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I haven't tweaked any of my kits and follow instructions to the T. Can I still get a good wine if I let it age 2 years? My first kit is reaching 2 years and I will taste my first bottle soon, but not sure what to expect. I don't bulk age as I live in a small apartment and only have on carboy...

I'm on the second day of fermentation and it seems it has been pretty aggressive. Some of the juice went up through the airlock and I assume some of the solution (star san) got sucked back down into the wine. It wasn't a whole lot (a tablespoon maybe), but can this be an issue?

I only make premium kits (RJS EP, WE Eclipse and CC Showcase) but would like to know if the addition of more oak could be beneficial or I run the risk of over-oaking. Furthermore, if I add more oak than the kit already brings, should I cubes or spirals. what are the benefits of each? Thanks!

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Hi, I'm making the WE Eclipse Lodi Ranch Cabernet, but then read some people aren't really impressed with it. I follow instructions to the T since I have no space to bulk age, so I just bottle after 6 weeks as indicated. I want to improve this kit as it's expensive and want to make sure I'm...

I started the Eclipse Pinot Noir after reading good reviews. The kit brought no skins, which was surprising to me. Does anyone know if it's always been this way or has the kit changed? Also, it seems WE has gotten lazy and has consolidated their instruction in 2 buckets: with skins and without...

I've heard of the mystical kit wine taste, but only recently started making wine and opened my first bottle from my first batch. It was a WE Vintners Reserve (mid-tier kit) and aged about 6 months. The wine wasn't bad, it's definitely drinkable (specially after decanting for a while), but it...

Hi, I have a mid-tier kit RJS Malbec Grand Cru 10L 4 Week-Kit and wanted to know how much Tannin Riche or Tannin Riche extra to add to secondary. This is POST-FERMENTATION, so there are finishing tannins, not fermentation tannins. I've never used this but according to my calculations, to hit...

Hi, I've read some confusing information. This is from online instructions for wine making from fresh juice buckets: "To kill the wild yeast found in grape juice, add 1 campden tablet per gallon or ¼ tsp. of metabisulphite to 6 gallons of juice. Allow the juice to sit for six to twelve hours...

How do you make your wine the best it can be? I just started this hobbie and follow kit instructions to the T. I don't have space for bulk aging, so I bottle as soon as the instructions say to (usually about 6 weeks from pitching yeast to bottling). Does anyone add extra tanning, oak, raisins...

What happens if you drop a few drops of star san in the wine or it gets sucked in through airlock when moving buckets/carboys around? What about residual star san? after I sanitize I give everything a quick rinse. Is that ok?

I just realized I forgot to add the extra 1/4 tsp of sulphites to a batch I intend to age for two years (high end kit). I have already bottled. Am I screwed? Can I get away with waiting two years or am I essentially screwed?

I usually drink reds, but would like your opinion on the BEST white kit you've ever done. I know this is going to vary depending on the varietals you personally like, but your favorite kit is all I need. Thanks!

I see people age their wines 2-3 years at most. Anyone ever age it 5 or 7 years?

I've seen some people rave about the CC Showcase (even calling it the best case they've ever done) Anyone ever done the both RJS En Primeur and CC Showcase and compared? Not sure which one to make

Hi, I'll be aging my kits in a wine fridge (yes, I went crazy and bought a 300+ bottle wine fridge. And yes, my wife hates me now). Our place gets HOT in the summer and I can't keep my wines at 80+ degrees for months on end. The point is, I'll be aging at 55F. That is cooler than most of you...

Hi, I see mostly everyone bulk ages, but unfortunately I can't do that. I live in a small apartment and only have space for a conical fermenter. Basically, I can only do on batch at a time. And I bottle once the instructions say so. That also means I have to add all the chemicals to clear...

Hi, I live in a small apartment and only have space one fermenter, so I'm using a conical FastFerment which saves space instead of the bucket/carboy combo. I can't bulk age either as I can only do one kit at a time, so I bottle when the instructions say so. My concern is, that the FastFerment...

Hi, I'm new to this hobby. I'd like to tweak my low level kits to make them better (WE Vintners Reserves or RJS Grand Cru). I'd like to keep it simple. 1. When and how much tannin (liquid or smoke?) should I add for a 6 gallon batch? 2. Should I add extra oak? It already brings oak...

Hi, I degassed my wine twice using a drill bit for about 15 mins straight on one day and about 10 mins the next. I even switched the direction many times. Still could see bubbles coming out. Is it impossible to get all the bubbles out without a vacuum? I mean, it still cleared perfectly, but...