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So last year a friend and I bought several juice buckets of red wine. He was 9ver and had a drink of mine and felt his wasn't as good what I found is he didnt adjust the pH which was very high when it came in. His pH is 4.0 I've not tested the TA as of yet but I'd expect it to be low as well...

Both of the whites look appealing. Who am I kidding if I could I'd buy all of them but I will say I am disappointed in only one kit with skins.

I've done several kits this year is my first year with a juice bucket. They will ferment dry. My plan is to make a semi-sweet wine so I'll make mine and keep 1 liter of juice in reserve to add later to back sweeten. Interesting adding the Alicante wine . I'd assume a dry rose as well.

I've a local supplier that offers this juice pail. I've read this is chardonnay but reading about the lack of quality concerns me. Would I be better off getting a chardonnay kit instead of a juice pail of this? I can't type the pail is Chablis

The wife enjoys a sweeter wine so that's the reason to back sweeten. I like a nice crisp wine with a touch more acidity/tartness but the sweetness helps conceal that some. Any recommendations for fining agents for this white wine?

Thanks for the help. So it sounds like you'd agree letting the primary juice ferment dry, sulfite, sorbate then add the other juice to the mix correct?

The wife and I enjoy a nice moscato wine you find at your local store. It is a sweet wine and very similar to the california WE kit. I'm considering toning down the sweetness just a bit when compared to the store but I still want a semi-sweet. I just know the bucket will be 6 gallons nothing...

Where are you located at? I'm in NWIndiana and have a good supplier that's local to me AppleWood farms. They sell california juice and wine grapes as well as a selection of italian juice. There are tons of vineyards that sell grapes, they want you to buy in bulk and have cheaper prices than...

Last year I got an allgrape pack and added to my juice buckets. I'm very pleased with how those turned out. I LOVE my merlot old vine zin blend came out.

I like a nice bold red. I like the Meritage and Bordeaux blends. So I was curious about the Barolo but the time on it seems excessive to come around. I'll take a closer look tonight.

You feel the vermentino would be preferable over the Tuscan Rosso? Or would it be more advisable to get a Sang and Merlot to blend my own Super Tuscan? I've read a Barolo can take 5+ years to come around. That's my only reason for not doing it as that's a very long time for a wine to come...

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So a local supplier will have italian juice buckets. I'm heavily stocked on red right now but italian reds are a new frontier. I'd like to try some whites but I'm not sure what to pick there as well. My wife and I like most chardonnay wines not heavily oaked or unoaked, traminet, viognier...

It's more like a cab. Added a touch of an old vine zin to test and man it is great I'm tempted to bottle half that way.

Thanks. I mostly wanted to make sure I was in the ballpark or if I was completely off base with those choices.I intend to bench test before bottling but wanted to at least get a rough idea of where to start.

I've got about 5.5 gallons of Merlot from last year I've not bottled yet. I'd like to create my own meritage blend. I've red several blends with heavy merlot: 1. 60% merlot, 20% cab sav, 20% cab franc 2. 60% merlot, 30% cab sav, 10% Petit Verdot Any other recommendations for blend ratios?

If you like a tart higher acidity wine go with less water than recommended. If you like a smoother finish wine go with the full amount of water.

Becareful as they have balanced the kits ph as well as acidity for 6 gallons also it will raise the alcohol content as well. Leaving some out not bad but becareful.

I dis this kit early last year and was very disappointed. It wasn't bad but it wasn't that good either. I had skin kits drinkable within 2-3 months and this one after 8 months was still off. Well I haven't had one in a while and I decided to open one last night and wow what a 15 months can do...

Just tasted it. I agree it was slightly sweeter than expected but you can tell it will be a very good wine. If you prefer dryer wines maybe only use a portion of the F-Pack and store the rest adding some meta to keep it sanitized.