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Just an update (like I said I would) my Gewurz SG after the F pack was .997 According to the instructions that cane with the kit it should have been .998

Gravity will have the same effect on large and small marbles. This was settled when we went to the Moon.

I'm making a 3 gallon batch of Pinot Noir and I have about 3/4 of a bottle of Riesling left over from bottling my last batch. It's actually in a freezer bag in the freezer. Can I add this to the Pinot or will it be an odd combo? The Riesling SG was 0.992

Very stupid question. Do the ports make 15 (750 ml) bottles before or after you add the brandy? (I've never made a port but I assume the kits don't come with the alcohol)

Is this a kit or not

Good to know. I'll just get a bucket from juicegrape.com

I'm going to bump this. Have any of you specifically tried the Vino italiano kits? I thought about buying one and making it to 5 gallons instead of 6, to try an improve the flavor profile. I feel for the price it's a good kit to experiment with. Unless it's outdated or something. What are...

If this is your first time making wine I HIGHLY discourage you from deviating from the instructions. Most grape wine kits make 6 gallons of wine, some are 3 or 5 gallons. the only additional equipment you'd need for the various sizes are different sized carboys, the large glass container. Get...

Sorry to be a bit off topic. If these juice buckets come pre PH balanced and pre inoculated with yeast what does the purchaser need to do? Tansfer into their fermentation bucket and proceed as normal? No Camden tablets or k meta?

My cell phone shoots 1080p... but you said no cell phones.

So what's used to put a vacuum on it? One of those automotive brake bleeder style hand pumps?

A lot has been said here... The parts list in post 1, is that a gravity feed or vacuum? If gravity can it be altered to be vacuum? It's very tempting since alternatives cost $199.

Welcome! I live in Gresham OR.

It's off dry. The F pac is about 2 cups. The aroma is wonderful! Right now it seems to taste better around 70* degrees. Definitely more flavor than at 55*. I'll measure the sg this weekend, it was. 0.992 before the F pac.

I'm bottling my Gewurzt this weekend and agree with what you posted.

I have a venturi (spelling?) and I like it a lot, big difference in flavor and aroma on wines that should 'breathe'

Gewurztraminer and Viognier by far.

Well the instructions say to whip up the yeast on the bottom so there's no surprise it may have tastes 'yeasty'

I went to Doug's website and he offers a $10 flat rate. :-)

There's this too.