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Ha! I tried them because they have decent ratings on vivino. What surprised me was that the intensity of the nose was relatively equal. I remember someone saying that these big wineries will 'concentrate' a lot of their juices in order to produce wine year round. So they're practically making...

Haven't been able to find these.

So this is interesting.. I just opened up a bottle of J Lohr and it smells exactly like one of my kits. Maybe with a little more minerality but the intensity is almost exactly the same. I find that strangely comforting.

Gave them a call, it wasn't bad... only 45 dollars for shipping!

I actually went here and tried to check out, but it said there was no shipping available to my location (the US). Do I need to reach out to them to have them ship? I've emailed the juicegrape people, as well. On a different note. Fresh skins don't seem like a bad idea. I'm guessing that I'd...

Definitely not too much! It just seems like a lot. My kits are usually 5 or 6 gallons. Am I safe to assume it's the same size of the pack that comes with the high end kits.

Also.. How did you order these? I've gone through the whole checkout process and the shipping says "Will call (pickup)".

Nice. Thanks. 9lbs seems like a lot. Just 1 kit? What's your experience with it? Do you do EMs?

There's an old forums post about crushed grape packs but all of the options are unavailable or no longer in service. Does anyone know where to find them?

I'm not sure I understand. Elderberries in a white?

You guys don't use your teeth to pry those caps off? Oops...

What would you say about adding dried elderberries to wine instead of currants as a tweak?

I've always used tap. I hear that if your water is good enough to drink then it's fine for winemaking. For gallons of concentrate, it should say on the box.

Adding another item to my Christmas list..

Hey I forgot about those. How do you dry your bottles after you wash them?

Got a pump for my Birthday this year. Best gift I've ever gotten. :)

I'm hoping Santa will finally bring me that Portuguese Floor Corker that I've been asking for for the past few years. What about you?

Sounds like a stressed yeast issue to me. How long have you let it age?

You could also backsweeten with erithrytol and put it in a beer bottle to with a little sugar to bottle condition.

I would say that's true, but I only have metallic tastes when I reds without any additions. EM seems like the yeast might still have something to munch on aside from dead yeast cells?