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Thanks guys for the responses. I appreciate it. I'm feeling mighty lucky to have 2 of these kits as I heard so many good things.

Does anyone know what this is? Do I need to add if my SG is already at 0.990?

Did you add any extra nutrients when you used on the Eclipse kit?

I completely agree. I have not used sorbate on my kits for 2 years now. I also skip clearing agents, as I bulk age for at least a year. This makes a better wine! I also add tannins thru the process. I make a lot of kits and enjoy the end product with these changes.

Mine did the same thing at a room temperature around 68. Nice and mellow with awesome aroma! It was down to SG 0.990 in 7 days.

Also need to note that I skip sorbate and clearing agents.

I started my kit Jan 2014 and made two tweaks. First was 1 cup American light toast chips in the primary. Kit only had 60g. French cubes which I used in secondary for 3 months. Racked and tasted every 3-4 months. All tasting notes include "good oak and tannin". Noted bitterness at 8 months and...

I started mine a few weeks ago. Tried to keep fermentation temperature around 60 F. It was the best smelling fermentation I've ever done. Very aromatic.

What would you call the ph of the posted image?

I would love to become an official spokesperson

I use these and love them: http://morewinemaking.com/products/premium-breathable-silicone-carboy-hood.html

I've done the MM Renaissance twice. It tastes good early, however goes thru a funky stage only to turn into a nice wine after 12-14 months. Nice honey and spice flavors.

How did this kit turn out? I'm thinking of buying one.

I think you have a hole in your carboy similar to the hole in my wine glass. My wine keeps disappearing too.

I like using these: http://morewinemaking.com/products/premium-breathable-silicone-carboy-hood.html .

Not to burst any bubble, but to fulfill your request you should aim for Christmas 2015. Your best bet for Christmas 2014 would be a chocolate/raspberry port. But hurry.

Okay, did few bench trials with a commercial Cab. Interesting taste, seem to make the tannins really pop in the mouth. The next experiment is to sweeten with a little white chocolate port. Needless to say I'm feeling good after a few trials. I love this hobby!

Has anyone tried this? I'm making a "port" style wine and yes I understand what true ports are. I like the flavor of the whiskey and thought I would use it instead of brandy. Any thoughts?

How much oxyclean per gallon of water?

What is the shelf life for frozen must? I see buckets for sale that were harvested over two years ago and wonder if the quality has decreased.