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I wouldn't know what points to rate the kit wine to compare to store bought. Even that doesn't tell the story. I've had 91 and 92 point rated 2008California cab's from completely different cellars that are priced $30 or more apart. You are paying for so much more than just good juice in a...

Yes, that is their process. I did not follow it. I dissolved in hot water, created a slurry and deposited it into roughly 1/2 gallon of water- then added the juice, topped up with water- added the oak, skins- took an sg reading then added the yeast.

I started this great looking kit Sunday afternoon while tending to my veal stock. Doing two things at once, I accidentally added the Bentonite to 4 gallons of water :slp I knew there was something very wrong when I went to dump the juice bag into the 23 liter capacity primary- it wasn't going...

I start my Super Tuscan Kit this week-end. I've been cruising these posts for several months and you have all convinced me to buy this kit. Bottled a CC Maritage last night and freed-up a carboy. I've been collecting and cleaning bottles like a mad-man. I'm already thinking about buying a...

I've been cooking longer than making wine- I'm not very creative but read a lot and try to improvise. One thing I've learned- don't add raw wine to a finishing dish- too alcholic. Always create a reduction first and add it to your pasta sauace.- or start with the wine, reduce and create...

A month or two ago I unintentionally hyjacked another post regarding degassing. Let me do this the correct way... The first week of March, I started the primary fermentation for my CC California Reserve Meritage Blanc. I have followed the proper order of racking, fining, SO2 etc. but all at...

I just received a response as follows: Dear Ted, Thank you for your request. Unfortunately, 3 cases is not something that we do. Minimum order is 1 pallet and this vary between 84 to 125 cases of 12 bottles. Also the bottle you have selected is a private mould assigned to a specific...

I'll follow up with my German speaking friends, once I make some. My brother may be able to help. As always; this forum never fails to come up with an answer. Thanks! !

The protection to that region of wine certainly makes sense. Thanks for your help

I was in Germany many years ago and had a terrific wine in a squaty shaped bottle. I am now attempting to make my own Kabinett and want to bottle it in the same type of bottle called a BOCKSBEUTEL. Has anyone every heard of this bottle and know where I can find them? By the way- thanks...

djrock- I think it's only a problem when you start giving names to the yeasts!

Thanks. I started a CC kit in March- bulk aging now. Just received an RJS kit last week. I'm so hooked it ain't funny. (I think my golf buddies are tired of hearing about my wine ). A coulpe of folks have already helped me with degassing questions, temp and fermentation etc. Great community.

Hello- I joined a month or two ago- this is my first post. Just want to say "Hi" to all and tell you, I'm so freak'n excited I get home from work and check my carboy's like their my pet's. Great fun.

I like the artwork too

I have another quick question regarding degassing and oxidation- but first- I want to apologize to RJB for hijacking his original post- sorry and thanks for the question- Why don't we create an oxidation problem if we degass aggressivly? The instructions with the CC kit indicate to "stir...

Thank You for the degass info. I was feeling pretty comfortable about the fermentation because the specifications on the yeast (EC1118 I think) said it was active to 50 F. What you suggested makes sense. Yep- I've added all the pre-packaged additives. I will take the wine temp up and degas...

I'm on my first kit also a CCraft- a White Bordeaux blend. When I hit SG of 1.00 in the primary- I racked and started the second fermentation. My cellar temp was 60 degrees F for the entire process and the SG never made it below 1.00- I racked and fined last night- drove the CO2 out with...