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I'm going to stick with my earlier response. Good, not great. The acid is more pronounced now than when I first bottled it. I learned my lesson on limited edition whites: don't. I get just as good results from the regular kits. The only reason to buy an LE white is if you can't get the...

Pretty much all my reds have KT until about 2yrs of age. I no longer use the Sorbate if fermenting until dry and that seems to help a bit In Reducing the overall time before KT goes away. Never experienced KT with whites. Maybe it has something to do with the tannins? I've also noticed that...

According to his LinkedIn profile, he is no longer with WineExpert. Looks like he started his own business as a consultant to the industry. Adam

I notice the same thing with my kit reds, but it goes away after about 18 months or so. Adam Sent from my iPad using Wine Making

My previous WE Viognier kits came with chitosoan, not isenglass. Wondering if they changed fining agents. Adam

Do you add the Sorbate pack? I find that for my dry reds, leaving the Sorbate out makes for a better tasting wine. I noticed that the Sorbate gives my reds an off taste. Adam

Ok, for some reason this updated iPad app was only showing me a few of the responses. After imposter my reply, the other replies showed up. I see others have provided a more detailed explanation of the recent changes. Adam

I disagree with the previous responses. A few of the kit manufacturers have recently modified their kits and now say NOT to top off. If you are unsure, contact the manufacturer tech support. Adam

Oh yeah, I follow the directions for the most part. My only variation is extending the time between steps. Adam

you are having the same problem that I Am with my WE Chilean Sauvignon Blanc. I have never had clearing issues before. I talked to the folks at WE and they sent me more chitosoan. Didn't help. Looks like I may end up running this batch thru a filter.

I can't say what causes KT, but I notice a similar unpleasant taste/smell in my reds when I add the Sorbate. Takes about 18 months to go away. Listening to others, I stopped adding Sorbate and I don't notice that particular unpleasantness anymore. I think what I taste/smell without the...

I added the entire f PAC. Not sweet at all. Bottled in July. Tastes good, but I'm hoping aging will make it taste great. Adam

Why won't it dissipate? It does for my reds. I'm making the assumption that it is the Sorbate that makes my reds taste funny for the first year. I've since stopped adding Sorbate to my reds and they taste much better, much earlier. I haven't tasted the affected wine yet. For some reason, all...

I was working on a few kits simultaneously and accidentally added an additional Sorbate pack to my Orchard Breezin wine. Is it ruined? Or will it just need extra time for the Sorbate taste to dissipate?

I've tried Angel Blanco. Not bad, not great. I did two kits. One was made per instructions, the other I added additional sugar to boost the alcohol. For the first three months, I enjoyed the chappelized version over the standard. 6 months in and I find I like the standard one better. Both...

Looks to me like gas bubbles of some sort..can't quite tell looking at the photo on my phone. I get them all the time when I first rack into carboy.

I've tried a few of the higher end wine kits and have mixed results. Some is technique and environment, some is quality of ingredients. I've only made 11 kits (mostly whites) so I don't have enough experience to decide which is the cause of my not so successful kits. My lower end whites come...

I topped up my LE Malbec because I did a few months of bulk aging. I've never tried bulk aging without topping up and didn't want to experiment on a pricey kit. Just bottled it Monday and I have to say that it was tasting pretty nice. Can't wait to see what a year in bottle does for it. Adam

I bottled mine two weeks ago. I think for $89, you got a great deal. Since I was a pre-order, I paid a much higher price. Not sure it was worth it. I like it, but I don't love it. Only time will tell. Taste-wise, it is definitely on the Riesling side, but mostly dry. Adam

I'm doing this kit too. in my case, I went down to SG of .996 in 7 days. I'm going to follow the directions and rack into secondary tonight. What will be tricky is determining when to move to the next step. Instructions say to move on when SG is below 1.00, but I'm already there...