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Hi everyone, I have an RJS Winery Series Supertuscan (which I've heard is amazing). I stabilized and cleared. According to the instructions, you're supposed to wait 2 weeks, then bottle. I've actually waited about 8 weeks, mainly because of laziness. I've never kept a kit on lees for that...

Hi all, I've made 2 beer kits before, both of the Brewhouse ones. They both came with the dextrose included in the kit. This Festa Brew Double Oatmeal Stout kit I bought doesn't have the included dextrose, and the instructions say to add 1 - 1.5 cups of it, depending on my tastes. The...

Hi all, I racked this kit about 10 days ago from the primary to the secondary, and it is just about ready to start the clearing process. I just realized, though, that I forgot to add the enzyme pack after I racked to secondary. So I'm wondering what plan of action I should take. Should I...

Hi all, For starters, I've made about 15 wine kits so far, and am very familiar with that process. I'm just about to start my first beer kit (A Brewhouse (Spagnols) Honey Blonde Ale). The owner of my LHBS says to use Sparkle Brite to sterilize my equipment when making beer instead of Kmeta...

Hi all, I just found a kit that my neighbour gave me that is expired now, and has been for a year. The kit itself said that it expired in March of 2010. Can I keep the kieselsol, chitosan, Kmeta, Sorbate, and bentonite? The yeast packet said it expired in Jan of 2011, so that's out. How...

Hi all, I've sweetened by pee and it's been about 4 days and I haven't seen any action in there. It says to wait 2 weeks after sweetening before bottling in the recipe...but I have a lot of headspace in my carboy. A lot. Anyway, would it be okay to bottle this after 5-7 days if I haven't...

Hi all, I've never made any RJS kits before, but I'm interested in trying a few out. I usually make Cellar Craft and Vineco...with a few Winexpert in there. Anyway, I'm looking for recommendations in the highest 2 lines in the hierarchy (as I understand): the En Primeur and Winery Series...

Hi there, It's my first batch of SP. Just wondering how low this ferments? I am currently in the secondary, and have followed the directions to a tee (including whipping it and adding all of the necessary nutrients/energizers). Starting gravity was 1.069, I used a Vineco Limited Mourvedre...

So my LHBS still has this one from last year's limiteds. Has anyone made this kit? I realize that it would only be 1 year old at best...but any comments? At 1 year after the production date, would it be okay to purchase and make this kit, or would I be running into "spoilage" territory?

I've been doing some searching on this forum to see which one people prefer for clearing SP, but I haven't been able to find anything on which people prefer. I know that in the recipe on Lon's website it says to use Sparkolloid, but I'm a lazy, lazy man. I really don't want to heat and mix...

I'm a fairly experienced kit winemaker (about 15 or so under my belt), but this seems like a beginner question, so here goes: I just made up the kit today, as per the directions. The temp is 24 C, the must is exactly up to the same line that I've been using for my other 15 kits, but my...

Hi, I've never made it before, but will definitely be starting a batch the next time I have a slurry available...hopefully within a month. I have 3 questions about making the SP: 1. It says in the ingredient list that you need 3 bottles of the lemon juice. In the directions, in the...