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The only concern I have with this kit is how much will be left for summer. It keeps getting better every time we try a bottle. Good thing summer here is that one day between last winter and next winter. After doing this, I can understand how the strawberry fpack would go good with it.

I did take that in consideration yesterday after searching on here how much additional sugar to expect. I'll measure again at 24 and 48 hours and post those here.

I decided to try the RJS Carmenère kit. After a 3 week trip to Chile and an unexpected work trip when I got back I finally picked it up and started yesterday. This is my first top line kit with skins. The disappointing part is that it only came with ec118 yeast. It also had a small packet to...

Right or wrong I added sulfate last night. Iracked it into the carboy out of the primary fermenter at a SG of just over 1 on Jan30. Left the Lee's and oak behind, moved the skins to the carboy. Carboy was nearly full and under airlock, with some fermentation still occurring. I figured that...

Mine came with ec1118

My local shop gave me a sample of this one a while ago and it convinced me to purchase it in an attempt to make a "fast drinking" red while I focus on longer term wine projects. I can't tell you the names of the Rhones I have tried in the past, most have been lower end - but my take is this is...

Made a cider press with a friend of mine last year. The screw was found on Amazon as a book press screw. We already had all the red oak laying around, so our total investment was about $40 for hardware and the steel bands. It actually worked well for pressing apples. A longer handle for leverage...

That's exactly what I have been learning on this site, just happens that what I was seeing/hearing for anecdotal evidence was kinda leading me the opposite direction and makes me question why.

So far we are sticking with more juice + skins is better. It's good to hear that confirmed in regards to this varietal so far. Any thoughts on vintage in regards to kits? Just curious

Two different responses more or less the exact opposite of my preliminary research. Interesting. @ras2018 Do you remember yours also to be vegetal? Curious as tasty can be different for different people. Thanks!

I have been thinking of making a Carmenère kit for quite a while now but haven't gotten to it yet. Now it seems that there are two options again RJS En Premier an WE Selection. Logic would tell me that the RJS would be better, but my store raves about the WE and old threads on here don't show...

An update on the results- I did end up using 1 whole grapefruit in the secondary. Upon backsweetening we hit a magic spot where it started off with a strawberry flavor, followed by a light fruity/citrus, and then with what I can only describe as a "Pop of grapefruit". The wife liked it so much...

I made two batches of lilac wine this spring using the same white sugar based recipe and fermenting in the same place with the same brand/date yeast. One took 4 weeks, one took two. I don't know why. Then in the bottle I noticed sediment forming, popped the cork, and found it was the 4 week...

Seeing the comments and discussions on this have been reassuring. Knowing what the wife and I both liked last year I am going to try the grapefruit. In the spring my local store will put on a wine tasting, then I can will be able to try more kits made per manufacturer instructions and I plan on...

I might just go for the strawberries - depending on what I find for fresh quality at the store, I also have the option of the ones in my freezer. Good to know that the grapefruit would add citrus notes, that helps for future thoughts. After clearing I will probably move a gallon aside to play...

Went to the LHBS the other day and picked a rjs French Rose kit. I was asked if this would be my Christmas wine - I said I was hoping for next summer. This is my 3rd kit. I started the kit 2 days ago per directions only swapping out the yeast for 71B. No other deviations so far, and it's...