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Call the 1-800 number in the instructions. This kit should have dried skins and raisins in it. RJS will get you what you need don't start the kit until you have it.

If you are buying the glass then go ahead but unless the kit you are looking at is new leave the plastic parts at the garage sale. The plastic can have a minor scratch and carry bacteria that will ruin your batch. For the price of a decent kit it is more worth while to by new and then you know...

Synthetics are sealed upon inserting them. This allows them to remain sealed while left standing or laying down that is the choice of the brewer that uses them. The other side is I would not depend on these for long term storage. Long term to me is over 3 years. For ling term storage spring for...

The course was offered at the last Fermenters Guild of British Columbia conference. I thought this was too good of a opportunity to pass up so I paid my money and went to the conference and paid for the course. This will help me relate food and wine to my customers and for my own self as well...

I took a level 1 Sommelier course about two months ago I got the results today. I passed with 90% very pumped right now.:b:db

Getting the wine close to freezing for two weeks is ideal. But lowering the temperature will drop crystals. The thing is if the temperature drops lower the wine will drop crystals again. What you are suggesting will work if you can sustain the temperature for a couple weeks.

Try to avoid distilled water as the minerals and oxygen content are low. I know a lot of people use distilled but I was informed that even RO water ( which I use by the way in my U-Brew) with certain high concentrate kits can cause a kit to hang up due to the lack of minerals in it. I have...

Are these Sankey style centre style ball valve? I am unfamiliar with the term sixtals

You will need to build a counter-pressure valve to go to second keg. Build pressure to equal in empty keg as is being used in full keg. Bleed off a little before you begin and get rid of any Oxygen. put your out to your out and then have another valve for your in side with a Tee and a bleeder...

As Robie says this is not a wise plan. These are 100% concentrate and even lower quality. Their design is to add the F-pack for complexity and structure and flavoring. If you add more than 1/2 up front the whole structure will go out of balance. If you want to get more complexity get a low end...

Oak is always a choice. I have customers that want no oak others like more than what is in the kit some that only add a little. In most wine headache cases it is the Oak Tannins that are the culprits. Have one lady love Cabernet Sauvignon but she was getting a headache after 1/2 glass stopped...

I commend your efforts but are you truly topped up to where you should be? There is nothing wrong with using the wine in the way you describe. Here is a description of a properly topped off wine.When topped off correctly you will be right at the bottom of the neck of the carboy in the steepest...

I like to stay with the same varietal. Amerone is made from the same grapes as Valpocellia except these are picked then dried a bit in the sun to a partial risining happens then the grapes are made into wine. So Valpoicellia or a Valpolicellia Ripassia is where I would go to top up.

The longer you can expose the wine to the skins during the first 14 days the better the wine will be. Not exposing long enough is more of a problem than oxidation over the long term of the wine. When the skin kits first started coming online I used to pull my skin bags after 6 or 7 days. I also...

These will not be dry. The sweetness is needed though to balance these wines. These will be great sitting on the porch with a little ice and sipping away. I do not consider these wines for dining with. More of a easy drinking get to know you wine. Using half the f-pack in the end should bring...

I personally would go for a mellower type Chardonnay a Chambliss. The difference in the earth makes a huge difference to the texture of this wine. Kits generally do not get too buttery as they do not do malolacitc ferment at all. It is the malolactic ferment that gives the buttery texture by...

When degassing I always splash rack the wine first. I add my K-metta to the receiving carboy and then rack the wine. This helps prevent the dreaded volcano effect as you actually knock off a bit of the co2 while racking. I then start very slow try the wine if you will. When I have made my...

The conversion is done for you using the 10% solution above. 5ml = 1 campdon tab. This is the easiest way to deliver proper dosing of metabisulphite

I totally agree potassium is the better choice.

Here is a replacement for Campden. 500 grams metabisulfite 500 ml water. Use this mixture at a rate of 5ml = 1 campden tab no more worries about paticles etc.Use a syringe to measure the mixture. Very accurate.