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My Rosso did not have labels, neither did my Chateau Du Pays. I just got a Red Mountain cab and that kit did have labels. Maybe some have them and some don't.

Best bet is to follow the instructions. Just in case something goes wrong at least you have done what you were told.

I had the same problem with a few kits I did this winter. I noticed you are in Canada and I suspect that the gas and cold temps are a factor here. Wait for a few of the experts on this forum. Most likely they will suggest you heat up the wine and degas some more. If its clearing in 70F or...

Mine turned orange too. Tastes like strawberry. I'm glad someone asked this so I feel better now too.

Blueberries are hard to ferment. They have a chemical in them - Benzoate I believe - which is a natural preservative. I was not able to get mine fermented until I did a yeast starter and slowly added blueberry must to the starter until it was going good. Good luck!

Thats good to know. I did a VR Pinot noir and was not that impressed. It never really improved a whole lot except when I left the bottle open for a few days early on..

You may be smelling Potassium Sorbate. Its kind of a chemical like bubble gum smell. I personally don't have a sensitivity to it but many do.

Yes - WE kits want you to rack when its just under. 1.01, but go ahead and rack to secondary and follow instructions like tom said. I've been in the same situation. You eventually learn to not look at the number of days but take SG readings instead.

I start aging the day the wine has fermented dry. Whether its bulk aged or in a bottle thats when I start the clock and thats what I put on the label.

Thanks all. I've done as you say Robie, and its tasted fine. I'm impressed with this Luna Rossa for the price. Luckily I don't have any blown corks yet.

I've warned others on this site to not be in a hurry to bottle, and I think I've not followed my own advice. I assumed that after much degassing and racking I was OK with the Luna Rossa, so I bottled it. During bottling I noticed that some foam was forming in the bottles but continued on. No...

yes - just a professional printer, like insty prints, kinko's. I got some done for .60 cents per page, so its better than using up your home printer ink.

Same thing happens to me. I just trim them up and they work fine. Usually its less than a 1/16 of an inch where there is white on the edges, and its usually one edge. If you bring them to a professional printer they can do it perfect and it really doesn't cost that much - under 1$ per sheet...

I added quite a bit of sugar water to this before bottling. It was thin but the simple syrup brought out the flavor and we still like this kit and have a few bottles left from 2 years ago.

Keep in mind most kits use that powder oak and it imparts flavor quickly. So, Yes it does its work in 5 days. If you need more oak use cubes or spirals when you bulk age. Those take longer to get the oak out - 6 weeks or so depending upon the type.

The aging clock starts when its fully fermented so clearing counts for aging in my book. Luna Rossa is a full heavy bodied wine and I suspect that even after "clearing" it will drop some sediment. As far as I'm concerned, thats a sign of a good wine when you have some sediment in the bottom of...

Thanks Lon, Its not gas, so I think its just cold and not clearing. I might rack and give a dose of pectic enzyme to see if that helps. Even one of my kits is not clearing so I think its the temp.

Hey all. I have tried my first Skeeter Pee. It fermented nicely down to .990 and I followed Lon's recipe but adjusted for 2 gallons. I racked to two 1 gallon jugs and added Sparkaloid, Campden and Sorbate. It really did not clear much so I racked again 3 weeks later, added another dose of...

Does this SI kit have a flavor pack with it? Some of the equivalent VR kits don't have them.

I used old orchard grape one time and it tasted terrible. Like weak grape juice with vodka in it.