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So far, I have been experimenting with varieties of dry yeasts and have great results. I've been a fan of Red Star Premier Rouge. But... I want to up my yeast game. Do you have a preferred yeast? Feel free to break it down by varietal if that's your style. There are a ton of good beer yeasts...

There's an old forums post about crushed grape packs but all of the options are unavailable or no longer in service. Does anyone know where to find them?

I'm hoping Santa will finally bring me that Portuguese Floor Corker that I've been asking for for the past few years. What about you?

We've all got kits that we can't get enough of. And I want to hear them. I've tweaked a few cheap kits and I've loved them. I've done a mid level malbec with dried grape skins and it's pretty good. I've got a Super Tuscan bulk aging. Now.. What should I make next? I got a nice bonus at work...

My kit wines are tasting pretty incredible this point. Especially for costing a few dollars per bottle. But they just smell so... Alcoholic? They just have a generally off putting smell. Will this ever improve? My kits are all young and I don't mind waiting. Do more expensive kits have better...

Anyone have a good clone/recipe of any of the dessert wine kits that usually release about now? I was thinking I could get a cheap kit and modify it to have something close but I don't know where to start.

I have a wine that I accidentally added campdeb tablets too, too early. The SG got down to 1.010 before fermentation stopped. I've racked it and splashed it a few times and it's been 4 weeks now. And after making a few yeast starters, it's still not moving. It's a cheap kit wine but one that...

Is there a decent winemakers software out there? Something for logging and making notes, etc? All of the normal things that you write down on a weekly/monthly basis. I keep losing my notebooks... Literally on my 3rd one this year and I can't remember any of my wine's abv.. I'll be honest though...

How do you make the most of your expensive kits? I've just purchased an RJS En Primeur Super Tuscan. Most expensive kit I've ever done. Normally, I add currants, tannin, extra oak, and swap the yeast on cheap ($60) kits. But how should I do this one? I've been pretty nervous about it and put...