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Can anyone post a photo or text of the winners? PDF

At which stages can/should you add wood based tannin powder? (Primary, bulk aging, bottling)

The staff said their agglomerated corks last for 1 year. Has anyone had issues cellaring their bottles longer?

I left a batch of italian primitivo on the skins for almost a month and used RC-212 yeast. It's 4 months old and been in the bottle for 1 month. It tastes 'purple/grapey', full bodied, medium+ oak and has a sour twang on the finish. Not awful, but present. Questions: Is this flavour...

Hi, With the 2015 harvest going on, when do the kit makers refresh their available kits? I'm new to kits and noticed from a list of 2015 winners that many of the 2014 kits entered are no longer available for those interested: 2015WineCompResults05.20.15.pdf

Do all off dry white kits utilize fpacks or do some just naturally finish above 1.00fg?

1.096 -> 1.008 on a Riesling. Does this yeast usually leave residual sugar?

Attached is a photo. An Aunt brought this over buy couldn't remember the store name or kit maker. Any ideas ?

Hi, I'm just wondering if anyone has tried this kit out? I couldn't track down a single review anywhere (too new maybe?) Thanks! p.s. is this the place/way to ask these type of questions on this fourm?

Hello, I've done a couple kits now. The first said to rack to secondary after 1 week and the other in 2 weeks. Why not give the yeast (and skins and oak chips) a month in primary? Would autolysis really kick in within 1 month? I don't think it would with such a small 5-6 gal...

Hello, can anyone venture a guess as to how many ounces of oak chips are usually included in the bigger red kits? (barolo, amarone, california cab) I can't find it listed anywhere in the PDF directions online Thanks!