Search results

What’s the verdict on how they compare? More juice versus grape “skins”. Seems like it would kind of cancel out when it comes to quality. Anybody done side by side comparisons? I’ve been getting the International because of the grape solids l, but I wonder if the more juice cancels that out...

Hmm. That makes them less of a deal. Their site clearly indicates prices include shipping. Wonder what gives. . . Jbo

I’d be interested in both the Barbaresco and the ‘Black Cab, but I can get the Spagnols kits for so much less than I can get WE that I probably won’t. - though I’d be tempted if I could get them locally. Jbo

Hmm. At 74F I’d think it should degas fairly readily. Are you sure you’re not whipping it into a froth? That wouldn’t be good(or a symptom of CO2). But that sounds like a lot of off gassing if you’ve really been doing it that long. I wonder if you’re whipping the wine. Try the poof test...

If it fits my idea of blanket and fine bubbles, I’d say you’re still getting CO2, but I’m not sure about the ‘blanket’ description. What temps?

At cool temps, wine in a carboy will not necessarily degas on its on at atmospheric pressure. I have had multiple batches sit at 65 degrees for over a year and still contain fairly significant levels of gas. (Sealed barrels will create a vacuum and, so, help themselves degas.) Warmer temps...

Oh, if I had an affordable way to do it, they’d be enroute. Jbo

By way of updating, I got the Classico. . . . And a Cru Select International Nebbiolo . . . And a Cru Select Zinfandel cuz that’s just how much self control I have. :) Jbo

Thanks for following up. Jbo

Excellent. Thanks, cmason. Should’ve done that myself before. I’ve got 48 hours to decide which/if I’m going to get one of these. I’ll probably either get one of these or a Cru Select and a Grand Cru. 1 batch or two? . . .

I’d probably make at the intended 10-11% abc.

I haven’t tried it at all yet. Just reading through the original thread(backward). I love to play but I know I don’t want it sweet, maybe barely enough to take a sharp edge off - probably not even up to 1.000. I’m assuming that means I’ll be wanting far less lemon juice. I’m thinking maybe...

Anybody made a good dry Dragons Blood? Red or even rose? Seems like the original would be a little acidic without sweetening to balance it, but we don’t drink sweet wine. - not even off-dry. Thoughts? Thanks. Jbo

So, do tell, Brian. At 3.5 years , what do you think of it?

Anybody know some specific differences between the RJS Amarone and Amarone Classico kits? Seems like if they’re going to have two with essentially the same name, they’d be a little more open about what differences to expect, but both descriptions just sound kind of typical Amarone to me. I’m...

Looking for a source(s) for frozen juice or must. (Or fresh in season)An actual physical location within a few hours’drive of Atlanta so I could pick up would be a huge plus. I’m aware of : Brehm - sheesh, the prices M&M - seem to be out of stock on everything now(?) Walker’s Where else...

It's early, but I was "barrel tasting" anyway, so decided to give this one a go and see how sweet the 'sweetening pack' made it. I didn't find it to be too sweet. It is a little "sweet" but I agree with RJS, I'd still call it dry. I think over time, this sweetness will likely just be...

I've been doing quite a bit of reading on here lately and it seems that many people note that they prefer the RJS Cru Select kits to the En Primeur kits. For those of you that do, can you explain why? Is it price/value? Is it a wine style difference? Drinks better earlier? Don't want to...

Don’t assume you’ll taste it. Apparently most do not. For me the jury is still out on whether it’s a palate issue or a winemaking issue. I have to admit that I think it’s a palate issue, but I really hope to find it is a process fault that I can fix. Jbo

That’s a good question, but yes I’ve tried changing the water too. I’ve used city, bottled spring, and deep well water with the same results. I will say, I thought I had a batch of EP super Tuscan degassed over the weekend, but I hit it again last night and got out lots more. I’m still open...