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Joe, did you buy that within the 90 days? I "think" that is the return deadline. And even if you don't have a receipt, they usually ask for your telephone number at the time you purchase it, so if you supplied that to them at that time you may still be in luck. I have one and have used it to...

I know it's a little late, but there is a shop in Sarnia, Ontario that sells the Passport series, for all of our Canadian wine makers. Lakeshore Artisan Wines. They are only a 30-minute drive for me from where I live in Michigan so it works out to be a nice deal with the currency exchange rate.

I, too, am interested in this kit (or 2.) I'm keeping my eyes peeled, but if anyone else spots a deal like the above, post here. Thx!

@DrStrangeLove This part of your post got me to wondering if I should be stirring my carboy each day for the prescribed 72 hours, but in re-reading Lallemands instructions it doesn’t specify. So mine is resting on day 2 right now. My WE OVZ developed a slight odor at the end of fermentation. For...

It appears that this thread was followed-up upon by the OP in the thread entitled "What In The World Is This?"

No one has responded to this last post? Yikes, that looks concerning to me. I have no experience with Reduless, yet, but I will be treating my OVZ with it as soon as it arrives from MoreWine on Monday. Anyone?

Wonderful news! Thank you @cmason1957 ! :sl

Thank you @1d10t . Yeah, I had known about dosing grapes to kill-off wild yeasts, but since this is a kit it would not apply. I'm guessing there would be no detriment if I introduced such a small amount. The Yeast I used was RC-212.

Last night I used a stir-spoon on my young (1-day old) fermentation (a kit) without having rinsed off the kmeta that I had sprayed on it to disinfect it. Is this harmful to the yeast cells which are in the process of reproducing? We're talking about a very small amount, but still, I need to...

Hands-down, the most disappointing kit I have made thus far is the WE Selection Carmenere (no skins.) It never got better, even after 2 years. Will never do that kit again, but I would definitely give the CC Showcase a shot. Thanks for the post.

As a follow-up, last night this smelled just fine, and tasted good (other than that CO2 feel.) I've kept an eye on the surface since I racked this to a carboy for anything to reoccur, and nothing. Hmmmm. I guess I'm good to go.

Wow! Ok, that does it. No more pouring the lees down the drain. I'd previously read about putting it in the fridge to get more wine, but had yet to try it. That tip is now definitely on my list. Thx @motherofgallons !

@motherofgallons I felt the same way about following the kit instructions for this one, as I didn't want to take any chances. However, I have learned from all my previous kits that the bentonite sure does assist in leaving behind a ton of lees, so I lost a decent amount of wine when I used it...

Sounds like you had a solid plan with which to work. I only opened mine every 2 weeks in order to taste it, and relied on the natural emission of CO2 to help blanket the must. It still had a positive pressure inside up til the other day, but I believe the damage had been done. I, too, had...

Well I have no doubt that the reason I have this problem is the aeration I performed to rid the sulpher smell early-on. I did it on 2 occasions, and hoped to counter balance that afterwards by adding 2 g. of Kmeta. I racked it last night into a 6-gallon carboy that I had placed 3 oz. of dry...

Yeah, it amounts to over 2% potential ABV, so it's good info to have at the onset.

I share the same sentiment regarding wanting to know what my potential ABV is. Personally, I found that by squeezing the skin pack very well at the onset (but not pulverizing it!) and then stirring very well, I found a difference of up to 0.02 on my hydrometer. Have you manually manipulated...

Thx. ph is at 3.62 right now. I don't have a means by which to test the SO2, but I added 1/4 tsp at end of ferm since I aerated it to help rid it of the sulphur smell (which worked!) A little more reading points to the possibility of yeast mycoderma. Sounds savable if caught in time. Based...

Thanks Joe. By “chems” does this apply to nutrients, etc? I did not pre-dissolve my Fermax, but I did stir vigorously with my drill attachment.

No, this is all before any stabilizing & clearing, etc. (I don’t plan to sorbate this anyway.) I did, however, add 2 teaspoons of Fermax at day 2 due to an off odor of sulphur early on. I thought “maybe” this stuff is the residual powder that didn't dissolve completely.