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I saw a recent post (Facebook) about these not needing Bentonite upfront like other kits and then read more in the post. The kits sound interesting and if one is to believe the author, of very good quality. Has anyone made these kits? If so, any whites you would recommend? Also, I see they are...

Thank you for the review. I'm hoping it does turn around...it's an expensive kit, so it should age better than that. Based on your timetable, I should bottle after the holidays and enjoy around March. It is better than the SB at this point, but both have a long way to go to mellow.

That's true. It's worth the couple of extra bucks to order a higher quality brand wine at those places. Life is too short to pay for, and drink, crappy house wine...even at chain restaurants.

I have a laundry sink w hot/cold water which drains under the cement floor into the ground. (1950‘s house). So, I take my carboys with lees upstairs, add water from my kitchen sink and flush the sludge down a toilet. Am planning to get a pump because my washer hose empties into the drain system...

Thank you. Could you tell me if you feel there is any specific advantage to bulk aging these two versus bottle aging for the same amount of time?

You've given me something to think about. As a newer wine maker, I read a lot and use the expertise available on this site. I have come away with the impression that bulk aging improves the wine. However, your comment has me thinking that most of the bulk aging is to do something further...

So, after one month in the carboy, it says to bottle. I tasted each and decided to bulk age for awhile longer. The Chardonnay is a little better at this point, more mellow than the SB, which is still quite harsh. For the price of these kits, I am hoping that bulk, then bottle aging, will improve...

Excellent idea! From the comments, I am thinking that perhaps the NE/MidAtlantic region may be too large. I live in Lancaster PA, so am thinking more of a Central PA group?

KT? I have one bulk aging, not sure how it will turn out. I did use the 23, it came with the kit.

Check out the RJS RQ Riesling 2018, with optional sweetener packet so you can make it as dry or sweet as you want. http://www.finevinewines.com/XPListDet2.asp?MM_PartNumber=2018RQ4

When talking about "cool" fermenting...are you referring to the temps in the room, or the temps of the fermenting must? It sounds like ambient temperature in the room, but I am not quite certain. Thank you

I was thinking along those lines -- stealing juice from a wine kit (maybe just buy a 1 gallon kit). I don't make beer, but am putting all my ducks in a row to convince a friend of mine who does brew that this is something we could do as a joint effort and then, I will make a batch of wine for...

Ron, Excellent description. Did you add the fpac at the end? Will purchase a Piesporter to try and then decide whether to make one. Thanks

Is this dry?

The recent Winemaker Top 100 list has these Rieslings: 12. WE Vinterners Reserve Riesling 23. WE Selection Piesporter 28. Vineco Legacy Piesporter 70. WE Mosel Valley Riesling Not sure about your definition of true German Riesling, but there were also two Gewurtztraminer 34. RJS Cru select...

11. RJS Black Forest dessert 12. WE VR Riesling 13. RJS toasted Caramel dessert 14. RJS Orchard Breezin Cranapple Chard 15. MM Meflioli Negroamaro 16. WE Red Velvet Dessert 17. WE IM Pomegranate Zin 18. WE Selection LE Super Tuscan 19. RJS en Primeur German Riesling Gewurtztraminer 20. RJS...

I know! I'm so surprised.

Yes, I've come to realize that the timeframes of the kits are very rushed. I am getting more comfortable taking things slowly. I like kits, and will probably always use them, but am not feeling as restricted by them as I was when I started. Thanks for all your replies!

Will keep this in mind. So far, I have not noticed it. I've made seven kits, but I have heard about the geranium taste. Since I like dry wines, and ferment dry, I may leave it out of future kits.