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I usually do 6 kits every fall, so 30 gal. Plus a couple fruit wines, this year a spring 3 gal. dandelion and this fall will make 5 gal blueberry and 5 gal. Oregon grape berry Grand total 43 gal.

OK thanks. I do have a fair amount of sediment

Thanks , will try that In a month or 2 . It has been 3 months since adding clarifier

@winemaker81 Iam having the same issue with pear wine . How much pectic enzyme do you suggest?

@Bmd2k1 I have done just that and did not notice any bourbon flavors at all which is what I was looking for, but found the oak hints seem to be softer. For the hint of bourbon I was looking for I added straight bourbon at a rate of 40ml to 60ml per gal and was happy with that. For my...

Thanks a million BigDaveK

@ bigdavek not to get you off track with your next surprise for us 😀 but have you tried beet wine. Don't know anyone that has , I just thought it was something I might consider if anyone had input or recipes.

The kits i got have a best before date of May 2025 i doubt if your kits would be old product. Sure can't go wrong at that price point.

Semi - cured🤣🤣

Ya I got mine for buy 2 get 1 free so works out to $ 280. Canadian for six kits, that's what , about $100 US.😝😆😝

I just started a Corvina and will be doing 2 Nebiolos and 2 Shiraz in a month or 2 . I like full bodied reds so will probably try shorting water to 20 litres and ad some sugar and peppercorns on 1 of each kits to see the difference.

Thank y'all for you info

@suzyq2 how much peppcorn/ allspice did you add ?

Has anyone made their kits? If so what did you think of them? This will be my first time , hoping they will be be good with some tweaks.

I ordered 6 kits from them and one arrived punctured full of air. I emailed them and they told me it would be fine that it just started fermenting that's all and to just start the kit right away . Not much for customer service. There goes the savings.

Perhaps not silly at all. I did just that back in July. I bought retired Bourbon barrell wood chunks and wood chips. I just racked and removed the chips after 4.5 months of soaking. I used roughly 40 grams per 5 gallons of wine and it worked quite well. Should be able to get a better idea...

Thanks winemaker81, that definitely is my goal. This is my first time experimenting with bourbon,i have both chips and cubes from bourbon barrel, will try chips this time and perhaps cubes next time around. You are right about bourbon flavours becoming quite popular,at least here in Canada...

My intention was to use bourbon soaked chips in a mesh bag

Thanks a lot for the information winemaker81, that was kind of my take on it but just wanted some input.my plan was to bulk age on bourbon soaked oak for at least 2-3 months, while tasting periodically and waiting for the right taste to bottle. Thanks again

I just finished 2 Merlot and 2 Cab Sauv 28 day wine kits. Will bulk aging in the carboys improve the wine as they say to bottle at this point ?. I was going to try and add a Bourbon soaked oak chip bag to a couple of carboys , how long would you suggest leaving it?