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I am interested in making a good quality Pinot Noir. Any recommendations on the best wine kit?

Just ordered Vintners Raspberry Fruit Base Juice 1 gallon. It makes 5-gallons of Raspberry Wine. I was wondering if I want to back sweeten it, is it better to use Wine Conditioner before bottling or should I keep some of the Juice base and add that after fermentation is complete? I don't have...

I have completed three high quality white wine kits. Pinot Grigio, Chardonnay, and most recently Sauvignon Blanc. All three used lalvin EC-1118 and the SB also used K1-V1116. All of the fermentations were completed within 5-7 days in very warm temps at or above 75 and smelled great. But when the...

I just started a new high end RJS Cabernet kit. After secondary fermentation and degassing you are supposed to add Metabisulfate and Potassium Sorbate. Since it is a dry wine, can I leave out the Potassium Sorbate?

Just started a high-end Cabernet Sauvignon RJS kit and transferred the wine from the Primary fermenter to the secondary fermenter carboy tonight (day 7). It says to begin fining and clearing in about seven days (day 14) once the sp. grav reaches 0.996 or less. I am leaving on day 14 for a week...

Just purchased a new Selection Sauvignon Blanc. After opening the juice bag, the juice in the bottom corners of the bag seemed more concentrated and had a brown color. Seemed like sedimentation but surprised me and I hadn't seen that before. It came with two yeast packets EC-1118 and K1-v1116...

I am making a Selection dry wine kit (white wine) and have racked the wine from the primary fermenter. After 7 days in the secondary carboy the fermentation is complete and my sp. grav. is .992. I am supposed to wait three more days before degassing, stabilizing and clearing, with the wine...

I enjoy Chablis wine and was wondering if leaving the oak chips out of a French Chardonnay wine kit would produce a similar Chablis taste? There doesn't seem to be a good Chablis kit available.

Just purchased Island Mist Raspberry Dragon Fruit Shiraz and read about boosting it with 1lb. of Corn sugar and 1L of concentrated white grape juice. Anyone have any experience with that?