweetness...maybe like cough syrup a bit. My Rosso Fortisimo had this, but it aged out within a year and now it's tasting amazing. I should mention that I don't use sorbate. The other thing I noticed about kits also is there...

In my experience it does work well but tends to smooth over the acids a bit, for me it can make an otherwise structured wine a bit more flat. I would only see myself adding it to some whites like savingnon blanc or a rose. By all means though if you have a digits scale you can test a sample as...

I was curious about this aswell, I was worried that rc212 wouldn't have enough nutrients so I pitched ec-1118 half way in.

Alright so opened the pack, it's extremely sweet with a nice Carmel/ burnt sugar flavor. Tastes like amber corn syrup. Definately not glycerin....not adding to the wine, I just threw it out. Not sure how they say the kit is dry if they provide a sweet pack.

Why the amber color though?

Maybe it's glycerin and some type of tobacco flavor or oak additive? It has an amber color which I thought was strange. Im going to open one of the packs up tonight and taste it by itself. Just filtered mine and dispite the filter/bottle shock I'm pretty impressed with the color, taste and body...

I've been curious to try this one...I've shied away because it's off dry. Sometimes those sweetener packs are basically wine must with sorbitol...as was the case for the atmosphere rose. They are added after in every case I've seen. So I guess I missed out on some flavor for that rose. Either...

Hmm good call, I'll check on the weekend when I'm ready to open them both up.

I used to use CO2 but never trusted it for long term storage. Now I just use it on wine bottles that I don't finish. I don't know of any method to really ensure that innerting the wine with a different gas will ensure 100% of the oxygen is removed. There is a device..can't remeber the name but...

Generally when I make a kit with skins, I have started a new process which involves firmly pressing the skins twice a day with a thick metal spoon than submerging them with a trimmed plastic spoon and to covering to keep them submerged. Basically the spoon is pinned between the bottom of the...

Just tasted it yesterday and it's tasting really nice actually, I didnt use the sweetener pack though...I usually never do even in the whites I make. Still early to tell though as it needs some time. I think for the money it's pretty good. I did add additional tannin, 1 tablespoon chesnut tannin...

I have over 500 bottles all from kits aswell so I would agree :)