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From what I can see, for reds, there are 4 grades of kits, in order of most expensive first: Winery Series Forte Tavola Novello Can someone explain the difference in the kits (other than cost)? I've made the Cab Forte and the Melot Tavola and not sure I can tell the difference in the quality...

no, that is why I am asking

I've tried making wine from juice from buckets and kits with grape skins. IMHO, the product made with the skins has a much fuller mouth feel and body. So my question is where to order skins to compliment the juice buckets? J

Having trouble understanding instructions for FWK Forte Cab – advice sought please. Day 0: Pitched yeast, laid lid on top of fermenter Day 7: SG= 1.005, Sealed lid on fermenter, added airlock Day 15: What to do? Instructions say on day 15 rack to carboy BUT it is not clear if they are counting...

As others pointed out, fill it with some wine that you purchased. I tend to be conservative and use some box wine or 'jug' wine, depending on the amount needed.

A bit of guidance/reality check in my process for making FWK Forte Melot... Day1 - SG=1.032 - Yeast pitched, fermentation bucket lid loosely attached and completely covering bucket Day7 - SG = 1.005, Lid sealed on bucket, airlock added Day 15 will be this coming Monday, 3/21 - Instructions...

I have made '2nd wine' (red, from cab or barbera grapes) on 3-4 occasions. It has turned out rather 'thin' both in color and body/mouth feel, and most ppl didn't like it. About the only use I found for it is Sangria ;) I am thinking that given a good quality kit, + the used skins, would add...

Thank you! First time I've done a kit with skins. I usually get grapes, crush them, the discard them after they are pressed out..

thanks, good to know...

I am looking for some sources of free, editable, pre-designed labels for wine (not a label template). Been searching here a bit and coming up empty. I'd like to be able to download a predesigned label, edit or insert the appropriate text and print it. I could take the time to design my own...

A question regarding the bag of grape skins. Am doing Forte series Merlot. I am wondering about squeezing out the skins and freezing after use. Am thinking they could be used for the next kit (merlot or cab) that may not contain skins, thinking they may add some body to the wine. Thoughts...

Step 3 instruction confusion, please clarify. Am making a Forte series Merlot. I pitched the yeast on Monday (today is Friday) and the instructions say to add the nutrient 48 hrs after pitching the yeast. I did it 72 hrs later - Is this a problem? Should I do anything to 'fix' this issue...

Can you provide a pointer to the inlet air filter? I have a Pawfly 40 GPH air pump and it does not seem to have a inlet filter. I may have to build a box for it. Thanks j

Thank you. Yes, makes sense. Active fermentation will overflow a 6 gal bucket. Off to buy a larger one. After I checked out the contents in the kit, it also makes sense that MLF would not be needed, as the kit components are balanced with the grapes. thanks again. J

The typical recommendation here is to stir twice a day once the fermentation is in full swing and just cove the bucket with a towel or set the lid on loosely. Once it slows down (~1.010) snap the lid down tight and put an airlock on it. That usually takes much less than 10 days with these...

I just ordered FWK Forte Series Merlot. I believe this comes with 2 packs of grape skins. I plan on using a 6 Gal plastic primary fermenter till fermentation is compete (~10 days) then rack to a glass carboy. In reading some of the recent posts, it was recommended to leave it in the...

I just received Jack's book. It should be noted that the book contains many recipes for fruits other than grapes. There is a section dealing with grapes however, it is focused on wild grapes and getting grapes from the grocery store or using frozen grapes. I hoped for some enlightenment (tips...

thank you all for your replies. The likelihood of producing cough syrup turns me off. I'll probably try the cherry-cello. I've been to Sorrento and tried on a few occasions the limoncello - didn't do much for me but the cherry seems a bit more appealing. J

HI: I am a long time wine maker (from grapes). I recently visited a cherry tree orchard and picked about 4 lbs of what I call 'bing cherries' although the owner called them something else but I don't recall. (they have 24 varieties of cherries at the orchard). I thought I'd try something...

thanks for the reply. Sorry but I am a bit confused by your posting. Specifically, for the RJS En Primeur and RO series, are you saying one should reduce the water to 19 liters from 23, OR, are you saying to follow the instructions in these kits exactly? Also, I don't quite get 'my low priced...