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The instructions don't say anything about adding sulfite, however, they do say to "prepare and add yeast according to the instructions on packet". The yeast packet tells how to prepare yeast, and then says to "add to previously sulfited must". ????/

I started a WE Chateau Du Roi kit ten days ago, and was unexpectedly called out of town, so I wasn't able to transfer the wine from primary to secondary until today [10 days]. Is this a potential problem?

IT appears that a fair amount of these kit juices are sourced from Italy. With the strong tradtition of home winemaking there, are these kits sold there?

I was considering an all juice product, and was looking at the Amarone, which is listed as 0 on the sweetness code. I thought Amarone usually had more residual sugar than that, and was a little surprised. Then I noticed that the LaBodega Port is also listed as 0 sweetness, and this would REALLY...

I didn't find this information on the product description page. How much juice do the Renaissance kits contain? They are all more expensive than the all juice products, yet seem to contain some concentrate. Do they have morejuice than the top end WE kits?

I'm going to a Holiday gathering tonight where it's BYOB. I'm taking some of the WE Oregon Pinot Gris along with some King Estate Oregon Pinot Gris which I bought at my local wine store for $16. Darned if I don't think the WE is better, and it's only six months old. We'll see what my friends...

I have 30 bottles of well made [if I do say so] Wine Expert Luna Bianca which I would be happy to give away to anyone who wants to pick it up [I live in Northern San Diego County, California], or pay the shipping. I ordered this wine after checking the wine profile in George's catalogue which...

I've just bottled a batch of the Oregon Pinot Gris....it's4 months old and already tastes pretty good....in fact, it tastes so good that I'd like to take some to a family reunion in three weeks so that people who have expressed interest in my new hobby will have a chance to try some. However, I...

And I'm still taking it on faith that they're going to be good! However, I'm going to ease off now until I get back from Italy in early October when I'll be able to sample the first kit which was a VR. Hopefully, that will convince me of the quality and I can continue with somewhat slower...

Time to rack my crushendo into secondary.First "hint" of a problem was when the little mesh screen for the end of the suction hose wouldn't fit, and split when I was trying to force it on. So, I thought I'd just run the hose into the "Chinese Hat" filter, but discovered for the first time that...

...at least I found it amusing.... Today I racked one kit for bulk aging, and racked another for secondary, and for the first time my wife was present for my "cleaning/sanitizing" procedures. After I finished, she said "for a guy who hates doing dishes as much as you, you certainly picked a...

My first kit has finished the period for clarification and is ready for bottling. However, I've decided to bulk age so I won't be tempted to try it before it's ready. My question now is whether I should rack it off into another carboy before bulk aging, or if I can leave it in the same one?

Started my fourth kit yesterday, and got too cocky. Thought I remembered all the steps, but forgot the step about sprinkling the bentonite in slowly while stirring. I dumped in the package, and only after stirring for several minutes and still having clumps did I go back and read the directions...

How do you ID your multiple carboys? I hate to use tape because of the difficulty of removing the residue.

I meant to ask this question in my last night's message on bottles....Increasingly I'm seeing screw caps on quality wines, especially from New Zealand, Australia and a few American wineries like Bonny Doon. It seems to make a lot of sense to me since most of the wines we're making will not be...

OK, maybe this topic is misplaced, but I couldn't find anything elsewhere on bottles. How manyof you recycle bottles versus buying new ones? If you recycle, how the H. do you get the labels off? I've not done extensive experimentation, but the couple of bottles I've soaked overnight did not want...

So, I started my third kit [Italian Barbaresco....smells divine!], and got my boss [spouse] to help me. She was standing by with directions to double check my memory. When we got to the part to test SG after mixing the must and water, she asked if I was sure this was necessary. I asked why she...

Since this seems to be a group of people who like creating their own products, I'm wondering if any of you has discovered the pleasure of roasting his own coffee? I've been doing it for two years, after reading an article in Newsweek about the practice which gave referrals for places to find...

I understand that everyone here seems to believe that you can produce the equivalent of a $20-30 bottle of wine with the kits. Believe me I'm hoping they do, but I keep getting back to one question: HOW THE HECK CAN THEY DO IT? Here's the source of my skepticism: Commercial winery picks...

I've just racked my first kit for secondary fermentation, and was checking the instructions. I didn't see anything about keeping the temperature in a certain range like you need for primary. Am I missing something? Second, if not, what is the recommended maximum temp for secondary. It's the time...