Recent content by rexmor

As I stated on another thread, I'm really glad to see this issue addressed. I had quit making kits over a year agosince the last time I was on this site the official posture seemed to be that "there is no such thing as kit taste". Since that "jolly rancher" taste and smell was clearly present to...

I haven't been on this site for quite some time as I was disappointed in the quality of the kits [I made six VR kits and one crushendo]and stopped making them. At the time I was last on, people were even denying that there was a "kit taste", and since I [and both my sons in law, who are both...

Well, I can tell you that at eight months age,my WEBarbaresco still wouldn't give you what you're looking for. I've had any number of $5 bottles from World Marketwhich weremore enjoyable to drink. I keep hoping for big improvement with aging, but that improvement process has a long way to go...

FWIW...you misspelled "Cabernet" on the label.

It was my third kit, and has now been aging for about seven months. It has a lighter body than I expected, and doesn't really taste like a Barbaresco to me, but will probably be a pretty good house wine. I don't hold out hopes for anything extraordinary.

Hey, Dean, I cracked open my Crushendo Super Tuscan to try it out for "kit taste", and it was not noticeable. Also, even though it's only six months old, it's pretty damn good already. Thanks for the advice. If Beach Dragon ever comes back on, I'd still like to find out where he found that...

Can't help you with this one, but I've done the Luna Bianca, and it was too sweet for me. It's really an off dry white which I didn't pick up on from the description.

I'm doing the Red Zinfandel. Thanks for the quick response, I pretty much thought that this would be the case, but didn't want to screw it up.

The instructions don't say anything about adding sulfite, however, they do say to "prepare and add yeast according to the instructions on packet". The yeast packet tells how to prepare yeast, and then says to "add to previously sulfited must". ????/

Thanks, Dean. My next batch is one of the MM All Juice products, so if the theory that this is a phenomenon arising from the concentrating process is true, I shouldn't have a problem. Also, I think I'll add some oak cubes to the carboys I have bulk aging. Fortunately, I split all the kits I...

Beachdragon, I don't know where you found that information, but it would answer every question I had, and why others here haven't noticed it. Apparently, I'm one of the"lucky" ones who is sensitive to it. [I'm also "lucky" enough to be color blind, I wonder if there's any connection? LOL]. That...

Masta, I'm nottrying to implythat WE doesn'tmake a product that a lot of people enjoy. I'm trying to determine whether the odd taste I [and apparently others] have detected in young WE redsis something which will age out. As I stated above, it's common to all the WE reds I've made, and...

The Sin Zin is dangerously delicious, and I have been able to buy it at Costco [here in San Diego] for around $16. Actually, I buy a high percentage of my wine at Costco. They are ahumongous retailer, so their prices are impossible to beat, and they have discriminating buyers, so you can always...

No, I've only made WE kits so far. And, I should state that the KT is only in the red wines. I've made two white kits so far without experiencing this. In fact, I've found that the Estate Pinot Gris even at six monthsis an excellent wine challenging commercial wines selling in the $20 range...

Masta, if I'm interpreting the TV quote right, he's saying that what I would characterize as "kit wine" taste is really just drinking the kitwines too young? I've made four Selection and one Crushendo WE kits, all now between six and seven months old. They all have a strange taste which is hard...