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so tried joes method yesterday , 5 week RJS chilean Malbec reduced to 5 gallons , homemade fruit pack of blackberries and black grapes , 5g biotan tannins and 2 cups French and American oak ,standard champagne yeast , skipped the symbol syrup as I don't like high alcohol wine I'm very excited...

so do shrink caps help protect the wine or is it just for looks ?

so. an update , after week in the bottle the wine is already degrading quickly . its taken on a brownish hue as if it was oxidized but it happened so quickly that it can't be that . plus it doesn't taste oxidized . it reminds me of port but it isn't sweet . so I will use it as a originaly...

does any one have a theory why MM has you rack to a carboy half way through the fermentation ?

I made the Vallapocella followed there instructions to the T . Mine didn't turn out that thin as others have mentioned, but as I make more and different kits I'm starting to learn that consistent temperature might just be one of the most important aspects of making wine next to sanitization...

just finished clearing this kit pleasantly surprised how good it taste right away. I bought this thinking it be solely used as cooking wine . no kit taste at all . don't get me wrong this is not a GREAT tasting wine but its doesn't taste bad .id say it taste like table wine served at a good...

I usually only make 6 to 8 week kits but my guy gave me a great deal on a couple of RJS 5 week kits , a BC Pinot Noir and a Washington merlot . So I feel like a want to experiment a little with them by adding some extra oak and tannins . so staves or cubes and at what stage , I do plan to bulk...

thanks everyone, I will take the advice on the chlorine and switch to something else , and I was already planning to bulk aging my next batches . last night my father in law gave me a bottle of the same brunello he bottled a year ago and I compared it to one of mine that is around 9mos , in his...

thx for the reply, I use chlorine tsp as my sanitizer and I believe I'm pretty thorough ,I always make sure my carboys have less than 1.5 inches of air space .they are plastic wide mouth carboys. I would describe it as a flowery taste on the pallet not the nose . my wife cant taste it but I do...

Hi everyone , I'm new to this site wondering if anyone has some advice , we have made kit wine at a local home brew place for the last decade when they closed down we couldn't find a new one we liked so I decided to do it myself at home . we mostly made wine expert wines primarily their 6 to 8...