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Yes, there was a hint of pineapple flavor, but I didn't use a lot to backsweeten.

It probably will by cloudy or slightly hazy... I added some Pineapple juice to some wine to backsweeten and couldn't get the haze out until I added some Pectic Enzyme and brought the temperature up a bit. After doing that, it cleared up after setting for a few months more.

I haven't been able to find a Super Tuscan at any of my local wine retailers for $20 a bottle.... but maybe I need to look harder!

I have a hard time topping up with a $40+ bottle of wine... if I could find a Super Tuscan at a more reasonable price then I could go that route. Plenty of good wines in the $15-$20 range that should blend well. :ib

Thanks for the thoughts! I was thinking about using a Sangiovese, but also have some nice Cab's that I could use that I think might blend well. I think I'll only need one bottle as I'll be adding some oak as well for bulk aging, and that should bring up the headspace to an acceptable level...

I'll be racking to bulk aging this next week and will need to top up as I've got a little bit of headspace. Any recommendations on something to top off this Super Tuscan with? I don't really have any "reasonable priced" super tuscan's that I've been able to find locally.

Perfect - thanks for all replies. :h I'll save the cubes for bulk aging.

Getting ready to start this kit over the holiday and was thinking about saving the oak cubes (not the powders that go in the primary) for bulk aging instead of putting them in the secondary. Not sure if I'd be losing something by not having them in the secondary, but figuring that they are doing...

Thanks for the tip! Will do. :h

Just ordered a Bravdo Super Tuscan from HomeBrewSupply today using the CYBERMONDAY 10% off code... Should have some room to start this one in Mid December. Will be following this thread closely. :h

The instructions on the WE Cab Sauv. that I'm doing right now lists to stir sediment back into suspension and not to rack... so some of their red kits also have it listed to stir and not rack... maybe a difference between the Eclipe and Vintners Reserve.

Not really my style of wine either, but it seems like an easy recipe that the wife would like, and I had open fermenting space. :h

I started two gallon's of this last week, and just racked it into 1 gal carboy's... looking forward to seeing this progress.

Yup, looks like HBS is doing the MAP trick. Price is substantially reduced when added to the cart. Pre-ordered the Grenache Cabernet today. :db