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Hey all, I don't drink whites too often, but i like one every now and then. My question is, what would be the best white wine kit to make that will also benefit with some aging? I am hoping for something that can go up to 3-4 years. I assume a chardonnay, Riesling or sauvignon blanc...

I just picked up a pack of medium french spirals for my merlot that is clearing nicely. My question to those who have used these before......should you really use BOTH spirals for 6 gallons and for all 6 weeks? I love oak, but can that be too much? I know french is more subtle than...

Just wondering....how long can you age wine with using just the supplied sulfites in a kit? Or by just adding 1/4 tsp ONCE during 9 month bulk aging for 6 gallons? Reason i ask is because i started making wine over a year ago and i have been adding 1/4 tsp of kmeta every 3 or 4 months during...

If you had to make it..... Cru select California pinot noir or en primeur Australia pinot noir with skins? I know usually the skins are better, but is that true with the pinot noirs? Seems most kit makers leave them out. Anyone make one or the other?

So i am in the process of making some more kits....probably 5 or 6 or so. I have the cc showcase old vine zin and en primeur super tuscan ordered, but looking at another 3 or 4 to make while they age out. For the "cheaper kits" i was looking at the cru international line. I was looking at the...

Anyone see these yet? Has anyone made these in the past....if so, how are they? Really liking the french cabernet sauvignon. How do dried grape skins compare to the wet/jelly type? Here is the link: https://www.rjscraftwinemaking.com/rq-2017/ EDIT: sorry, just saw someone else posted about...

So i have a cru international merlot and a passport cab franc/cab sauv sitting for around 6 months. I just racked them and added a little kmeta. Also, put some in a bottle and shook it up and wow! the co2. I degassed with the whip on a drill for a good bit before the clearing stage and...

Just wondering what everyone has to say on this. I have read through older threads and it seems to be about 1 month before the bottle shock is over. However, my rjs grand cru international sauv blanc instructions say to wait 3-4 months once bottled. Isn't that longer than normal? I just...

I just received my cab franc/cab sauv passport kit and dipped right into the instructions. I found they differ somewhat from the rjs ones i am used to. Anyways, i came across a couple of questions i would like to ask before i start. I really don't want to mess this kit up. 1. It says to add...

So i have been reading about these and would like to prevent these from dropping out into the bottle. I also read about cold stabalizing. But, my question is, which kits usually through these? All kits....or just higher 16l/18l kits? I have a 12l with dried grap skins metlot (rjs cru...

Just wondering if it is any good. Is it cellar craft? I was looking into the 2016 passport cab franc/cab sauv, but didn't find many reviews on the passport line, in general. Thanks.

So i have a few kits under my belt and would like to get a big red going. I am thinking the cellar craft showcase is my ticket. My question is how many liters is the total kit? Are we talking 18l of juice plus a 2l grape pack? Or is it one of those 16l kits with the other 2l coming from the...

I have read that the bigger 16l and 18l kits compare to some $15-$30 commercial wines (with proper aging), but my question is....what price ranged commercial wine would you say a 10l or 12l kit produces? Are we talking $7-$9 range? Like, say a barefoot?

Sorry for all the questions, but i have one more. After i just stabalized my rjs international sauv blanc (adding the sulphite, sorbate, kieselsol and chitosan), i noticed really quickly (like 20 minutes) after degassing and allowing the carboy to sit, that there seemed to be sediment (or...

I just racked from secondary to a new carboy and degassed and mixed in everything to stabilize and what not. I have about a 750ml bottles worth of room beneath the bung. I want to top up with similar wine from the state store, but it is president's day tomorrow and state stores are closed in...

Any tips? I washed and siphoned with one step and then did the same thing with kmeta and then soaked them in kmeta overnight....but the inside still smells like the juice. This was after siphoning from primary to secondary. The bung also has the same smell and i can't get that out either. Any...

Hello. Does anyone know where i can buy a 10 gallon fermentor that has a lid with a grommet so i can put an airlock on. It seems everyone i come across has a lid without a grommet. Whoever uses a 10 gallon fermenter, what kind of lid do you have? How would the co2 escape with the lid...

I am about to start my wine kit for the first time (sauv blanc) and i have a question about the kmeta. I know you add some kmeta that the kit supplied, but my question is.....say i bulk age for an extra month or so past the date the manufacturer suggests is bottling time (just in case more...

I have been reading through a lot of threads about this line and it seems to be a good bang for the buck. I am just starting out and don't want to make a big red kit yet, but something i can drink within 6 or 8 months. I am also going to make either a sauv blanc or pinot grigio from the...

Hello all. I am just starting out and have a primary fermenter at 6.5gal. My question is, if i decide to make a wine kit with grape skins, will this size be enough? Or should i get a 7.9gal fermenter?