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The orange-cap-stir-and-vacuum method is highly effective; perhaps too much so when you're just getting started. What I like to do is start with vacuum-only, and then as the amount of C02 reduces I start rocking the carboy at the same time. It helps to have a little airspace. I find the...

So basically it's a reconstituted mid-grade concentrate with no skins. Hmmm... think I will stick with the Winery and En Primeur brands. Thank you all for the feedback, Don

Thought I'd bump this thread, since I had the same question. What interests me about Premier Cru is that it comes in a pail with 23 litres of juice. Does this put it above the RJS Winery and En Primeur brands, which are both very good, or does it have more to do with ease of preparation? Don

Given the choices I'd say CC Red Mountain. My first batch is currently bulk aging, but a quick taste after clearing was surprisingly complex and mature-tasting compared to any other premium red kits I've tasted at that stage. Counting the days to bottle this one. The Winery Cab is good, but...

I guess the negative pressure serves a purpose; to draw in trace amounts of oxygen through the oak and thus enhance the wine's maturity. Obviously this is not possible with a carboy, which probably explains why the kit manufacturers don't recommend air space... too much risk for not enough...

They were large barrels... approx 10x the typical wine kit volume, ie: 200-300 litres. Dan, I'm guessing that vacuum is unique to barrel aging(?). Never noticed a vacuum when using glass carboys, except when there's sulfite solution in an empty one.

Hi all, During a recent Niagara wine tour I was surprised to learn that the commercial wineries leave a lot of air space in the oak barrels while aging red wine. The barrels are maybe 3/4 full of wine, in contrast to kit winemaking where topping-up is practically a religion. Even the...

Thanks Steve. In that case my choice is easy :) Don

Thanks for the post, PurpleToes. My Kenridge Founders Amarone is really opening up @ 15 months, and becoming one of my favourite big reds along with CC Rosso Fortissimo. Sorry to hear it's being discontinued. Can anyone comment on how the Showcase 16L kits compare to the Founders series?

Thanks Mike, that's what I was hoping to hear. Will give it more time. Don

Hi all, Does anyone have experience with the En Primeur Argentine Malbec? Specifically, I am wondering how long it takes to start showing some maturity. Mine is still quite harsh and lacking in bouquet after 12 months of aging (8mo bulk + 4mo bottle). Even decanting doesn't help. It...

To my nose and taste buds most of the premium reds are very close to their peak after 12-18 months. The bigger ones (ie: Amarone, Rosso) seem to develop up to the 2-year mark. But that's about it. Beyond 2 or 3 years I would be concerned about deterioration, depending on the storage...

I was turned onto this wine early in my winemaking career, but made the mistake of drinking it too soon. You're better off drinking 4-week wine kits for the first 8-10 months while your Rosso ages. (The cheaper kits mature quickly and can be enjoyed for what they are.) Then enjoy the Rosso...

Actually I left most of the hanger intact, forming it slightly with a heat gun. One trick is to make sure it's balanced... a lopsided wand tends to shake out of control. Another trick is avoiding messy kickback when pulling it out of the carboy. Purple spatter up the wall is not uncommon...

For my last few batches I have shaken, not stirred, the carboy to degass the wine. It works surprisingly well. Simply tip the carboy on edge, get a firm grip on the neck and body, and gently rock it back and forth several times over a two-day period. I like to finish with my foodsaver...

Follow up: I chickened out and decided to follow instructions, flavour packet and all. Sweetness was not excessive for a port, in fact I was surprised at how well it masks the harshness of the young wine. Quite drinkable immediately after clearing, it should be very nice after 8-12 months.

Good tips, Brant, thank you. I'm sure any imbalance in that flavouring could be disastrous :)

I just started a batch of KenRidge Hazelnut Chocolate Port, and like the OP I'm a bit concerned that the flavour packet might be too much. Traditional Port is the only sweet wine I enjoy, and in general I am not a fan of added artificial flavours. The kit says omitting the flavour packet will...

All great ideas. I actually ended up with 7 carboys, five of them generously provided free of charge by my going-out-of-business wine guy. That, plus 100 or so bottles on the rack, means never drinking young wine. A large portion of my inventory is now one year old, despite my wife and I...

So after a year of making kit wines at home (and a friendly prompt from TxBrew), I thought I'd share some newbie wisdom in the hope that it will shorten the learning curve for other newbies. 1. Don't waste your money on a premium 6- or 8-week kit if you're going to drink it right away...