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Has anyone purchased this kit, and if so, what are you thoughts on it? I know it's to soon to comment on the taste, but what are your thoughts on the kit and contents?

Question guys and gals. I plan on making 2 double of batches of this wine. Each kit makes 3 gallons, so I'll be doubling each to make 2 - 6 gallon batches. My question is should I double all the additives and clearing agents for each 6 gallon batch? Each kit comes with 2 EC1118 yeast packs, so...

Just curious, what's the longest time you aged your wine in a carboy? Personally, I try to bottle after about a year. I use silicone, vented bungs for aging too, so I don't have to worry about my airlocks going dry.

Next week I'll be starting a batch of apple wine made from fresh pressed juice using this recipe. This is my 1st attempt at apple wine, and I'm looking for some input. Should I hit it with a clearing agent, or let it clear on it's own? I'm also kicking around the idea of adding some raisin to...

Thoughts on silicone vented(breathable) bungs???? I don't see any downside to using these. I'm making the switch.

I have a 6 gallon batch of wine that's been bulk aging for 10 months. I dosed it every 3 months with a 1/4 teaspoon of kmeta. The last time being on 8-4-18. The plan is to bottle it tomorrow. Should I dose it with another 1/4 of kmeta tomorrow or just bottle as is? I plan on letting it age at...

Just got a email from Label Peelers stating winexpert is doing away with its Selection International kits with skins. That sucks! Selection International Amarone and Brunello are 2 of my fave kits. [emoji34][emoji34][emoji31][emoji31][emoji26][emoji26][emoji24][emoji24]

Does anyone close to Nothern Delaware need used wine bottles? I have a good source for bottles and I'm getting way more then I can use.

Thoughts on a adding raisin to the primary in higher end kits with skins? Yes or no? Will it make a noticeable difference?

Just found out Winexpert discontinued this kit. That sucks!! This kit has been in my yearly rotation for years. On a happier note. My newest addition the cellar.

Racked a island mist kit out of the fermenter today. The SG was .996 so fermentation was nearly done. Noticed it had a heavy cap of foam in fermenter. Now that it's in the secondary it's continuing to foam and overflowing the air lock. Any ideas what's going on? This is a 1st for me. For now I...

I'm curious as to the number of bottle people keep on hand in their cellars? Personally I try to keep around a 1,000 bottles at all times. At any given time I usually have about 800 reds, 100 whites and 100 blushes.

FYI for anyone looking to purchase Super-Kleer. Super-Kleer has been bought out and now sells under the name Fermfast Dualfine Clearing Aid. Same exact stuff, just a new name and label.

Just got a email from Label Peelers that this kit shipped. Can't wait to get it fermenting. All indications are this should be a good one.

Has anyone ever tried or currently use a Ferrari Automatic Bottle Filler to fill their wine bottles? If so what are your thoughts? I currently use a bottling wand but I'm thinking about giving one a try.

Does anybody know of a good recipe for making apple wine from fresh cider? I want to try making a 6 gallon batch now that cider is fresh and plentiful. I was thinking about using Dangerous Dave's dragon blood recipe and substituting cider instead of the fruit. Any thoughts?

I am in the process of making a version of Dave's Dragon Blood with Mango, peach, pineapple, strawberry, apple and grapes. I am looking for a creative name for the label. Thoughts, ideas? btw, it appears that the end product is going be the color of the mangos and peaches. Perhaps a name...

What liquid do you use to fill your air locks? I currently use my sulfite cleaning solution but I'm thinking about switching to vodka for long term aging. Thoughts, comments?

I just cleared and re racked a WE Eclipse Zinfandel kit. Rather then bottle it right away per the instructions I want to bulk age it for about 6 months in a plastic(BetterBottle) carboy. During the last racking I added a 1/4 tsp. of metabisulphite powder per the instructions. Is there anything...

Thoughts on sealing primary fermenter during fermentation? Do I need to seal and use a air lock? The last few batches I made I just set the lid on my bucket and covered with a clean towel. The lid has a hole for the air lock which I left open but covered.