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yes it’s a shame, it truly is decent wine but easily ruined by the pack they provided. From the moment I tasked the f pack knew it wasn’t for me, so I tossed it.

Perhaps, but than why did the Red mountain cab for example get pulled from the market? I heard that the farmers growing it, their contract expired. One of them got smart and decided to open a winery selling bottlesfor an inordinate amount. Although, yes this could be the exception. Obviously not...

Perhaps it a bit different elsewhere but in Canada wine and alcohol is heavily taxed. One would need to spend over $30-$40 a bottle to have better wine than I've made in a few of my kits. That's pretty good for something that cost me $6 a bottle to make. I also have never had a better Chilean...

I think it's just a sales pitch or incentive to keep consumers coming back every year and create a thriving community...something to keep us coming back every year. I do beleive the manufacturers go around the world and hand select grapes every year. It could be from growers that won't sign a...

I've heard about those, sadly I've never tried them. "Premium" or "Better" is subjective though, lol.

You guys should have skipped the sweetener pack, a dry wine s not back sweetened regardless of what the manufacturer said. It was not glycerin it's inverted sugar, I tasted it. The kit has been bottles and I've been slowly drinking it. It was very fruity and off balanced at first, but once it...

Does anyone get a bit depressed when you are close or finished drinking a excellent wine that has been aging for a few years? Say a limited edition kit that you will never find again. I Mean sure...you can make more but it takes a long time to age and the limited edition kits you will never find...

How long does it typically take to clear once you stirred back up the sediment?

How do you add sulfite without racking? I would imagine drawing up a sample and mixing it with that would work...however how would one ensure it mixes with the rest of the wine. Mixing a carbon that has settled for 3 months or more is counterproductive to clearing.

Yeah I have means for accurate testing so I will monitor that...just don’t want any off taste. Trying to minimize racking/handling and waste, although my racking has been pretty efficient as of late. I like to prop the carboy up on some cedar shims a day or two before, than gently rack. It’s...

It seems that if I’m bulk aging for a year, racking every 3 months adds up to quite a few rackings over this period...it’s basically 5 if you include the initial racking from primary. Is it possible or even advisable to extend a racking to 6 months if there is say 1/4” sediment? There may be...

Hmm so far I’ve tried the Cellar craft Carmenere, Rosso fortissimo, California Cab Sauv all of which have been excellent. I also have the Amarone and walla walla Washington aging and they both are tasting excellent so far. I haven’t had a bad one yet....accept the wife doesn’t like the rosso...

This is always what I do, however I read that one should mix it before racking to prevent oxidization during the racking process.

I'm in Canada so I'm not sure if I can help much, I get most of mine through wine kits...which is a franchise. There are a bit cheaper prices that can be found, however winekitz is literally down the road from my office and saves me a ton of time...and diesel lol. I made one RJS international...

I just had a bottle of CC carmenere from over 2 years ago...Simply stellar! It’s my favourite right now, it’s comparable in complexity and quality to a $38 CAD bottle of Malbec from Mendoza I had right before. The passport Malbec Syrah blend didn’t have skins but as a result it seems to have...

Rookie question but say I’m at 25PPM sulfite, should I be adding sulphites before I rack or after? Most will say before, however how exactly are you supposed to add it before without stirring it in or otherwise distributing the sediment.

Shouldn't do anything as it's basically a sugar alcohol derived from plants and won't ferment, I don't see why you wouldn't add it after though as you may or may not like it. I prefer it over back sweetening for whites, it also tends to smooth over the wine more while both glycerin and sugar...

I use the ice wine bottles as they already take a standard cork.

They use an extreme negative pressure tank which lowers the boiling point to about 75 degrees f, not enough to cook or alter the must. It’s the very same reason water boils at a lower temperature at higher altitudes, they use far more pressure though.

Yes, just add it in increments though. Its doesn't seem like it does much, but I makes a difference.