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Just finished my second kit... It's awful. Both were RJS Grand Cru kits - (Merlot and Pinot Noir) Both were 4 week kits. Both finished with a "funk" (rotten egg / puke) No blame on RJS - just trying to figure out where I went wrong. Admittedly, I skipped the sorbate/sulfite step, but in...

I'm currently working on my second attempt at kit wine. I mistakenly bought a 6.5 gal carboy and had too much headspace on my first kit. I didn't use sorbate or sulphite because I'm trying to avoid any additives. So, though I didn't see a whole lot of bubbles coming through the air, I...

I just completed my first kit and it contained a bag of oak chips which I used. I can barely discern any oak flavor. I've noticed a very strong oak taste in many $8 - 12 bottles. I also understand that oak is used to cover off-flavors. Since there are few ingredient labeling...

Having a problem with my wine having some butyric acid. I say butyric acid because it has that "baby vomit" odor that is attributed to butyric acid - though I'm no expert. Previously it was with Welch's, now with a kit. As I understand, some bacteria could be causing this. I do sanitize...

I made a couple of small batches where I shot for an ABV of 13.5 using the chart that came with my hydrometer - about 1.105 starting SG They ended at .994 which resulted in 14.5% ABV according to some online calculators and the wine tasted very strong So I'm thinking that the chart is based on...

I'm currently making my second batch of "Welch's" Wine. Way better this time, thanks to the help on this board. I switched out Montrachet for K1-V1116 and added nutrients and so far no H2S odor! But one thing I noticed in common was that they are both REALLY speedy. This went from...

I'm just starting out so thought I'd take a few practice runs with store-bought (Welch's) concentrate. - my first batch is brewing. My purpose in doing this is to get away from additives altogether - sulfites or anything else for that mater. I anticipate getting past Welch's eventually...