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The RJS Grand Cru Merlot was the first wine I ever made. After a year and a dozen kits later it is still probably the best one that I have made to date. I think you really shouldn't have changed the oak. The Oak tea bag that came with it is designed to soak for 14 days during the primary. I...

I have only been making wine for a year now so I still don't have the "stock" to let my wine age long term. My last wine I started which is a Chilean Malbec I am following the 5-20-40-90 time cycle. I then plan on waiting another 3 months in the bottle before I start drinking them. My previous...

I don't even taste my wine now until it is a few months old in the carboy. I smelled my 5 week old Malbec tonight while I was checking for clarity and that new wine smell is almost enough to make me gag. Luckily It always disappears after awhile.

If this is Wine Kitz I would recommend leaving in primary the full 14 days. If you notice this kit doesn't have a secondary fermentation in a carboy, most of the time you rack at day 7 you still give the wine another week or 2 to finish secondary fermentation. So I think stabilizing at 7 days...

I thought the same thing when my wine is very young, 2-4 months the wine starts to balance out. I thought it smelled like my bungs but it really was just the post-biochemical reaction in the wine that makes a sort of "fart" smell. It doesn't come from the bung itself it's just the natural...

I did the Niagra Mist Blackberry Malbec a few months back. I added about 1.5 Kilograms of Cornsugar It think it was. It brought the SG to about 1.075 so I think around 10% abv. I have to say I was surprised It was drinkable right away, and tasted great. I will be trying another flavor very soon.

I opened a bottle of the Cabernet/Shiraz last weekend and had it with a pot roast and My brother loved how smooth it was and I have to admit that it's starting to taste much better. Its about 8-9 months now. The Cabernet Sauvignon I only bottled about 4 months ago, I was hoping to start drinking...

Sounds good. I plan on starting it this weekend maybe. I think I will let it sit for a couple month before I bottle, and then maybe 3 months of bottle aging before I start drinking them. I've never made Malbec, or Cheeky Monkey. The last 2 reds I made were the Kenridge Classic Cabernets and...

I plan on starting one sometime in the next week or two. Has anybody made one, or tried one someone else has made? What can I expect as far as aging time, and is there any advice offered? Thanks

I bottled a Kenridge Classic Cabernet/Shiraz in August and it took fully 3 months before the fruit flavors came out, and the newy/chemical taste of fermentation subsided. Now at 6 months its quite good. It is however very oaky, and maybe a little bitter becuase of all the oak. I also Bottled a...

He is still a couple weeks away from the degassing stage, if he just moved from primary last night he still has a week or more of fermenting. I just moved a Kenridge Classic Pinot Grigio from primary last night and it looks exactly like this.

I did a Grand Cru Merlot and it came with the Oak teabag, but not the sawdust. I really liked the flavor from the teabag it was the first time I really tasted Vanilla in Wine. I'm thinking of doing the the Malbec kit you just started, sometime in March. Let me know how you make out with it.

I have a NM Blackberry Malbec that I just added the sorbate, and f-pack yesterday. so far it tasted pretty good, and I think after a couple weeks of clearing and a few weeks in the bottles Im pretty excited to taste it. I added about 1.5Kgs of sugar to bring the sg from 1.055 to about 1.075, or...

I have found my wine smells like "farts" when It's in the carboy and even when I bottle it. It does go away around the 2-3 month mark depending on the quality of kit. I have done a few kits (but only one white) that is similar to the 10L Vintners reserve and when I follow the instructions and...

Orchard Breezin are wine coolers. They come in at around 7.0% abv and are sweetened with sugary fruit flavors. They are meant to be consumed cold, and will not really benefit from long term aging. Short answer is yes, they are like arbor mist. I have a Blackberry Malbec in seconday fermentation...

Pioneer girl this kit (Grand Cru Merlot) was the very first one I ever did. i bottled it back in June and after about 3 months the wine was very delicious. Because It was my first kit I drank it up pretty fast, but I left a few bottles with my dad and around Christmas I opened the last one he...

I never top up, although I would if I was carboy aging for more than 3 months. I usually bottle my Kit wine around week 6 and then bottle age from there. I get around 28 full bottles plus a glass or so, which goes right in the sink because I can't drink wine that young. I would never add water...

This is a great Idea. I am fairly new to making wine and there is so much selection out there. I don't have access to grapes(or the time, room, money,ect) to make make the wines I like so Kits work very well for me. Also I find them a lot of fun. I am always wondering what to make next, and...

You say it is muddy. Is this before, or after adding the clearing agents and letting it sit for a week or 2? I made a Kenridge Classic Cabernet/Shiraz and it was a very dark red, but held up to a lamp in a wineglass it was crystal clear. I also made a KRC Cabernet Sauvingnon and it was a lighter...

You should let the Island mist age for 30-60 days before you judge it to harshly. It is only going to be around 7% and it is more of a wine cooler than wine. you should focus on your next batch to get more of what you want. like CP fan said The makers of Island Mist have a few White Zin products...