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Mike, it looks great and the stock is building. It feels really good when you stand back and look at it, doesn't it?

Very nice, Mike! I bottled mine about 2 months ago and I, too, was pleased with the results. It is one year old now but still very "green." I plan to try a bottle in six months. Your labels, as usual, are great.

I made this kit last year and it is great! You have something to look forward to. I bulk aged mine for eight months and it was worth the wait. Enjoy!

Welcome to the forum! Congratulations on completing the fermentation of your first wine!

Welcome to the forum. It is, as you can see, a great place to get help. Enjoy!

Welcome to the forum. I know you will enjoy it.

Welcome to the forum! Enjoy the fun.

Not a pretty sight, I bet.

You cannot go wrong with the VN kits from Mosti. The price is great!

I have not made this kit. However, I made the VN Barolo last year and it is great and it was only a 10L kit. I have read many comments on this board regarding the Renaissance kits and all have been positive. You are right, the price is great.

Wade, great answer and thanks for the information. I love this forum, I learn something everyday!

By the way, MM calls this kit "Outback Shiraz." The juice comes from America. I have MM's Amarone and the juice comes from Italy. Why doesn't this juice come from Australia? Maybe they were thinking "outback" of someone's house in America.

I think the volcano issue can be mitigated by not racking until your SG is closer to 1.000. I also think that by letting it stay in the primary longer, the longer the yeast has to work on that grape pack.

Hello cindyjo. I have the same limited edition sitting on deck right now. I have done grape packs and raisins in two ways, I have let them free float and I have used a painter's bag. I believe I prefer a painter's bag. It just simplifies the process and I can't tell the difference in the wine...

Happy Birthday! I'll drink a glass of wine in your honor.

Last summer, for my wine club, I did a vertical tasting of Beaulieu Vineyard Private Reserve using the 1998, 2000, 2002, 2004, and 2006 vintages. It was an interesting tasting for several reasons. We all noted the similarities in the wines and the improvements that came to the wines through...

Doesn't Mosti give a hint to stir daily in secondary with this kit until fermentation stops? It is not so much for fermentation but for oak extraction.

I think that this gauge is a vented gauge and it should register "0" no matter what altitude.

Yes, it needed some air. It is still rough but I think that it is going to be wonderful.

+1 I do this untill the wine reaches about SG 1.04 and then I lock it down.