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Eclipse Napa Valley Stags Leap Merlot. My cellar has been nearly full so I haven't done a kit in lately.

Is the amount of headspace on these carboys alright? It looks to be quite a bit more than I see recommended.

Yeah, I can get it punched down / stirred daily but it wouldn't get pressed and racked when the ferment is done until I get home. It sounds like that would be a bad way to go. I think I can get my hands on some empty round 1 gallon ice cream buckets and I have some freezer space but probably...

Work has me traveling for two weeks and then home for two weeks. I've made a couple wine kits but I'm looking to make the step to grapes since I'm in Washington and have reasonable access to wonderful winecountry in the Yakima valley. I could use some help trying to figure out how to...

It's definitely an aroma for the most part. It could just be the taste of a young wine. I'll keep my eye out and ask around here to see if there is a winery or wine maker that can give me a sample of young wine. Not many people have answered the title question (for those that notice 'kit...

Thanks for the reply cocroach, It sounds like you are in the same boat as me. I want to keep building my cellar but if all the reds are going to have the same KT aroma I'll be switching to white kits and seeing if I can source some fresh juice. Although I hear about people saying going with...

Additionaly - If anyone with a little experience is around the Seattle area and feels like lending there nose and sharing a bottle I would really appreciate it! :b

I've got a number of kits in the pipeline now, CC Syrah, CC Cab-Merlot, CC Rosso Fortismo, and CC Riesling, and a bottle RJS Sauvignon Blanc and WE Luna Red. All the reds have all had a very similar distinct sweet smell during fermenation and during rackings. The Luna Red has been bottled a...

My cousin put four or five of these in her cellar and is please with them and recommends them. They aren't very fancy but they do a good job at holding a lot of bottles for a decent price.

The taste has a slight metallic tinge to it which from reading a bit more sounds like it can be a typical young kit wine thing. I pay closer attention to the aroma when I crack open a bottle in a few weeks and report my findings. I'll also have my wife help me out. She's better at describing...

Fermetation was vigourous and took about 10 days to get to 1.000 as predicted in the kit instruction. The smell persists in the primary fermenter after washing and it especially during fermentation it is the dominant smell. My wife noticed the smell as well and helped place it as green...

I've done two red wine kits and both have had sort of a chemical green apple smell to them while fermenting. This smell has persisted in the primary fermenter after I racked to a carboy and cleaned the bucket. After the first kit I think I got it to go away by soaking the primary bucket with...

I use Star San in my airlocks and it seems to work. How do these vented bungs work? Is there just a check valve in there that will let it off gas if the carboy is pressurized?

AKA the Vittles Vault: http://www.amazon.com/dp/B000QSMWRK/?tag=skimlinks_replacement-20 Some people use them for brewing beer. The only complaints I've seen is the threads of the lid and the nooks and crannies take a little more work to clean out than a bucket.

Thanks for the input. If the glass carboy was the true 23L version I think I'd go with that. Can anyone give me some input with regards to the larger Italian size and having to top off more? Right now I'm leaning towards getting the BB to try something different and then purchasing a...

I'm about to expand my beer brewing and cider making to wine making so I'm going to order a kit from George at www.finevinewines.com and I'm not sure which carboy option to get. I currently have a Mexican 6 gallon glass carboy (which should be real close to 23 L) and two three gallon glass...