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In thanks. Appreciate the opportunity

Mike, How many batches can you get through a vadai before it is done adding any value?

So what would be a sub for the grape packs? Raisins of some sort? George said teh PS comes out a bit light amd I am used to the inky purple ones I can find commercially.

Yeah, just went to see George today and they can only sell grape packs with certain kits. He is trying to get Mosti to change this. Hope he does. BTW, he thins the Most grape packs (which are not labeled) are Ruby Cabernet

Mike. Gonna pull the trigger on this today. (PS all juice plus Syrah grape pack) any updates?

Bottled today after bulk aging for 10 or so months. Not bad, but not great. Seems a little thin. All the tartness is gone and there is some nice vanilla from the oak spirals used, but the wine lacks body and big flavors I associate with Zinfandel. Any comments? I know I need to wait some, but...

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So,Gottasay I am a littledisappointedin the yield of this kit. I just racked and even with all the junk, it is less than 6 gallons according to my 6 gallon carboy. Anyone elseexperiencethis? I know a buddy of mine had the sameissuewith his cab franc bucket

I am planning to use oak spirals in secondary since I donthavea barrel

I did send it to Matteo. He reolied once, but not yet to my other emails

Mike, I have an email into Mosti, but what is the consequence of MLFing a wine that has been acid adjusted? EvenGeorge'sdescription says soemthign about ML culture as one of the ingredients you might want. Thx

Mike, appreciate it. This is the first all juiceI'vedone and Idid n;t get the tart taste in my other kits that wereconcentrate.

I got one of the Sonoma Edition Zin kits and it is currently in primary,sittingat roughly 1.000 so almost finished primary. Had a sample last night and it is pretty tart. Anyone else experiencing this? What's the fix?

My frozen kit (Mosti Sonoma Edition) came with nothing, just bucket full of frozen must, supposedly acid adjusted ahead of time and inoculated with yeast, but theinstructionssay to add ascorbic acid along with k-meta in one of the steps. My wine is really tart right now, so adding more acid...

So anybody get a kit? I got he Zin and it is close to fermented out. Really tart right now and the MM instructions say to add ascorbic acid. Is this necessary?

Got a question about step 5. I have the Zin kit. SG is down to about 1, so fermentation is fairly complete. Step 5 says to add K-meta, but also add Ascorbic acid. Is this necessary? Tasted the wine today and it is very tart Also, is anyone adding ML bacteria to their reds? Descriptions of Zin...

Took another reading today and it still showed 1.13+ using my wine thief and I know there is active fermentation (cap punched down twice already), so my initial reading was off. I put the hydro directly in the bucket and it is now reading 1.062 or so after fermenting for at least a day and a...

Either my Hydrometer is off, or my Zin is gonna be BIG!!. SG 1.13+ at 68.5F I'm hoping some of that was "fizz" propping up thehydrometer. If not this thing will be close to 18% ABV

I made the Viognier a couple years ago. Came out fine. Its not awesome, but very drinkable as more of a house wine. Thinking of making it again. Still have about 1/2 dozen bottles left