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I just bottled some Petite Pearl, Foch and Marquette wines. I started Petite Pearl in September of 2020, Foch and Marquette in September of 2021. Added sugar to taste before bottling and mixed it really well with a whip in my drill. I did not add anything to prevent re-fermentation because of...

I'm about to start this Riesling Ice Wine kit and it was missing instructions so wondering if it might be missing anything else (like sugar packet for chaptalizing). It had the usual pack of bentonite, yeast, sorbet/sulphite and clearing agents, plus an F-Pack but nothing else. Anyone have...

Thanks to help from this forum, I was able to make a very nice rhubarb wine--I made it full strength meaning no water added. Lots of rhubarb flavor, back sweetended slightly and an ABV around 13%. It got me wondering if a Rhubarb Dessert wine might be nice to try. My Dessert wines from kits...

Just got this kit on sale (I'm sure they're clearing out inventory), and wondered if anyone here has done this kit. The only thing that surprised me was that it didn't come with grape skins since most high-end kits I've gotten come with them. Should I tweak it any or just stick with the...

The 2nd wine I ever made was an Australian Cab Sauvignon from RJS. It was their high end En Primueur series. For the longest time, even after a year, I thought it had kit taste (of course how would I know since this was only my second wine?). Then over winter it did get a few wine diamonds in...

I'm seeking your advice for fixing this wine. I started Sept. 1, 2021 from fresh grapes. pH 3.23 and used Red Star Premier Classique yeast. Had some early smells so used Fermaid which seemed to work. Pressed and racked on schedule. End of October the H2S smell had returned. Tried splash...

This is my first wine from frozen grape must--cabernet sauvignon grapes . I think I need to increase the acid (started with pH over 4.0 and now after adding all of my tartaric acid, have lowered my 2 batches to 3.65 and 3.81. I've read that I should target under 3.7 at least and maybe more. I've...

Wanted to report on the FW Frutta Blackberry that you can see by the tag we bottled just shy of 2 months after pitching the yeast. We added the sweetener pack as instructed, then later added about 1/4 -1/3 of the second sweetener pack which raised the SG to 1.005. It was just the right amount...

Saw this idea online using food cans. Started collecting, then discovered that most cans today have a bottom that I couldn't figure out how to remove. So, quite by accident I noticed that these 375ml bottles fit nicely in a pint size paint can. Craig's List find + scrap lumber + hot glue gun...

My wife and I just picked grapes today (Marquette and Foch), and I've added K-Meta for overnight. Forgot to buy the yeast they recommend so here is what I have in stock: I'm new to this so I'm guessing I pitch the yeast tomorrow and maybe make a yeast starter? I should have been better...

This is my 1st go at country wines so thought I'd seek help here. Starting SG was 1.045 after extracting enough juice through a metal strainer. I took a tip from @cmason1957 and used FermCalc JS calculator to determine the amount of simple syrup I should add to get an SG of 1.085. It called for...

I'm just starting a peach wine, and following guidance from this forum cameo with a plan/recipe. I've raised the SG to 1.085 and have a 3 gallon bach of peach mush and simple syrup. The smell of fresh peaches is hard to beat! The pH is 3.76 and the acid level is between .2 and .3% as best I can...

I have a Petite Pearl from grapes started on 9-15-20. It's my first from fresh grapes. The pH has held steady around 3.21. Two, 1/2 gal jugs I hold extra in pH reads 3.13/3.15. Basically, this wine has tasted tart from the start. I tried a malolactic fermentation, but don't believe it...

Hi all. I just purchased my first batch of 375 ml bottles and wondered about your ideas for storing these. Boxes? Filing cabinets? or simply miniature wine racks? I don't need anything fancy since they'll be in an unfinished basement, but would be interested in hearing about or seeing...

Just bottled an RJS Primeur Chili Rosé. Haven't been a fan of the oftentimes sweeter Rosé wines. But I thought I can ferment this one dry so worth a try. I needed the carboy so had to bottle at the earliest day 42 expecting to bottle age for at least 8 weeks. However, it tasted very fruity...

Forgive me if this has been posted before, but I found this article by Tim Vandergrift very interesting. There apparently is a lot more that goes into making a kit than I thought! How Wine Kits Are Made? by Tim Vandergrift | The Wine Cellar, Kitchener

I'm looking for your thoughts on using rhubarb (an F-Pac) in other wine kits. I have a Zinfandel Blush kit that I've added raspberry F-Pacs to in the past with success (also read that Pinot Noir's can have notes of rhubarb and might be a good match), but wondered about rhubarb. Are there...

This popped up on local Craig's List and am interested in your thoughts whether I should pursue it. I have only done fresh grapes once so far but would like to do more in the future. My first batch from fresh grapes I had to hand squeeze so I know I lost a lot of good juice. Mainly interested...

Does anyone have pictures of their carboys with gallon markings that you've marked on the sides? Thought this would be helpful if someone's already done this.

I have a Petite Pearl wine from grapes started 9/15/20 (pH started at 3.11). I ran it through a malolactic fermentation starting 9/29/20. Taste is still tart today although it has gotten slightly better over time. Latest pH reading is 3.18. I have a couple extra jugs that just measured 3.36...