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Talked with FVW they will be start shipping on the 28th. I added a 10 gal fermenter to my order. Looking forward in making this kit as it will be my first RJ Spangnols.

Anybody know when the Hang Ten is going to be shipped.

I have made the Renaissance Barlo it is not quite one year in the bottle and it is very good. Out of the four Renaissance kits I have made all of them are very good. The oldest is the Valpolicella and so far it is the one I like best. The Barlo and Rio Grande Rojo are within a month of each...

Seagrape I made the Renaissance Chainti last fall. The kit is a good Chianti at 14 months in bottle, but out of 4 Renaissance kits I have made sofar this is the one I am impressed with the least. The others I have made are the Valpolicella, Barolo, and Rio Grande Rojo which I like alot more...

I purchased a an old kit (code 08201040402) kit and it is currently fermenting along nicely with fresh yeast. My questions are about stage 3 in the instructions. 1. The instructions say nothing about degassing before adding the clarifier (isinglass)So should I degass? Will the clarifier work...

I started a gallondandelion wine in May of this year and it has not cleared yet. I have not added anything to help clear it. I am wondering what I should do. I was thinking about adding some super clear or possibly pectin enyzeme, or should I just wait some more. Note I have racked it of the...

I have a Renaissance Chianti that I have completed to step three. ( degassed added K-meta, silligel and liquidgel) Unfortunately I was called to go work and will be gone most likely for 3 weeks. My question is my wine going to be ok? The instructions say to transfer after 8-10 days.

I have made the VN Valpolicella it was bottled in June, So far I have been very happy with it. It can use a few more months of age, but since it was my 3rd kit I have been drinking it.

What is your recipe for the chockcherry wine? As it looks like it is going to be a good year for them in my location. I have not made this before but have had it and it is very good.

Has anybody used the Wyeast Chianti? I was thinking of using it in a Valpolicella kit? As a long time homebrewer and a new wine maker, I have not used a dry yeast in many years as the liquid yeast have given me better beer. I was wondering if this is the case with the liquid versus dry yeasts in...

I am looking a making another mid level kit in either of these two styles, any recommendations?

Thanks for the replies, I should be racking this weekend and will probably stir up and use the siphon.

I am making my first kit and the directions say to tranfer the sediment when doing the first racking. My question is when using a siphon you will not get the sediment, so do you stir and mix or not worry about getting all the sediment up.