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That original post is fairly old, they normally run around $295, but I bought one last month from Midwest supplies for $240. They had an online 20%-off sale, so I jumped. Very happy with this unit. I just finished testing 12 kits that I have going on right now.

If/when I do this, I plan to use a carbonating stone, and conduct this in a Corny keg and then bottle in Champagne bottles.

Thx js. In light of your experience with this one in particular, I’ll be tasting this as I experiment with some changes. Fingers crossed!

I sincerely appreciate your input on this. I have this cellaring now (started on 12-29-19) I substituted the kit-supplied yeast (EC-1118) with RC-212, and added 6 g. of FT Rouge in primary. It’s too young to get a good feel on this. What yeast did you use for your 2 batches? Maybe there’s...

I’ve been toying with the idea of making a sparkling wine, via forced carbonation. I’m thinking that these Island Mist kits would be a good candidate. I’m sorry, I know I’m getting off-topic with respect to the OP’s question about finishing these to dry, but thought someone here might have...

If you have had a chance to read about extended macerations (EM) you should. I feel that it really made a difference with my Eclipse OVZ. I plan to do this with all of the skin-provided kits in the future.

Yep, I hit it with 2 grams (about 1/3 tsp) of sulfite after I degassed. And funny, I have been eyeing that CC Showcase Amarone for a while now, and I plan to use the BM4x4 as well. By all means, let us know how that goes!

That’s a valid concern regarding oxygen exposure, but at the point that I combined these 2 batches they were giving off plenty of CO2 to keep the wine protected. Maybe I failed to mention that I placed the combined batch under lid & airlock at that time. That is very important at that stage...

Welcome “Yooper!” Yes, you will find a ton of good information throughout this site. There are folks here with more knowledge and experience than I could ever hope to have. Conduct your searches, and when you’re stumped, just ask. Good luck!

That's the one. IT'S A WINE-RELATED CONSPIRACY!

Funny! I'm in southeast Michigan, and the past couple days have been "warmish" (upper 3o's-lower 40's.) I found one of these, which I though was pretty darn early for "bug season." Then another! Don't know if they came in from outside, or were snoozing the winter away.

USA!

Going on now until Feb.14th. Use coupon code “SAVE20.” I pulled the trigger today on a Vinmetrica SC-100A. I’ve been waiting for a deal, and just saved $60. It was $254, shipped.

I wash EVERYTHING with OneStep, but prior to anything touching my wine I spray it with Kmeta and let it sit for a few minutes. I use 4 tbs Citric Acid and 2 tbs KMS to a gallon of water for my spraying. No problems yet. Edited: I meant "Citric" Acid, not Ascorbic.

I feel this thread has a lot of potential. Food ABSOLUTELY will change our perception of what wine we are drinking it with. On that note, what is your favorite wine for “quaffing” and what is your favorite for sitting back and just thoroughly enjoying the aromas and tastes? What are your...

VERY nice!

@Mike Parisi FWIW, one of the best tools for winemaking that I have purchased. The pads on the first one wore down at the ends after about a year, but I simply replaced the pads and I’m good to go. You’ll be happy you bought one!

Following up on this thread: I racked each of these 2 batches off their gross lees and into a single bucket on Aug 29. At that time the SG was 0.996. I returned their skin bags to this bucket for a planned 6-week EM. (Interesting to note, the lees from the 212 was almost twice the amount that...

I imagine that if you know how many grams of sugar are in the raisins (printed on the box/bag maybe?) you could then research how much affect that small amount of sugar will have on whatever volume of juice you are dealing with. Sorry, but I haven't done that myself (YET, lol!)

Another option that I think I read here somewhere: Maybe place them in a blender with some water and then add that slurry to the juice bucket. This might give us a more accurate S.G. reading, and no need to wait another day.