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Eclipse kits are the only ones I don't tweak much. As stated above,they need time..... Which gives you time to tweak some cheaper kits for drinking now. Whatever.....your wine your way! Enjoy the process.

oh dear. What next? finding the correct yeast that maximizes or minimizes the aluminum can taste.:D

I use the Fontana kits...Malbec, Pino Noir, Cab Sav....not a white wine guy. they have came out at the very least decent and some have been really good. All have been fun. Reduced volume, Fpacks, extra sugar, added oaks, extracts...the road goes on forever and the party never ends. Your wine...

I have used a very heavy large coffee mug added to the bag...sanitized of course. Worked like a charm.

Why not weight the bag down? Seems simple enough.

John, for what it is worth, I have never had anyone tell they wished they had not retired. I have had a LOT of folks tell me DO IT NOW! Good luck in this new phase of your life. I predict great success and happiness for you!

After reviewing my options with several retirement gurus. I became self-employed. Now, I still work with the same company, doing the same thing. But, now, it's my idea. I'm driving this bus, not them. Whole different attitude now! Brilliant or stupid.... you made your choice and I support that...

My corker has a rubber pad on the plate where the bottle sits....fairly hard rubber, but some cushion none the less. I see that bolt head looking thing in the middle of your plate....wondering about flat bottomed bottles breaking during the corking. You may want to find you some rubber/cushion...

This my WOW Wine.... every one that has tasted it, loves it. Need to make the next batch to keep it in rotation.

agree. I like the bags because I'm a squeezer....I stir a couple times a day and squeeze the bag at least once a day. After about a week, I weight down the bag with a couple of heavy coffee cups to keep it submerged....and last left it for a month, in the bucket, airlocked. I like the results.

Bottling a Fontana Sangiovese this week end...mild tweaks, reduced volume, adjusted SG up, added tannins. Started mid December, have pinched a few tastes, it is already ready very nice. Island Mist Coconut Yuza, bumped SG only tweak... a sweeter pool wine. Wife wants me to add a vanilla bean...

I find my OVZ needs decanting or opened a good 30 minutes before drinking. Does really open up then. I too need to start another batch!

Love it.... Great imagination!

Nope. Plenty of tannins in my batch... yeast energizer, yeast nutrient added....acid can be adjusted at the end. Did use use two packages of EC1118 that I started and then pitched...it blew through the sugars, very fast ferment.

I've got six gallons going right now... used 100 of the cheap "tea dust" store bought bags...a dollar a box! It made a pretty strong batch, much darker color. I have mint growing in the garden... think I'll steep up a strong batch or it and add it to part of this batch. That's what I like about...

Good looking bull Jim. Nice cross. We always called our bulls by the name of Book Keeper...Book Keeper I, Book Keeper II. No bull, no calves, no sales, no books to keep.

I opened a bottle of my OVZ Saturday and we just had a glass a piece. Friend stopped by Sunday and we finished the bottle. It was much better Sunday. The nose was better, the jammy taste was forward....it was a very good OVZ we thought. Continues to improve. I suspect it too may had some CO2...

confession time...I had a 4H pig project given to me and shot a big Axis doe (more or less on impulse). I frankly didn't have time to mess with either one of them. So, I hauled a live pig and a dead deer down to a nearby processor. Got chops, roasts, ground, tenderized, and 80# of excellent...

Now Joe that gets the question is it better than a sixth dollar kit now? Where did you get the grapepack??

I think the bigger kits make better wine...kind of a you get what you pay for deal. They are good early and just get better with time. With time, they can become WOW wines. Like tjgaul, I tend to run these kits pretty close to instructions...maybe swap out yeast, temp control, SG bumb...but...