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I create tags using my color printer and the equivalent size of 10 business cards per page (because I really don't like removing labels of any kind.)

Most, maybe all of the WL kits I've done have been medium body with tweaks. As Joe said, they can make a very nice weekday wine. I have my first heavy body WL kit ready to go so I'll probably be tempted to add an f-pac to that as well to increase body based on @fwdevoe comment. Thanks for the info.

That looks like a pretty good list. And although not exactly an excuse, the apologies I hear most often from people in the public eye includes the phrase, "that's not who I am."

Here is my copy of the instructions. Top picture on right is list of ingredients. No yeast nutrients of any kind that I can see listed, and had no signs of stressed yeast during the ferment.

Oh. "Grenache, Tannant & Shiraz". I really like this one!

Thanks for posting. Very interesting.

I did a blueberry wine from their juice and it turned out very good. Shipping made it fairly expensive (maybe $5/bottle if I recall correctly), but the quality was definitely there. I have not however, tried any of their grape juices.

Hmm. Brick House or something else?

I have never removed any sticks or leaves from the kit grape skins bag. I figure anything put in there was for a reason--like tannins.

Absolutely.

I followed @Rice_Guy suggestions for my first batch of rhubarb wine from 100% juice. We did a taste test with added sugar about a month ago and it was delicious. And for those that like to take advantage of home grown produce for wine making (I'm thinking of you @BigDaveK), this wine is...

The RJS En Primeur Trio White is excellent. These are early drinkers too.

I think it's fantastic as written, however next time I'm going to follow @cmason1957 instructions. I'll reprint his info here and he can add any additional comments. @cmason1957 wrote: "I bulk age everything for at least six months, Amarone longer. The kit comes with some oak chips for use...

I've been using Acquamark corks for a couple of years that I bought from MoreWine. They're a natural/synthetic combo. Never had a problem removing them.

Thanks for responding, Craig. Glycerin is something I should try. I bought some a while back so it's a matter of learning how best to use it. I did a cheap Merlot and a cheap Malbec about a year ago where I shorted the water, added tannins and an fpac. I really liked how they both tasted. So 5...

Here's another kit that I would appreciate you ideas for tweaking. It's a medium bodied (11.5%ABV) and only came with a packet of American Oak chips. I think I'd like to raise the ABV a little, say to 13-13.5%, probably by shorting the water since I've had good luck with that on the cheap kits...

Thanks for getting back with me @ChuckD. It appears you followed the Jack Keller recipe that included oranges and lemon. Wondering if the citrus adds any citrus flavors or does it simply add acid and perhaps soften the taste of beets? I found a recipe from Mary's Recipes that is much more...

@ChuckD My beets are ready to go! Did you peel your beets before dicing them and cooking?

Anyone have suggestions on what to do with this "cheap kit?" It's Wine Lover's Heavy Bodied wine--a Corvina (they say it's an (Amarone, Valpolicella) blend. There are only the basic packets included like the cheapest kits so no oak or skins, but the juice box is as large as an RJS En Primeur...

You're right. I couldn't remember what came with my Classico, so checked my notes. It had 2 packs of dried grape skins and 1 pack of raisins.