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Do you find that the WE Selection series kits (Cabs / Shiraz / ect) lack oak flavor like your store bought wines... if you oak as per their directions? We put our Cab Sav against a $20 bottle from the store and you could instantly tell the lack of oak. Let me say though that our wine was...

My Cab Franc kit started at 1.093 and stopped at 1.000 during secondary and its been there for 5 days... Should I be concerned or should I proceed to step 3? (Fermentation room is 72 degrees)

Has anyone registered their kit wine with the federal government so they could sell it?

I have the following in Secondary right now... should I bulk age them all or just one or two? Cab Franc ? Cab Sav ? LE South African Shiraz ?

Sooo... I was just browsing the federal regulations on Wineries ect... and I was thinking.... Why would anyone want to go through all that?!?!?... It just sounds like such a brutal process....

Making a kit wine to me seems like its "their" recipe and so you wouldn't be able to enter it into a competition...? When is it "yours" for competition purposes? Is blending 2 kits enough? or does it need to be something completely new from scratch? I'm just curious.

Greetings. My name is Brian, my fiance is Stacy. We recently relocated from Cleveland Oh to Harrisburg PA. Having no friends and lots of time on our hands we decided to make some wine. Back home we were friends with the owners of a wine bar and we liked to frequent the wineries (Which there are...

How bad is toping off with water? We just started and it didn't seem appropriate to go out and spend another $30+ on some wine to pour into our Italian Sangiovase. Do you need to top off with the same wine that you are making? IE: Italian Sangiovase? or would you just add a Merlot to that...