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Stabilized today. Was going to add only half the ‘sweetening’ pack, but tasted and it was only negligibly sweet, so I added it all. Hope I don’t regret it. Jbo

Actually, according to the esteemed Tim Vandergrift, many large companies that make everyday plonk, do just that to maintain continuous supply. Jbo

I could absolutely tell the ones I’ve made. My wife knows immediately if I made it even if she doesn’t see me pour. I’ve tried sneaking mine in on her. :) Jbo

Interesting that, if I’m reading you right, you think it could be the grape skins. Most seem to think the skins kits minimize what they perceive as kit taste. I have detected it in both high end kits with skins and ‘lower end’ kits at 10-12 liters and no skins. The kits I’ve done that...

Thanks very much for the feedback Sudz. I’m afraid I’ll end up in the same place as you, but I’m holding out hope. Fresh grapes aren’t available in the Atlanta area that I can find and frozen grapes/must are prohibitively priced. Wish I could find some folks to swap some kit wines out with so...

I’ve skipped the Sorbate and still gotten it, so that’s not the issue. Aged to 5 years and only very slightly diminished so age isn’t the issue. Never changed additives, but only used what’s in the kits, so I don’t think that’s the issue. I’ve never tried monkeying with the acid or tannin...

Resurrecting an old thread, but the first post is exactly my experience. - wine from grapes fine, whites from kits fine, reds from kits have a distinct and distracting off flavor that age can minimize but never seems to go away entirely. It has kept me from making kits for years and I’m back...

Just joined. Long time member over at WP site but it doesn’t seem to have much traffic anymore so came here. Been brewing for almost 25 years. Would like to figure out how to make good wine from kits, but not having much luck. Would be great to connect with somebody local(ish) to Gainesville...

An excellent point. I’ve always had issues going halfway into something. :). In fact, until this racking and noticing the aroma, I had plans of getting two more. That said, I don’t see any reason working three simultaneously rather than in series should be an issue. Jbo

Started degassing this kit last night. Was going to add the finishing packet since I’d never done before(after all, they are mimicking a dry style) but I definitely want it dry. Now I’m wondering if I should skip it. Jbo

I gave up on kit wines 15 years or so ago because I could never get reds without “that taste”. I’ve recently decided to give it a go again. So I’ve recently bought and started an EP Super Tuscan, Cru Select Meritage, and EP Cabernet. Last night I started degassing the Tuscan and the meritage...