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I have used the Red Star Cote de Blanc on Rose, and Chablis. It worked well and is not as Mac truckish as EC1118. The Rose and Chablis came off with good fruit notes and I did get an attaboy from the wife.

I use the canned gas used for preserving what you don’t drink in the bottle at one sitting. Available in most wine shops. It is a mix of Nitrogen and I believe Argon. Comes with a plastic tube like a can of WD40. Easy to use and displaces the headspace with inert gas. One can lasts quite a...

The gas is available in most wine shops in small cans, has a little straw like a WD40 can. Used to gas a wine that you arn't going to finish up in one sitting. I do most of the kits using bottle aging, but I sometimes do let them go for a few extra months, usually reds, but also an have done...

Joe, so do I. I have the one carboy of Cabernet Sauvignon bulk aging. We actually picked the grapes for that, so it’s a special case.

I use the canned gas, I think it is a Nitrogen/Argon mix for gassing opened wine bottles. Just use it to fill the headspace which is usually quite small. I am also using a water lock on my bulk aging carboy, have to make sure it stays full of water. The 3 rackings that I usually do, takes a...

I often rack my reds 3 times, then bottle. They do get a bit dark, I usually use a cup of medium toast French Oak chips. I add K meta on the clarification stage right after primary. Then if I am going to bulk age, more K meta after the third racking which always leaves a small amount of Lee’s...

I do use Tannin in my Rose’, it is marked for Whites and Rose’s. Seem to work well and gives a bit more body and finish to the Rose’ than when I leave it out. I use 1 1/4 tabes[pons per 5 gallons and put it in the primary. Works for me, but some may not like it in there.

Should be bigger and shady, the finger is faster than the proofreader.

A booger’s yard than I have and no shay Oaks to keep you cool.

Very neat way to do this. We have Victoria red (2) and Blanc de Blanc (1) vines at this point. Will be adding a few more vines this January. They are 2 and 1 year old, planted in January and I will cut off the grapes for this year as I did for the Victoria Red last year. Looks like you have...

I try to make my Rose’ in the Spring and then drink it the following Spring and Summer. About 1 1/4 years in the bottle at that point. If I get lucky and loose a few bottles in the back of the closet, they may make it to 2 years old. Time to age is important, not sure if Rose’ can actually be...

I did run both the Chardonnay and the Rose’ to a good dry level, was thinking at the time that 7 tablespoons was a lot of sugar. Thought that I would follow the instructions on the first batch, then modify to fit our tastes. No extra yeast was added to either wine. The Rose’ came out just a...

That’s how I took your suggestion, once I figure out how much sugar I need for the carbonation and taste I like, will give them a try.

Was making the first few batches per the instructions, had to wait a bit and see how they turned out. 7 tablespoons was definitely too much sugar, not sure how much is in the pill from the shops. Easier and better control to just measure it out with measuring spoons.

Joe, sure looks like you are keeping busy. Will be taking a gallon of Rose’ out of the primary fermenter today to start some more sparkling Rose’. Will reduce the Sugar a bit on this batch.

Instructions said 7 tablespoons for 5 bottles. Came in a bit sweet, will be cutting it a bit on the next batch. The Rose’ was great, but want to get it a bit drier. Carbonation with 7 tablespoons was very bubbly and nice. Will see what happens with cutting the sugar. More tweaking in store...

Opened up a bottle of Sparkling Rose’ that I bottled 1/2/2019 yesterday, Wow was it good. Took 1 gal from a kit on the third racking and before we added the K meta, that way we still had active yeast to carbonate. Used Champagne bottles and plastic corks with some used wire bails. Added a bit...

Will be bottling my Rose’ this morning, didn’t use any Strawberry’s in it, but did use some Grapefruit and a touch of Lemon zest. I have racked it 3 times and it is totally clear. Will be trying a Strawberry fpac this fall, so interested in how yours comes out. I did use some Chitosan clearing...

So far it is a really good Rose’, as We get more experience with tweaking these kits, they get better and more interesting. We do share with friends and they are getting interested in this. Great hobby and if you like to get off the beaten track, no better way to have fun.

Will bottle the French Rose’ kit today, been through 3 rankings and a taste test. The Grapefruit and a touch of Lemon zest came through just fine. Left it in the fermenters bit longer than instructions said to, but I have found that an extra racking or two results in a much clearer wine.