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Does anyone have any experience with both of these? I'm generally impressed with the MM kits, and the 2 Megs I've made are progressing very nicely. But I don't know about the Master's Edition kits (and I can't find much about them either).

Just FYI, the RJS "raisins" aren't raisins at all. They come out of the primary still hard like beads, and they do a wonderful job of adding grape skin tannins and colors. I squeeze the bejeebers out of the MM raisins just like the instructions say. I've tasted the wine before and after, and...

When you say "the Alljuice kits" are you talking about the Alljuice buckets or the Masters Edition 23L kits?

It's weird, if I copy the link and post it here, it redirects to another product http://www.finevinewines.com/XPListDet2.asp?MM_PartNumber=AJME042 Anyway, the one I'm trying to link to is the Alljuice Masters Edition Granbarolo with Raisins

Something like that, more like $169 I think... it was the one without the grape pack. MM makes another 23L kit like it. I haven't tried this one, but I'd bet it's not far from the Meg. http://www.finevinewines.com/XPListDet2.asp?MM_PartNumber=AJME042

I did, that's why I wanted another one! Mine's still in bulk aging (about 12 more weeks) but I've sampled a taste or two and it's sublime! I bought one on Wade's recommendation that it was the best wine he ever tasted!

Talk about a sweet deal! I was going to pull the trigger on the MM Meg Barolo but it flew away faster than I click my mouse!

I had the same one all 14+ years until .... All it took was the lightest little tap...

Just to be clear, I think TanCor Grand Cru is one of the best finishing tannins around, and I can tell the difference whenever I add it. However, over time, it seems to disappear (or reduce a LOT). One theory is that a well balanced wine won't accept too much tannin, and over time the tannins...

My wife is inclined to disagree that we've made 40... she says it's more like 60. I have many wines that are approaching 3 years. My general observations are different than those I've heard from others. 95% of the benefit of aging happens in the first year to 18 months. Tancor Grand Cru (or...

Where on earth did you find it? I just did a search (and I've tried before, too) but I always come up empty.

Thanks Pam, but I've had a couple kits that exhibit that excellent finish right out of primary. I'm not doubting you, I'm sure aging will improve the wines to some degree. My aging process is mostly in glass, so I don't know if it's going to make a huge difference for me. Maybe the oak barrels?

I've made about 40 kits now and tried a lot of treatments to improve the wines finish, including a whole array of oaks and tannins. Still, I can't seem to find the magic ingredient to add a bit of a bite (astringency) to my wine. I'm pretty sure the kit makers purposely keep the finish pretty...

George at FVW gives you $10 per kit back in the form of store credit. Those should be coming out any time now.

Thanks for the tip! ;)

My favorites read like an Italian geography lesson. Nebbiolo (Barolo) Sangiovese (Brunello) Barbera (Barbaresco) Super Tuscan Amarone Nero D'Avola Now I'm looking for kits that are predominately Montepulciano and another that's Friulano (white).

We enjoyed a bottle of this wine last night... so much so that I went to buy another kit this morning only to find they are gone! Does MM change it's line up regularly? I'm kind of bummed.

Like others have said, in order to evaluate a $100 bottle of wine, you need to find a great retailer and shop their top shelf. IMO, most wines are priced based on some evaluation and politics. I've drank Trader Joe's $5 wines that could score 93+. When I used to visit the affluent side of...

The OP never told us which kit it was, but in my experience, the 2 Barolos I've made are very tasty and drinkable early... then continue to improve and evolve. I've been unable to find a 'low end' Barolo kit so I can't even guess which kit we've all been talking about. The 2 that I've made are...

You're lucky you asked about the acid blend. 12 tsp of blend would have made lemonade out of that juice.. the blend is usually 50-60% citric acid. If you get done and the wine seems flat, flabby and uninteresting, you can always add some during secondary.