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From where did you order this?

I just received a mid end kit, their Riesling and am anxious to see how it tastes.

Brian, I was discussing this video with Tim and he said there were a few early questions regarding what he did and to share: "that in answer to some early questions, I fermented at 65F, so foaming was not really an issue, I let everything float free (no bags) and I did indeed sulfite, and...

Varis, I was summarizing Joe's slides which had him adding the fpack in the secondary. I understand they are usually added at the end. Just trying to understand his tweaks.

Thanks, Brian, I saw the start of this experiment and find this result very interesting.

Thanks! So, here's what I've gathered for my Peach Chardonnay, so far. Peach fpack (no fresh peaches, but I could use high quality frozen), I do not want to increase ABV as I like these wines "drinkable" on hot summer days. Make five, instead iof six gallons. Put provided fpak in secondary...

Yes, Trevor, my experience as well. However Tim Vandergrift just wrote a blog about how he does not include bentonite in his kits as they are so pure, they don't need them. Interesting read: https://www.midwestsupplies.com/tips-and-recipes-beer-wine-cheese-coffee/wednesday-whine/bentonite-clay

So, I have a Tempranillo close to bottling. I am wondering if I could take a gallon, or so, and turn it into port at this stage. I like dry or slightly off dry ports. Thoughts, suggestions? Thanks!

These arrived today from FVW. These are MM, Summer Breeze preach Chardonnay and wild berry white Zin, $64, I selected them because they show as a 3 on the sweetness scale and I do not like sweet wines, but do enjoy a lighter alcohol slightly sweet wine chilled to drink on hot summer evenings...

Read the whole thread, as well as Tweakng Cheap Kits. Whew! Now to plan my next batches. Will be back, thanks!

Joe, a quick question. You add zest at various points in the process. I am wondering what you do, particularly after fermentation, to make certain that the zest you add does not contaminate the wine, how do you sterilize it? Thanks,

Just starting this thread, but also read this last page....more exciting than the first page, but will now go back. Quick question.....rack splashing, is it to help with degassing? I'm always careful not to splash, but have a lot of work degassing. I was wondering if there is a correlation. Thanks!

Ok, it's 1:20am, and I just finished reading all 1011 posts in one sitting. My eye lids are swollen sausages! Will be back with my cheap kits and my plans for your critique. Good night, all!

I've realized my original reply was neither helpful nor informative, my apologies. I hope you find a way to tweak this to get the results you want...that's half of the fun.

I have also wondered about this since the Master Vintner website also sells RJS, and both are sold on Midwest Supply. There does seem to be some type of "relationship" there.

I am thinking about this as well. I'm a good cook and would not make the same old recipe over and over either....hence my boredom. Thanks

Good suggestion, I have that issue and will look more closely. Unfortunately, at first glance they were mostly sweet wines.

I'll taste it again tomorrow and focus on crispness. It has been in the carboy since 10/13, so not long. Last taste on 11/13 and it was fruity, mellow but I did not consider the SB crispness. Good reason to check again, tomorrow and will let you know. My Eclipse Chard was, in contrast, still harsh.

Is anyone else tired of making the same brand over and over? I've only been making wine for a year but all except one have been WE and I'm bored with them. I have two Eclipse aging and they taste almost the same to me. Today I ordered the Passport VRM, from Finevines, and a couple of their...

Just ordered my VRM from fine vines with the discount. Their $9.99/box shipping is very good. Also ordered a couple of other monthly specials. Joined the growers club for my discount. Thanks