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Anybody know of a grape distributor in Atlanta? Or a group buy happening? Fall is coming and I’ll be ready to get some this year if I can find them. Alternatively, anybody in the NEGA mountain areas found a vineyard that will sell small quantities of vinifera? Thanks. Jbo

Yeah. Not the sorbate. I almost never use it and get that bubble-gum/jolly rancher taste to varying degrees in most Kit reds. It does seem that some people don’t identify it and, so are equally convinced it doesn’t exist as those of us who do taste it are that it does. I spent a fair amount...

Just use a finger until the top hits the water and you can move it so you don’t dip your finger too. Jbo

I did two kits for 3 months. Life just kept happening and I didn’t make time to rack them. They were still in the secondary bucket even. I just knew they were ruined, but they’re both fine. I don’t know that the extra time helped, but it didn’t hurt. They’re still bulk aging until I have...

Good report out. Thanks for sharing with the community. Jbo

Boiling water is easiest for me. Possibly some argument for cracking a bottle due to thermal shock, but I’ve not had a problem in 400 bottles or so. Jbo

Most people seem to agree that this (issue) of kit taste is generally restricted to reds. I’ve personally never picked it up in a white at all. Even the low end ones. Jbo

Sure. It’ll be fine. I got into a supply jam yesterday and opened a Super Tuscan that was started in January and it was pretty dang tasty at only 6 months old. I tweak some(gently) but this one was strictly by the box. Jbo

I’d be willing to try a good dry rose but, like the OP, want to make sure I’m getting more character than a white zin. Would want it dry and richer(?) that a white zin. Would this or the EP rose fit the bill? I’m looking for more a step below a Pinot noir than a step above a Pinot Grigio (...

Body is mouthfeel. - ie the difference between whole milk, 2%, and skimmmed. Jbo

Side meat? Where are you from? My family is the only people I’ve ever heard say/eat side meat. We just fry it like bacon, no soaking or anything. I’ve also had it as “sawmill chicken”, which is soaked a little in water, then battered and fried. (‘Cause who doesn’t need some deep fried salt...

I was thinking reisling. Jbo

Bottled 59 bottles last night. My PFC is not making me happy. 1) it’s all I can do to pull the handle. Seems way too hard to insert. ( I’m doing dry corks.) 2). It’s mangling the top of 50% of the corks. - tearing/significant dimpling #9 corks The two together make me think it’s not...

Oh. It has been on 45 grams of medium toast Hungarian oak for three weeks. Otherwise, completely per the instructions. Jbo

I tasted my first batch of this at a wrinkly old 8 weeks today and it’s very pleasant as is for a patio wine in my estimation. Don’t misunderstand, it’s one dimensional and a shadow of what I expect it to be in a year or two, but I’d be content to enjoy a glass or two with good company as it is...

The Eclipse kits will have grape skins for the reds unless there’s something I don’t know(entirely possible). I haven’t had great success with Winexpert kits in the past, though it has been a while and I’ve never made an Eclipse kit, so that may not be fair. I’ve had the best luck with Cellar...

I guess I’m going to have to stop referring to what I perceive as ‘Kit taste’. For the first time, I had a commercial wine that had the same flavor. - though in this one, I didn’t find it as distracting as I have in my stuff. There was more other flavor to balance it. The wine was the 2017...

I have made muscadine wine for others, and it’s tasty for what it is, but the foxy taste doesn’t suit me so much. Jbo

Picked up this kit(and the Nebbiolo) recently because I wanted a Zinfandel in the cellar. Anybody done it? What did you think? Should I bump up the oak or is it pretty well balanced? Jbo

Ah. That makes sense. Cool. Thanks for clarifying.