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Have you guys read this - regarding the metallic kit taste? https://blog.eckraus.com/are-plastic-fermenters-putting-a-metallic-taste-in-my-wine

Just bought a the RJS Muscat kit (basically Moscato). How do you suggest I tweak it? Any ideas for tweaking Moscato?

Oh yeah. They'd definitely explode. I just carbonated mine like it was beer and it was plenty sparkly for me.

I did this with a mid level rose kit. Turned out really well. I can't remember the name but it was like 90 bucks. You'll only want to carbonate in beer bottles or champagne bottles though so it won't blow up blow corks.

Awesome advice. I've used it (premier Rouge) for a lot of things and I really like it. I was curious though why the 4x4 and a few others are mentioned most often. But that's probably a whole 'nother can of worms.

Probably a few things. It's not very tannic. Not incredibly alcoholic (like 10-11% for most recipes I've seen). Slightly sweet to cover any off flavors. There's nothing overly complex that requires extended aging. With most wines, higher alcohol, complexity, and tannin are all factors that play...

I still haven't made a decision either. And you guys didn't help at all because the top 3 mentioned here were already the only 3 jockeying for my next kit. :) Though the Nebiollo and Stag's Leap Merlot are the most likely. So you really go straight instructions with a yeast swap and EM...

WHAT? We just had a pool party for our sons 4th birthday here in Houston!

I bought an all-in-one last week and I can confidently say that this is the best piece of equipment I've ever bought for any hobby.

Very nice! What sort of sale? Pretty good deal?

The Barolo kit is the same as the Nebiollo kit, right?

My eyes have been on the Stag's Leap Merlot for several months. Any tips for preparing it?

We've all got kits that we can't get enough of. And I want to hear them. I've tweaked a few cheap kits and I've loved them. I've done a mid level malbec with dried grape skins and it's pretty good. I've got a Super Tuscan bulk aging. Now.. What should I make next? I got a nice bonus at work...

Was it just a basic mead? Honey, water, yeast?

Yeah maybe alcoholic was the wrong word. It doesn't smell like the normal jet fuel that I might get from a fast ferment. But maybe I smell it because there's no other smell to cover it. Maybe muted is a better word for it. Some of them are simply unpleasant. But I'm going to attribute that to age.

Yeah. The ones that have the off smells are the young wines. ~6 to 9 months. They taste pretty good but no nose. Do you think that adding fruit to Secondary might help? Like blackberries to a red. I've tweaked whites and even young, they seem to have a pretty nice smell. Like apricots, or citrus...

I guess that's not bad. Right now, I'm about 50/50 as far as the kit smells go. Half of them are neutral and are fine to drink. But the other half seem to detract from the drinking experience.

Does it improve at all with age? Even after a couple years?

I do a pretty low fermentation. Like 76. I don't really get strong alcohol flavors but does smell alcoholic.

It happens when they 'pull' the molten glass apart.