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My kit is coming in next week, I can't wait to get started. I'm tempted to get a second one.

I'm wanting to make a proper wine label for a 375ml ice wine I've made. What is the proper label size for such a bottle?

Winexpert Eclipse Sonoma Valley Pinot Noir Winemaking Kit I have ordered and it went excellent, very prompt delivery that was packaged well as it was glass.

I pull my hose connection so the the back flow comes from straight air instead. It isn't something I like doing though. I'm considering a check valve or where it will pull air though a filter. We hope to move in a year and I intend to set up a full degass station then. I will say I've found...

Sorry missed the thread below.

I've mostly made winexpert kits but I'm curious if cellar craft showcase would be better or the rj spagnols would be recommended more.

My father was a farmer and did A/C work on the side his older vacuum pump has worked great for this.

That was my experience as well. I used a whip on a drill and then vacuumed and it was staggering how much gas came out of them.

She generally hasn't cared for the wine until trying coopershawk and then said it was her favorite white. Only an unoaked chardonnay is next. All of the store bought she has not cared for.

Any kit's that don't have the strange finish anyone could recommend? Wife loves this wife but we have found the wines to be hit or miss even at the commercial level. She loves the cooper's hawk Gewurztraminer but others can have a finish she doesn't care for. Any suggestions?

I used a drill and whip to degas some wine and then decided to build a DIY vacuum degasser. It was amazing how much more the vacuum was able to pull out. I knew there would be some left but it was far more than I anticipated.

That was my thought as well but sometimes its nice to hear it confirmed.

I've started fermenting an icewine kit. My bubbler isn't moving at all. I can use my finger and depress the lid slightly and watch as the bubbler moves but other than this no activity. When I take the lid off I see a lot of very small bubbles coming to the surface of the juice. To me this...

That's why I considered them as a fall back to full juice buckets. They are kits but they are at least not concentrate. I've not thought of frozen must but they appear to come in larger quantities than I'm capable of handling at present, again could be ignorance in this situation as well.

I'd prefer fresh juice but considered those as a fall back due to availability. Also I thought those were juice just pasteurized for long term storage. Sorry for any confusion, still learning.

Thanks I'll check into it. I considered the all juice bucket but read poor reviews of it. I have seen overall positive reviews for the masters edition and the meglioli but just haven't found much about them vs juice from another source. If anyone has input I'd love to hear it.

Is the juice in white wine kits already oaked? Or is it just the additive?

I"ve ready similar about the MM all juice so I didn't want to go that route. I looked online and found several frozen suppliers and some juice suppliers. My concern was quality of the juice or must and are these places reputable and not just selling me a cheap kit. I'm located in North West...

I've made a few wine kits and I'm considering trying a juice bucket instead of a traditional kit. I've read that the "original all juice" buckets are not a good starting point. 1. So where would one get a pail or bucket of juice, white or red. 2. I realize this is more involved...

Another question. I'd ask is are the more expensive kts worth it?