Search results

Grapes-to-grapes? :) Thanks for the follow up. I know everyone is io in arms about it, but kits do keep getting better every year, so it makes sense that they've learned at least a little bit since these kits were introduced several years ago.

So it's been a few months and I've seen these on the shelf at the LHBS. What's the verdict so far? Does anyone have a kit aging? I know that kits arent good until 2 years, but surely there's some experience with them so far.

Just pitched yeast on another dragons blood. It's like.. 5 or 6..or 7 gallons and the OG is... Like 1.070 to 1080? The only downfall of drinking wine while making wine is that you sometimes end up with a different product than you expected. [emoji23]

The AIO is the best investment that I've ever made into this hobby.

We really like a good green chile stew. Instantpot is awesome.

I'll be honest, I'd probably return it. If it's old or on its way out, it'd be a shame to go through the whole process of making wine, and getting invested in this particular kit, just to have it spoil when you're finished. There's nothing more disappointing than when your hard work doesn't pan...

Do you actually need to worry about the seal while it's fermenting and off gassing?

Sounds like the physical evidence is the leaking wine. "when all possible solutions are eliminated, only the impossible remains." - Sherlock Holmes

Yes to both of these. Maybe it just needs more time!

How does it aroma without the EM, when you did it last time? I always get a good aroma when I EM but not so much when I follow the box.

Regarding the above wine. It's not awful, it's just like.. Tart and sour? It's hard to describe. Is that how a young wine tastes?

A 6 gallon fontana Malbec (and Cabernet kit) made to 5 gallons 10 oz of dried currants added to primary 1 TBSP of Wine Tannin added to primary 1 cup of Fr Oak added to Primary 10 oz of Blackberries added to Primary Red Star Premier Rouge Yeast pitched at roughly 72 degrees F. Starting gravity...

You going to EM or follow "directions"?

Do you do these fruits in primary or secondary? The Zante currants were dried. I don't know if that helps at all. I basically followed one of your recipes in the very beginning of this thread.

I went with two fontana kits. Malbec and Cabernet style. For both of them, I tweaked by adding roughly 1 cup of currants and 8oz of blackberries in primary and tweaking down to 5 gallons. The Malbec is a little more drinkable after heavy decanting, but it's still only 'okay'. Most of my $8...

I'll be honest, I've tweaked a few of these cheap kits and they're just not turning out great. Should I give them more time? They're already 7 months old and I'm not crazy about them. When do you normally taste your tweaked kits and think they're awesome?

Perhaps I could have asked it better but the root of my question was really along the lines of - did you choose this yeast for a set minor of reasons (like it just felt right) and then stuck with it when it produced wine you enjoyed? @sour_grapes - Thank you for seeing and answering the root of...

Do you have anything to compare it to, or you just liked the package and description on the box so you use it?

So far, I have been experimenting with varieties of dry yeasts and have great results. I've been a fan of Red Star Premier Rouge. But... I want to up my yeast game. Do you have a preferred yeast? Feel free to break it down by varietal if that's your style. There are a ton of good beer yeasts...

Do you not reuse bottles if you're using waterproof labels?