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I just recently bottled the LE Walla Walla Cab/merlot kit and it is probably the best wine I have made and I've made a bunch of them.

I always wonder why the ice and fruity wines are lumped in with other wines. To compare a apricot peach chardonnay that uses a flavor pack to a true chardonnay is like apples and oranges. I think a peach perfection wine is no more a wine than the wine coolers at your local quick stop.

I use to rack from the fermenting to a secondary carboy then to a bottling bucket for bottling. I use a siphon to move the wine and have had several experiences of slightly disturbing sediment when transferring from the secondary to the bottling bucket which resulted in bottles with sediment. So...

Did you get the free shipping on your order? I compared prices with Labelpeelers and after adding in shipping the ones on sale were significantly cheaper

Thanks. I reached out to Morebeer and they said they consider 18 months on a kit with grape skins and 24 months on a kit without to be in date.

Where did you find the info to read the label code? I also bought one of the Amarone kits from Morebeer

I did a winexpert LE kit in December and it still had the kieselsol first and chitosan the next day

Current winexpert directions are to add sulfite/sorbate and stir to degas then add kieselsol and not add chitosan until the next day.

If you put it in your cart, you will get the $62 price.

My experience is sediment like this comes from pulling some off of the bottom of your carboy during bottling.

Do you consider this wine to be off dry or dry. Daughter wants me to make her a kit but prefers it to be just a little off dry.

As far as a value on my kit wines, I get asked all the time if could sell it. I guess I should ask what they think the price should be. BTW I've never sold my wine, given it away, yes, but never sold.

My wife would take all the Cape Blend kits I could find. Unfortunately I haven't found any left. She does love that wine.

One other thing, to top off from 6 to 6.5 would take almost three bottles of comparable wine. I don't know if adding a half gallon would affect the final product, it just seems like alot.

Where are you at in Missouri? Did not know that there was a Winemaking Society. I am strictly a kit winemaker but I make a lot of them.

Here is a photo of a Forte cabernet sauvignon kit in the first week of fermentation. The kit has two pretty large bags of grape skins that are added. It's in a 7.9 bucket with no issues. I keep the lid loose until fermentation slows so I can push down the skins. I then snap it down tight and use...

I use 7.5 gal. buckets with the lid loose. I currently have the cab that's about 1 week along. The fermentation has not been too crazy. When I do seal the lid, I will use a blow off tube just to be safe.

Just finished the Sex on the Beach. I made it to instructions with no modifications. Really happy with the way it turned out. A Sex on the Beach cocktail has peach, orange and cranberry. IMO all three flavors are present. Peach flavoring in many drinks has a very artificial flavor and smell. The...