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I think they are great!!! I usually do 3 or 4 in the fall and 1 or 2 in the spring. Just keep in mind, they are not kits per se. They are refrigerated pure juice with yeast added. They will start fermenting in the pail as they warm up. You usually have to supply your own oak chips although the...

Out of all the Red All Juice buckets, I thought that the Shiraz and Castel del Papa were the best. I also made an AJ Valpolicella, ripassa style, that was awesome using the leftover skins from a Meglioli Amarone.

I do at least 1 or 2 a year, this year will be a Carmenere. I see you live north of Albany, so you probably use the same distributor I do. Jim M

Why not just make the Green Apple Riesling kit? Jim M

Jim - Did you add any kind of sweetner?? The first batch I made made had a funky taste/smell from the included sweetner that I added. Next time around I added simple syrup - no bad taste/smell. Jim

I think they are awesome. I have a 2 yr Merlot that is great. Last year I did a Chardonnay and Zinfandel. This year a Barolo, Pinot Noir and a Pinot Grigio. I get these from a LHBS near Albany, NY. Great stuff!! Jim

Smurfee - Are you saying that it is bitter with wine yeast and OK with bread yeast??? If so, I guess I will try the bread yeast. Jim

Anything in particular Wade?

Racked the Moste Mondiale Fresco Chardonnay and Zinfandel today. Both taste awesome right now!! What are the boardmember's opinions of the fresco from chile? My LHBS is going to carry those this year. Thanks for your input. Jim

Can you find a bottle of Valpolicella Ripassa locally for a decent price?

This link appears to be dead, does anyone have a copy of the article?? Thanks - Jim

At that point, I sometimes take a large funnel and put 4 or 5 coffee filters in it. Spray with a little sulfite solution and pour in the rest of the wine from the carboy or pail. It removes enough sediment so that I get quite a bit more wine. I usually filter into a gallon or 1/2 gallon jug...

I agree with what DfwWino said, also keep in mind that iodophor requires direct contact with the solution - so don't use it in conjunction with the vinator and beer bottles. The vinator works so well at sanitizing wine bottles because it pumps the KMeta/NaMeta solution in and then allows it to...

Guitar - Did this last spring, don't know if I'll be able to restrain myself as much as Jackonrainy. Don't be fooled by the lack of bubbles, I see you followed the instructions and put the oak chips in the carboy before racking. The oak (and the racking itself) will cause a lot of CO2 to come...

Do you make this according to instructions or do add additional sugar or part of the F-Pack during fermentation? If according to instructions, how would you rate the sweetness? I'm getting ready to start one and don't want it too sweet. Thanks - Jim

Tank - Like you I have no idea if the extra money was worth it for last year's Sangiovese Toscano. I'm thinking of doing the Barolo or the Cab Sauv this year. Next year I will know if last years was worth it. Jim Edited by: Jim M

The pinot chardonnay is working nicely in secondary, the SG was down to 1.008 this morning. I am wondering what type of oak treatment to use on this - American, French, Hungarian?? Light, medium or heavy toast? I also have a Zinfandel Fresco in secondary. Thanks - Jim

This came with a bottle of concentrated grape guice (I'm thinking its a conditioner), however there is nothing in the extremely generic instructions that talk about when to add it. I'm thinking after siligel and liquigel, anyone have any other thoughts?? Thanks - Jim

Uavwmn - How was the Piesporter? Just pitched the yeast. Jim

Shiraz and Castel del Papa are my two favorite All Juice reds. Jim