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I use regular old raisins. I bumped the starting SG up 1.09 - 1.10 and fermented dry .994-.996. I do think it has enough tannins with the addition of the raisins and spirals. This wasn't my time 1st time making this kit. I've made it many times over the years, it's by far 1 of my fave's. It...

I just did a double batch. It's not a problem. I did 3 tweaks. I added extra sugar to the primary to bump up the ABV. I also added 2 cups of raisin to primary. In addition to that I added French Oak Medium Plus Toast Spirals while bulk ageing.

Cellar Craft Showcase Amarone is a quite tasty too I might add.

I have always used a Portuguese corker and never had a problem.

I use these. I have 100's of bottles at 5+ years and never had a problem. Another advantage to these is you don't have to store your bottles on their side. All of my wine is stored in stacked cases. https://labelpeelers.com/nomacorc-9-x-1-1-2-corks-100-ct/

Pick yourself up 1 of these to hold the bottle when turning it upside down. Works perfectly everytime! https://labelpeelers.com/equipment/cappers/pvc-shrink-tool-bag-decapper-combo/?gclid=CjwKCAjw-ITqBRB7EiwAZ1c5U8FRQWXw6IG45ePpXeQr6jzShPkvS2GYru_iZN9RLWiz2lhzoKfm8xoCI2AQAvD_BwE

I make homemade limencello and Fragole all the time. Being Italin, both wine making and liqueure making have always been a tradiation in our family. I just bottled these. Saluti!

Did you ferment it on the skins for 14 days? I'm thinking I'll do that.

I know exactly what you mean! I never follow the instructions either. I noticed all the errors too in the Eclipse kits when they 1st went to the new instructions. Thankfully I made enough wine in the past to disregard them.

Thanks for the update! I just ordered this kit, and I'm excited about getting it started. Does this kit call for 14 days in primary?

How is this kit progressing? Latest thoughts?

The way I see it, there is no real benefit to aging more then a few months. The flavor peaks after a few months. Once it's clear, bottle it, and enjoy!

Toss in a cheap aquarium heater. That's what I use.

Did your wine clear?

How did the newer, vented bungs perform?

Personally I would rack it, dose it again with pectic enzyme, then hit it with SuperKleer. All in 1 step.

I gave up on Sparkoloid long ago. I use DualFine(SuperKleer) in all of my wines. You might want to dose it again with pectin enzyme. It could be pectic haze.

Can you message me the name of the online retailer? I can only find toasted oak powder online.

Dave, do you use American or French oak powder? Also where do you by it?

Thoughts on silicone vented(breathable) bungs???? I don't see any downside to using these. I'm making the switch.