Recent content by Seke

Of course it is the total solids and not only the sugars that contribute to the added extract. I expect the majority by weight of the solids that are extracted from the grape skin pack to be sugars - that's why I was referring to the sugars in my original post. After 48 hours I read 1.083 and...

I started making the LE 14 Super Tuscan kit yesterday, and I am wondering about the contribution to the fermentable sugars from the grape skin pack. Of course I know that the grape skin pack contains sugars which will gradually dissolve during fermentation. What I would like to know is how...

So, what was it like now after close to a year in the bottle? I am going to start fermenting this kit tomorrow.

Thanks wineh - your comments make perfect sense to me. I still need to understand the connection between flash pasteurization of juice concentrate and need for bentonite in fermentation.

Thanks! Lund is in the far south of Sweden, so for sure spring is much farther along there than here as well. Where are you?

OK, I can see that it is a difficult task to write kit instructions. I'm sure they want to keep it simple, so they can't assume that people will reuse the cubes like that. But without losing simplicity it might be better to suggest that the oak cubes should be added in phase 4, racking and...

Kit wines vs wines from fresh grapes Thanks for all the replies! In our part of the world we have been lacking good quality materials for home winemaking. For home beermaking we are fine - I have been homebrewing for more than 20 years and there is an amazing community around this. Home...

Hi all, I'm the new guy on the block. Really like this forum. Also pretty new to amateur winemaking, but have been enjoying and learning about professionally made wine for several decennia. First question : what is the general feeling about following the wine kit instructions..? Especially...