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My Christmas present from my best bud arrived today! Anybody make this? Tips? Tricks?

I'm drawing a mental blank on this. My 3 gal carbon is already full. If I'm gonna add 2 bottles of brandy, in which container do I do this? All I have is 6 gal after this. That would leave too much head space. Do I mix it in a 6 gal, then rack to a 3 and then a 1 gallon?

I have a Choc Rasp Port kit coming. Since it always comes with Red Star yeast, and in my opinion, doesn't work as well as EC1118, can I use 1118 instead? It seems to really work good with the new BF port kit. I've learned thru life that most "factory settings" are generic and open to tweaks. Can...

Now I'll make this interesting. Choc Rasp port still stuck after attempted restart with more yeast and nutrient. Stuck at 1.026. Here's my question: I have a Black Forest kit staring at me from the box. I'm thinking of starting it, and when the fermentation gets going, slowly add the CRP to it...

Aug 27. Temp 80. SG 1.111. I stirred the bentonite in slowly, probably 4-5 minutes. You stir it straight into the juice, so you can't see if its clumping. I've been faster in the past, and it has clumped on me. Since I can't see through the juice, I just took my time and dreamed of the day...

My Choc Rasp Port appears stuck after 2nd dextrose infusion. Can I add 1/2 pact of yeast, or full pack?:d

I have this kit bulk ageing for last 3 months. I'm not knowledgeable enough yet on how much is too much oxygen exposure vs another racking. If I racked right now just to help it clear better, is this risking too much O exposure, or it that not enough to worry about for the benefit of another...

Crazy question: is the bucket this kit comes in to be used as primary fermenter? My first of this kind. Not sure what to do with bucket.

I've heard people say they might add some frozen, very ripe bananas to kits. What does this do?

I tried a good bottle of Barolo and did not care too much for it. My S African Shiraz kit blew it away, and that was other people's opinion also. I seem to like a fruit forward, heavy red. Heck, Rosemount Shiraz is very tasty for a $10 bottle! What would y'all recommend for me to try in this...

I'm about to start my /nd kit. The first one is really good. All kinds of compliments. I think it's kinda too sweet. Mg question- to keep alcohol up and not as sweet, is it as simple as only adding 2/3 of this sugar? I added mine in 3 segments last time.

I'm fermenting my CC S African Shiraz. It says it tàkes 10 days to get down to 1.000. Well after 5 days, here we are! Temp has been around 77, and I've stirred or swished the bucket( I like my grape pack to run loose, no sock). Do I leave it for 5 more days? I know the timeframe is just a...

Just ordered my 2 nd kit of this flavor. I bottled my first kit in July, and last month it tasted really good. I love the hint of cocoa and the alc level, along with the rest of the flavors. Worth a second try- especially on sale from George. I think I'll make one a year of this kit. My kinda taste.

Just sampled a bottle at 3 months in the bottle with a friend. Wow! I am very impressed! I could taste the note a chocolate. I like a touch of cocoa flavor. I just hope I can stay away from the other 29 while they age. Looks like this will be my next kit.

A friend suggested I try a Chilean Carmenere kit. Should I go with En Premier and 18 liters? Or Winery Series with 16 liters? I'm aging a Super Tuscan in the Winery Series. I hear way more talk about the Winery Series vs En Premier. I know more juice is better, but is quality better too? Thanks...

Anybody make this kit? I'm getting hooked on higher end kits with skins included. I understand this kit does not have skins , and is about 12-16 liters? Is it worth a try, or stay with Winery Series kits?

Looking for some advice on what to use to top up my Winery Series Super Tuscan. Thanks.

I started this on Sept 24. SG was 1.093, temp 77. 6 days! later SG is .997! Instructions say it should take about 20 days. I did it in 6? I squeezed grape pack and stirred yesterday. Should I wait a few days to let it settle down some before I rack to carboy? And then do I go ahead and degas...

I'm discovering I like the Italian reds. This kits sounds delicious. Do I understand correctly that this is a " milder" red? Can it be drunk sooner and more of an everyday wine? Thanks

I have a MM Masters Amarone kit. I just racked it from secondary. I only added sulfite, because I'm gonna let it sit for 2 months. Can I add choc shavings? And is this the best time to do it?