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That is pretty amazing. What percent loss do you have?

What type of carboy are you using? I use a bucket for the first racking and find the bentonite does a good job adhering much of the gunk to the bottom which helps in preventing drawing up sediment. I don't know what type of carboys you are using. After the bucket, I use the 6 gallon Better...

I can't add anything to additions and methods of backsweeting, etc but I can say, probably because most of our friends don't care for really dry wine, the Diablo Rojo has been hugely popular.

In addition to making wine kits, I am a home brewer. I keg beer so I have kegs and co2. I would like some suggestions on a wine kit that would be good to carbonate. Would more wine cooler kits like the Island Mist be best or are there other choices?

My wife enjoys this wine but it has been really popular with friends.

We have used the razor and goo gone but not soaked them for a couple days. Do you just soak them in cold water?

Has this worked with all the different material wine labels?

The bottling bucket serves two purposes. A number of kits only call for one racking for the entire process. Using a bottling bucket gives one additional racking. This should help leave any particles in the bottom of the carboy and lessen the chance of transferring them to your bottles. Also...

I know exactly what you mean! Almost impossible to remove them with a cork screw.

It is even more of an issue with eclipse kits where you have the oak cubes to ad late in the process. Have to leave additional head space for that

I agree. I like to support local businesses (I live in Rolla so I'm not sure 100 miles one way counts as local) but paying full retail for a kit adds $30 to $40 to an online price. That is above how much support I want to give.

I also live in MO. I was interested in the 6 gallon buckets of juice. I could only find one business in St Louis that carried them at a cost of around $100. Add in sales tax and we are very close to the $114 I paid for the finer kit and that included shipping and one skin packet.

I was impressed by the same thing as you. The directiins seem complete and well explained enough that a first time brewer could do these kits.

I am curious how you are determining that it is fermenting in the bag? I just started a Australian Grenache/Shiraz/Mouverdre- Winexpert Classic Wine Kit. The juice in the bag had more foam than I was used to or expected. After pouring the juice out, there was still some foam left in the bag but...

A question on adding the f pack at the start, do you still get the flavor that the wine is suppose to be?

The blend in the less expensive kits is not a surprise and I make them because the wife (the only wine drinker in the house) enjoys them as do others. Now if I were to find out the LE kits from both WE and RJS were not the specific grapes they list, that would be a problem.

When did you start the wine?

I think it's hard to explain the advantages, but if you use other vessels and then go to speidel you'll see that it's a quality, well designed product that just makes things easier.

I know all the advice you're getting here is great, but for me, even though I have probably made 100 kits, I have never ventured away from the directions. Following the instructions has always made decent wines and with with the top of the line kits, I'm m not going to risk losing $150 or more.

I do the first rack after the initial 2 weeks, then again with a week or two to go and then I rack to a bottling bucket for bottling. Doing this I am able to get every drop without sediment.