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To understand the difference, you need to go to the fundamental for find out why the kit red is different. Commercial White wine is fermented from pressed juice, which is similar to white kit wine making. That is why the kit white is close to the commercial counterparts. However, Reds are the...

I usually hold two gallons of juice at the beginning and incrementally add juice into the fermenter to extend the CO2 generation for at least 4 to 5 weeks.

The MM skin pack makes my cab batch look like pinot wine. Taste is not bad. so I grabbed a bottle of wine colorant the other day and did a quick bench test. will add a low dose in next rack to bring up color a little bit.

I guess very likely they use the Flash Release method to extract color and tannin to make juice buckets or kits. The downside is that some flavor will be stripped and might result in lean flavour andso-called kit flavor. That is why the high end red kits come with skin to compensate the...

I used a whole pack in a cheap cab batch. It contains lots of liquid. I would say it is more like must pack than skin pack. The color is very light and even dilute the overall must color. little impact in sg. doubt it made big difference to the batch and will not buy it again.

Here is an interesting watch about how to tweak an expensive kit: You can see some good information: such as skipping chemicals and reducing volume. In this guy's channel, you can also find a very good video about tweaking cheap kit as well. I found it quite helpful.

This kit is super expensive. I would rather buy equipment to play real grape then.

The juice for kits is typically from mass production vineyard. No control on yield.

I did the kit last year and used more than half the f pack in primary and ended up pretty well, with a hint of sweetness only.

A ss hopper strainer works excellently for me. just put the siphon inside the strainer and dip into must. This is free run. the rest including skin just goes into a nylon bag with a scoop. give a sqeeze and collect into another bottle. it is press run. let it settle for two days with a small...

i got a slightly sweet merlot due to taking off temporature control too early, thinking about starting another cab or merlot and adding the sweet one gradually in when vigorous fermwntation is on progress. hope it can finish the sugar. of course, this time temporature will be strictly controlled.

use the juice to dilute the concentrate in leur to water to make the same volume. i did my fontana chad in this way with one gal apple juice and then water to topup to 6 gal. too much juice might screw up the acid balance.

More important thing is the reds in Cru International line are all with skin except Pinot Noir.

Mine (Rjs Bergermais) was bottled only 80 days after pitching yeast with minimum tweak, which broke my red wine making record. It came out pretty good. Very fruity with beautiful color. To utilize the beauty, I dumped a bottle into my Fontana Souv Blanc batch to produce a rose with salmon color.

Given the condition of 30 bubbles a minute from airlock, it sounds very vigorous fermentation is on progress.

So skip it then. Actually, bentonite is the first thing that I typically threw into garbage accompanied by the instruction, yeast (Ec1118), clearing agents and sorbate right after I open the box. (For reds) LOL

Frequency sounds high. That is lots of CO2. I would leave it in primary, especially when it is already under airlock and sealed lid. Nothing to worry about.

Thanks for the information, John. However, I am in west Canada. The delivery will be challenging. We have a local store supplying grapes. It needs ordering in advance. May consider moving forward to grape winemaking in the near future. Still need more equipment and more knowledge.

Thanks Heather. Great information! Actually i heard about orange wine in a few podcasts. But didn't have chance to taste one until one month ago in a wine trip to Okanagan Valley BC Canada and fell in love with it. Since I am only playing kits so far, the sourcing of white skin is a challenge...