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The "sulfite" packet in the RJ Spagnols is 4.8 grams - which by my calculations is somewhere a little above 8/10 of a teaspoon (please correct me if I'm wrong). This is larger than 1/4 teaspoon (or less) recommended if you want to bulk age. Is this because that dosage is required for the...

I have just started an RJS Orchard Breezin' Peach Chardonnay, and I'd like to bulk age it for just three months so it can be ready by mid to late summer. I'm deviating slightly from the instructions - I've added the liquid extraction of four very ripe, frozen bananas that were thawed, peeled...

I discovered that my primary fermentation bucket is only 6.5 gallons large - this is what I get for not ordering my kit through George! The RJS Winery Series Amarone has not only a grape pack, which looks to be about 1/4 gallon or more, but it also has a pack of raisins which I found under the...

I'm staying up here in London, Ontario for the holidays (yes, up north, I think going the wrong way for the holidays). I visited some wine making stores and I saw something I'd never seen in the states - a smooth-walled 6 gallon Italian carboy. I was excited and thought I'd found some older...

My very first kit (!) - an RJS Cellar Classic Shiraz - gave me 29.5 750ml bottles and 3 375ml bottles. The sulfite taste was strong, and it seemed a little thin. After airing it out a couple hours, it tasted better and the body improved. I was wondering if the body improves after aging?

I'm thinking of starting a Vinifera Noble Valpolicella. From what I've seen and read, the Vinifera Noble kits sound like they have more body than other low-end kits, but I'd like to round it out with bananas in the primary. I've seen a lot of discussions about bananas adding body, but not much...