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Is this about the S.I. New Zealand? I first thought I liked this 5 months old wine because I opened it after the sour 10 months old Barollo. I'm going really fast through my 29 bottles because it really is just great wine. Not just for a kit but if I would have bought it in the shop I would...

The sour taste should not be confused with K.T. Kittaste is beïng referred to as a sweet artificial taste (I call it a "bazooka joe gum" taste as it tastes exactly like that gum from my youth). I have now 300 bottles (started a year ago) and opened a 10 months old bottle last sunday. It was a...

I must say I notice the same. I really think the sour taste is caused by gas even if you think you degassed properly. It gets worse after it ages for a while. Open a bottle, poor a glass then shake the bottle and let it rest for a while. The sour taste will be a lot less (for me at least). I...

Hi Tink, I've been trough the whole degass frustration the past year. Drilled whip, vacuvin, brake bleeder, been there done that. The misery came to an end after buying a small electric vacuumpump for €99,- Hook it to the carboy, wait 15 minutes (shake if you will) and ready. Be carefull...

I wonder what the value of this list is for us kitwinemakers. It only shows you can apparently make a good wine with a kit as a starting point. But how many followed the instructions that came with the kit? How old are these wines? What was done to them to make them this great? In my view...

Don't know if they are available where you live but I use removable labels from 'Herma': Removed in a second.

I read nothing discouraging in your post. If the 16ltr kit tastes twice as good as the 7.5 ltr kits I'm all set. Just hate the idea of having to wait two years and keep buying commercial wine.

I made my first kitwine in april. It was a 7.5 ltr kit from DOC's. At first it had the infamous bubblegum taste was watery and really gassy. The bubblegum taste disappeared within weeks and to my suprise so did the gas. It is now a very simple but nice wine for everyday drinking. I've...

This is great, you should make this a monthly event :i

We're kind of in the same position. So far I've made the Kenridge Showcase Amarone and French cabernet Sauvignon. They are bottled but I didn't taste them yet. Currently bubbling is the WE selection Pinot Noir. My expectation is that the Showcase and Selection kits are very simular. I've...

Not quite. I first clean with Chemipro before sanitizing with kmeta. Chemipro/Starsan for cleaning Kmeta for sanitizing Now I switched from Chemipro to Starsan. When I started this hobby I thought Chemipro was about the same, but I can find very little on it. Btw, I never use a...

because I'm building a small kitchen in my winemakeing area my primairy buckets have been empty for a month. I just opend them both and saw mold had developed in both. Both had several spots on the bottem and around the spigot. Before I stored them I had cleaned them with Chemipro but used no...

Also signed up! Eclipse Napa Valley Stag's Leap District Merlot

I'm pretty sure Richmke didn't meant it that serious ;)

Room temperature was 16 degrees celcius (60.8 F) and must got up to 23C (73F). Last week I tasted a bottle of my first wine and the Bazooka Joe flavor was (allready) gone. This was a low end kit with 7 ltr juice. The second kit (a white bottled in may) is still pretty much undrinkable...

Great, thanks!

I'm in the process of placing a small kitchen in my winemaking area. Is it safe to use a stainless steel counter top, or will the metabisulfite slowly destroy the smooth surface?

The line feels slightly indented. It is also normal that there are air bubbles in the glass? Before putting wine in it again I will test it with water and put it under vacuum (outside ;))...

Sorry to get back to this but it is still bothering me. Glass carboys are abolutely impossible to get here so I imported one from the UK that cost me the equivalent of $65,- just to be able to degass under vacuum. Now I used it once and don't know if I can still trust it :po The line that is...

No basicly it would be used right after the degassing stage (clearing and some aging). carboys are hard to get here, but I can easily get 25 ltr glass demijohns. They leave 2 liter headspace which is a bit too much to top off...