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I should have passed this by you beforehand. That said, the flavour isn't awful, just different from any wine I can remember.

Latest tweak of a cheap kit with surprising results so far. I just sampled my tweak of a cheap Costco Gewurtztraminer kit (Cellar Master - RJS' bottom level kit - 60 bottles for $99 Cdn but I bought it on sale for $89 Cdn including tax & delivery.) I love Alsatian wines, especially this...

I had the same idea and put the back sweetening pack in at the start in half of a cheap (60-bottle) Costco kit that I started about 8 days ago. The info in this stream makes me optimistic of the results. It was a Chardonnay, not a rosé kit, but I've added crushed purple table grapes with most...

I live in Canada and a lot of the most common juice buckets available produce a low quality product. There are some fresh juice buckets from Chile at half again the price. Anyone out there have experience with fresh Chilean juice? Also, what has been your experience with frozen juice?

This is probably coming too late but something I've done with my last four red kits - 2 cabs, 1 merlot, and 1 shiraz (probably cheaper ones than the one you're making) is extended maceration. Rather than just leaving the grape skins in during the primary fermentation, I've been allowing the...

According to chef steps for octopus: • 140 °F / 60 °C for 24 hours: Pretty tender, but still structured—great in seafood stews and soups • 171 °F / 77 °C for 5 hours: Silky and tender—make it the star of any appetizer • 185 °F / 85 °C for 24 hours: Really quite tender—try it chilled, in a salad...

Label Peelers told me via email that packaging should keep the Finer Wine kit cool for up to 7 days. Anyone have thoughts on that? Once border reopens, I plan to order kit and direct it to Can-Am depot in Port Huron, Mich., an hour's drive from my home in Canada. Logistics may force me to...

In high school football, we'd burn the end of a cork and use the charcoal to blacken the skin under our eyes. Supposed to keep sun's reflection off our sweaty cheeks. I think it was to look scarier to opposition and more macho for the cheerleaders.

So the wife's tale goes. Not sure the yarn has legs or tentacles.

I heard adding corks when boiling octopus and squid supposedly makes the flesh more tender. Another tactic was to pound the hell out of them. The jury's still out on the corks. The pounding worked somewhat but the leggy creatures were often not much to look at afterward. I do neither now that...

Sorry for the confusion. Do not reduce water for En Primeur or RQ kits. That's only for cheap kits.

In answer to Three_Jeeps: re brand of cheap wine kits. I've (blush) been buying my kits from Costco — $105 Cdn for Argentia Ridge 60 bottle kits and $99 Cdn for similar bottle promise from Cellar Master. By the way, these kits often go on sale for $20 off. I short the water to 50 bottles, give...

My big revelation came when a friend who previously worked as an exec at a wine kit company said my low priced kit didn't contain enough juice — 8 litres. All the top kits contain 12-18 litres of juice concentrate. I shorted the water from the 23 litres the packaging recommended to 19 litres...

I just bought a Speidel plastic fermenter to try EM. Question: do I have to worry about headspace if I go 6-8 weeks (after stabilizing)?

There was a big thing about Tesla shingles awhile ago (roof shingles that act as solar panels) and wired-in coatings on windows (mostly for glass skyscrapers) that are supposed to do the same thing. Anyone got an update of these technologies?

I use generic bread flour and found it works as well (considering my capabilities) as KA. I found it much cheaper to buy flour in bulk — 20kg bags. BTW, I found the best way to store bulk flour is to place the bag in a large ice chest that keeps pests and moisture out. I buy coolers second hand...

I've been using bread flour to keep faithful to recipes until I become a more proficient baker. One thing that I tried when I lacked bread flour was substituting 1-1/2 teaspoons per cup of AP flour with vital wheat gluten. It certainly helps develop the gluten. I've also found that extra...

They look great to me. Not had much luck with baguettes but will be trying the suggested recipes. Here's a photo of my latest sourdough Challah. Takes three days to get it right but very rewarding result.

Just started the RQ21 Nero D'Avola and got an SG of 1.098, let's call it 1.100. Amazed how much juice came in kit. Probably put in no more than a litre of warm water to flush out all the juice from the bag and that seemed to top up my fermenter to 23 litres. The double bag of dried grape skins...

Does K-Meta need to be stirred in carboy? There's so little air gap, even a thin stir rod causes carboy to overflow.