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In my opinion it really depends...I top up with my own wine as it's much cheaper. Is it red or white? Is it vinegar or just a little oxidised? Personally if it's either of those I wouldn't use it. I did top up with some savingnon blanc I made a while back. It was super cheap and it tasted even...

Yeah but I would also need a destemmer and crusher and a wine press...probably $1000 right there. It's a retirement hobby lol.

For tannin there isn't, just go by taste. Add a bit and wait 3 weeks or so before adding more until you guage how much you actually like. It needs time to integrate into the wine. I always add 2 level tsp tannin complex to red kits with skins and 16l premium red kits without skins without...

Not sure if this helps but when I clean my carboys with TSP it turns a navy blue. My best guess is it's a chemical reaction to something in the yeast. I would just serve it as it is, should make a cool conversation topic.

How are you guys liking this kit? it's actually aging right now on additional oak cubes so too soon to tell for me. I did not add the sweetener pack, I've added glycerin to a rose once in place of the sweetener pack and it smoothed over the rough edges and tannin...not sure that's what I want in...

Didn't know that, being the case though they should really be bringing in some kits from the Okanogan. Im usually there twice a year visiting my parents and I have not worked myself up to asking wineries to buy grapes, lol. Not to mention the massive amount of extra work involved when making...

I've heard the same thing and the reasoning behind it is over my head. But I can't help to think the different chemical characteristics a yeast contributes or inhibits has to have a lasting effect on the wine. I think all it boils down to is the fruit aroma in the wine. RC 212 supposedly...

Oh by staves I meant the long oak prices, they are about 6" long by 1" X1" they come in around 60 grams each.

Thanks guys all good ideas, ill give it a shot. The vinegar has no chance to spill anywhere near the wine but it doesn't hurt to be cautious. And yeah it was Bragg's lol with honey.

Does anyone see a problem with setting a bowl of cider vinegar out when fermenting kits? Would it add acetic acid to the air? I set one out a few feet from my fermenting must to help deal with a fruit fly I can't catch. The wine has a loose cover on it.

Ken Ridge is the atmosphere line I believe when they changed their name. I didn't know winexpert was on all that lost aswell.

Not sure how legimate this website is but it makes sense. http://www.creativeconnoisseur.com/newsletter/files/d4e918486109666039a3550478d57592-124.html At any rate when I'm camping or in general outside my allergies flare right up to the point of being unbearable with a glass of commercial...

I always thought they added lactic acid depending on the style of red wine. In either case MLF also creates histamine in the wine which otherwise causes red wine headaches no MLF=no wine headaches...just alcohol headaches if you drink too much and not enough water lol.

The kit tastes fades though in reds most of the time, the only difference i can really tell with commerical wines is that they are sometimes more tannic or structured. I've heard of several larger wineries dumping tannins into their wines though to cover up grapes that just were not that great...

Interesting, I've had nothing but good things to say about the vineco 10l kits. Their whites are spot on...although I didn't care for the Liebraumilch. The red are decent with some tannin and oak and they taste equivuilent to a $15 bottle CAD.

Well either way I pitched both types of yeast now...I will experiment with rc212 to collect my own findings...it just won't be on a limited edition kit.

This is what I read which is what caused me to believe the ec-1118 will take over the rc-212...just not sure how long that would take to happen. The whole thing might even be a moot point anyways as I've also heard that for aged red wine any apparent difference with yeasts age out over time anyways.

How much time do you think the stavin needs compared to cubes? I've only done two staves, both have been in for 8 weeks so really hard to tell from my end at least

I usually Leave them in oak for 2-3 months, my super Tuscan that just came off now tastes super oaky...but oak fades. I oaked a Chardonnay with 50g American oak cubes for a week and it was already overoaked...another week or two it was blended and now you barely taste any at all...it's like...

I would skip these. I often found that with the work required to ferment and bottle you are better off with a mid tier kit for around $80-$100. I started on super cheap $50 kits from Costco and they just are not worth the time and effort. The quality you get with something from vineco or RJS for...