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Interesting. That website looks almost identical to the new WE website....and they have a new lineup... that also tops out at 14L. Wonder if there has been some consolidation of kit manufacturers or something driving this shakeup?

WE is already dead to me so this just reinforces that. Too bad though with the great labelpeelers pricing...

I made this kit with BM4x4 in 2018. Also used ferm and finish tannin, along with extra oak. Overall this has been a pretty decent kit but a bit fruit forward for my liking.

You always want to keep the lid loose during primary fermentation. The yeast need O2 to do their work. Don’t snap the lid down until near the end of fermentation.

I’ve got a stockpile of about 4-5 years of wine ahead of it which is one of the reasons I went that direction. Really want something tannic that will age well.

I had a commercial Chilean Malbec tonight for dinner....and it almost....almost...changed my mind! However, I’ve had an itch to make a Syrah for awhile now and it was just time to scratch it. Will probably do a Malbec next year.

I checked my records and both were made with EC-118. I am not sure but for some reason I get a jammy taste with all of the WE Eclilse kits and this one happens to be the most pronounced. Hope yours turns out more to your liking!

Well. After much thought I decided that I really want to make a Syrah so pulled the trigger on 108# of that today. Looking forward to it!

I just finished the last bottle of my 2016 WE Lodi cab. My final notes on this one were as follows: “2/23/20: After 4 years this one is only so-so at best and never really changed after the first year. Pretty jammy tasting and nothing like any commercial Cab I have ever tasted. Overall very...

Philosophical or do you actually think it’s going to have a big impact on your wine? If you can taste the difference of a similar wine at 30:1 ratio you should be working as a master taster! Also, you better have a lot of marbles/beads on hand even after your initial fill because a new barrel...

I’m always much closer to 6g than 5g. Personally I don’t give a second though to topping up with a similar wine. This, to me, is a lot easier than messing around with glass beads or head space eliminators. On my first kit I just used commercial wine but since then I now have a good supply on...

??? Kits are typically 6 gallons so it seems you should be good.

Anyone have any experience with Chilean Syrah or Malbec (or a blend)? I’ve been wanting to make a Syrah so if the Carménère can be challenging maybe this is the time to do so.

Interesting. Were those that you made from Chile or elsewhere? I think I read somewhere that this grape can vary by region because some of the characteristics like pepper notes were highly influenced by climate. I’ve only got a couple of all grape batches under my belt so I’m not looking for a...

I found both in the South Hills on CL last year so just keep checking. The C/D seems to be harder to find but they pop up now and then.

This will indeed be a field blend as the scale I’m working with it won’t make much sense to try to keep separate. I’m thinking that I’ll combine everything at crush to check overall pH and then split into 2 batches for dual yeast. Have been hearing good things about a combo of D80 and D254 so...

Need to work on my math! I haven’t had a Malbec nor a Carménère in awhile so grabbed a bottle of each and had the Carménère last night. It was quite good so think I’m settled on that as the main component and also really want the added color of the Petite Verdot so that will be a minor...

So many possibilities! Was thinking maybe a blend of Carménère a s Malbec with a bit of Petite Verdot to add more color and tannin: 50% Carménère 24% Malbec 17% Petite Verdot Any thoughts on that or alternative suggestions?

Last year I made about 7g of Chilean Merlot. This year I wanted to try something different like a Malbec, Carménère or Syrah but can’t decide. Was thinking that maybe instead I could try a blend which is typically harder to do at my scale but at 18# crates I have more options. Maybe mix in some...

I make the ST and the Amarone Classico about 2.5 years ago. The ST is pretty good but Amarone is much better IMO. It’s one of only a handful of kits I’d ever make again.