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:bThanks, I feel better already.

It was my turn to make a really dumb mistake last night, you might even call it stupid! I removed the airlock from a carboy of wine in the clarifying stage and forgot to put it back it. I found my mistake today. The stopper was still installed so there was about a 1/4 inch hole letting the...

I never worried about the clarity of my SP, I guess because lemonade has a haze to it. But after seeing yours, I’m going to up my game :br

Wow, very clear. Nice work.

Bumping for updates :h

Two bottles of lemon and then a bottle of pomegranate. I have no idea what it will taste like. But the color is sure nice. I started with a red wine slurry so just rolled with that color.

I have been using this approach lately and I like it. I bottle the excess and set them aside for future top ups or just sampling/taste testing, something I’ve gotten quite good at :-)

I love this idea. Can you confirm the grapes are not freeze dried or too oxidized to use in wine making?

Yes Trick, please keep us posted. :h

I’m a week behind you with a LE Merlot. I’m also going to stick with the instructions timetable. But I really, really want to do something right now. I hate that it is in a plastic bucket!!

I’m still on the fence... At first I thought it was an improvement in the schedule but looking again, I see that they are shortening the time from pitch to clearing. It’s only a few days but everything I hear about improving your kits involves more time, not less. The kit makers however seem...

I broke away from using champagne yeast in my red wine a few kits ago and have been happy using RC212. I don’t know how much of a difference it makes in the end but it makes me feel better. I do add extra nutrients as I assume the kit is set-up for the lower demanding 1118. Now for the...

Darn this map! Northern Kentucky square in the no grape for you zone :-(

I am also curious about the change in instruction. I want to make the best wine possible and fear some of the changes might be to make a more reliable wine, not necessarily a better wine. So for a red kit without skins, would you leave in the primary for a full 14 day?

I get a slight sulfur smell when I use RC-212. I attribute this to the increased nutrient requirements for this yeast. You can counter the smell during fermentation with small additions of nutrient and DAP. Or just plan on adding 1/2 the reccomended dosage to your must to avoid the smell...

been reading the forums and using them as a life saving resource for a long time. Finally made an account to ask annoying questions and give the occasional $.02. I’ve made a dozen wine kits, beer kits, mead, fruit wines and Skeeter Pee over the years so I’m still pretty much a noob. I have...

I made this kit to satisfy family and friends who like sweet white wines and it’s really a hit. We don’t drink it but everyone who tries it is impressed with this beautiful, clear, crisp & really sweet (really, really sweet) wine.

I had dog farts in the primary day 3-4 when I changed out the yeast in a Selection Pinot Noir. I went from EC1118 to RC212 for the reasons you stated. I did add fermaid knowing that the red wine yeast had a greater nutrient demand. Guess I didn’t add enough. The sulfur smell went away quickly...

I found a Naughty Merlot at a local shop marked down to $30. For a buck a bottle I had to try it! The kit was three years old and the yeast was one month from expiration. I made it per instructions and it is bulk aging right now, all is good so far. I figured the fpack would hide any stale...