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I'd make a Riesling. Because it goes really well with Thai food. Instead of withholding water to try and hit five gallons, just make the kit as usual, and don't top up where is says. You'll come out with less than six gallons, and a wine that has nice body and not "thin". I also had very...

It's yours when your friends ask for a refill...

I used ML fermentation on both a Chard and a Cab from WineXperts. I got some pretty good results. I'm still working on how to do a better MLF on a Chard. I did the MLF after the primary fermentation was done, and before I racked off on the Chard, and before bulk aging. It also worked on...

Well, I say "lose" in that that I don't get the full 30 bottles. When I do the first rack, there might be a half a bottle to a bottle left in the bottom of the fermenter, because I don't jam the siphon all the way to the bottom. I also "lose" about maybe another half bottle when I rack the...

I don't top up. It's one of the things I tried early on after the first kit. I end up with just about two cases, or six bottles less than what the kit says it will make.

Glycerine? Have you thought about a malolactic fermentation to get a 'rounder' mouthfeel? I've had good luck with that on a chard and a cab to make a fuller wine. Any thoughts on that? J-

Looks fine! Here's my story! Darlene, I made this same wine last year from a WE kit. I had a questionable scent and taste during the fermenting process, it wasn't major, and my gravities weren't perfect, because of where I was doing my fermenting. BUT! The thing that I found after I...