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I just popped and poured this tonight. It was made in 2018 with Lalvin Barolo BRL97 yeast, yeast nutrient, and with extra oaking. The nose is nondescript. The color is fairly deep. It is pleasantly dry, with mildly gripping tannins. The mouthfeel is okay. Alcohol is substantial, but not...

I decided to go by the book this time. I even used both supplied yeast packs. Other than skipping the sorbate, I was a fundamentalist. (Although I'm partial to reds, when I try the red kits, I find I never get the big, tannic, dry, old world taste I want. I use the grape skins in and out of...

I have just started a kit that, according to the date sticker, is 26 months old. It is an En Primeur Trio Red. I bought it and kept procrastinating. I bought new yeast, and will follow the directions pretty closely, except for some extra bult aging, and maybe some extra oaking. I'll try to...

I just started a new Nebbiolo kit. I'm substituting a Lalvin Barolo BRL97 yeast, hopefully to heighten the authenticity of this wine. I'm using Go-Ferm & 2 doses of Fermaid as per directions from More Wine. The kit actually comes with 5 packs (!) of oak. I'll use the first three in the...

Well, yesterday I bottled the wine from my first Winexpert Bergamais kit. The main tweak was that I went with Vinter's Harvest CR51 wine yeast, and added yeast nutrients. The only other thing I did was to whip it twice at 5 minutes, instead of twice at 2 minutes, per kit directions. (I really...

I just made a Winexpert Bergais wine kit. I substituted CR51 yeast for what was supplied, and used Goferm and Fermaid. I have a subjective impression that the resulting wine is "hot", higher in alcohol than I would like. 1. Is it possible that by using the Go-Ferm and Fermaid that it...

I'm making a Spagnols Rosso Grande Eccelente kit. Spagnols describes it as "full-bodied" and "medium-oak". I thought it could probably get away with extra oak. If I remember right, the kit came with 3 bags of oak chips (along with skins, etc.). These all went in during fermentation. I...

I'm making a Spagnols Rosso Grande Eccelente kit. Spagnols describes it as "full-bodied" and "medium-oak". I thought it could probably get away with extra oak. If I remember right, the kit came with 3 bags of oak chips (along with skins, etc.). These all went in during fermentation. I...