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Lots of people posting comments on how excellent of a service LP provided to them... It feels like I am offending people by saying that I received an open eclipse box? Furthermore what do you mean by "excellent service"? You paid for a kit and you received what you paid for. Should I claim I...

I ordered 3 kits. All had the shipping box from LD carlson. None were shrink wrapped. Only one was open. I don't know if it was manually open or if the glue didn't hold. I will take a look after work. They are tough to open so it might be visible if someone pulled it open.

BTW I took the juice bag out of the box to check for markings... I found some sort of stamp on the bag. I also found the wine labels at the bottom of the box so there were under the juice bag. So good news is I think I got everything but I am not fond at the idea of receiving an open box and...

Thanks for the offer but my kit is the Zinfandel

Fast shipment: Item # Description Qty Free blk-T Free Black Label Peeler T-Shirt 1 3106 Eclipse Lodi Old Vines Zinfandel Kit 1 3110 Eclipse German Mosel Valley Gewurztraminer Wine Kit 1 3231 Selection Luna Bianca 16L Wine Kit 1 Date/Time Activity Location 1/26/2016 - Tuesday...

I received a kit today from LP. When I open the shipping box, inside was the eclipse box kit that I ordered but the eclipse box was open already. Labels are missing. Now I would like to verify if I even have the right juice. I didn't take the bag out of the box yet. Is there a stamp or marking...

We shall start a WineMakingTalk Hall of Fame and add the original post to it

I sure hope the Eclipse series are better than Yellow Tail which only cost $7 a bottle.

That is true. I moved out from France more than 10 yrs ago and the chip technology was already. Actually it was already there for as long as I can remember it growing up.

No, should I have added some? I was thinking about adding it at the second raking roughly a week later along with sorbate... kind of mapping the kit wine schedule that I am used to.

Thanks everyone with the suggestions last week end when I was stuck. I transferred into a jug on Thursday evening - 4 days after the second yeast pitch. During these 4 days, I mixed the wine twice a day very well. Below are some pictures of the wine in fermentation when I would mix it and one...

I was born and raised in Monteux France which is 10 miles from Chateauneuf du Pape. Lived there 24 years and moved to Buffalo NY 10 years ago. I still go there in vacation to visit friends and family every 18 months.

Winexpert world vineyards cab sauv Aus w skins and shiraz zin. I pitched the yeast 6 or 7 months ago. Did the 5-20-40-90 Tim Vandergrift schedule. Open a bottle of each last week. I liked them. My wife loved them.

Chateauneuf du pape... cool, that's where I grew up. Well, 30 min drive.

I make both wine and beer and it is interesting how people have very different views on these. I do feel people people look down on home winemakers but on the other hand tell someone you make your own beer and they look at you like a hero... Everyone agree that a home brew (beer) is much better...

Yes that is the problem with solids recipes (well in this case on day 1 it was mostly solids: shredded pumpkin), the SG cannot be measured. All I know is the water + sugar that I added corresponds to 1.114 (2lbs of sugar in 0.8 gal). Hard for me to quantify how much the pumpkin brings once it...

Reading the yeast description and original recipe notes that I am following, I was under the impression that the cote des blancs would have stopped much earlier than the EC1118 fearing that the latter one would go dry all the way... I guess I have to wait and see.

No signs of fermentation after 24 hours so I pitched the EC-1118 and it is very active now but I am disappointed. I wanted residual sugar and final SG under 14%. Now it might be 18% alcohol which is not appealing and dry. I can back sweeten sure but the alcohol bite at 18% might never go away...

No signs of fermentation after 24 hours so I pitched the EC-1118 and it is very active now but I am disappointed. I wanted residual sugar and final SG under 14%. Now it might be 18% alcohol which is not appealing and dry. I can back sweeten sure but the alcohol bite at 18% might never go away...

It's quite thick - kind of like a slurpee. I moved it in the kitchen so I can mix it few times a day. I removed the cover/airlock and just have a towel over it. To be continued...