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Would I you 1 tablespoon each time I add or 1/2 each dose

I’m thinking: -make 5gal instead of 6 -16oz blueberry f-pac in primary -1tbsp tannin in primary

I’ve been really lucky at Costco lately, today I scored this in store for $63.99cdn, rarely find it in store. Online it is $89.99 regular $105.99. 2 kits, 7L concentrate in each, plus corks and labels

Picked up a double kit of cellar masters cab sauv from Costco $80cdn delivered. These are 5.5L kits so was thinking of these tweaks for the first one. -make it to around 5gal or when I like the gravity reading -1 tbsp wine tannin in primary -switch to rc212 yeast -add 1 cup Zante currents to...

my last kit was an rjs grand cru Malbec 10L kit, added a tbsp of tannin and 1.5 cups of zante currents and I doubled up on the oak tea packs that come with it. It tastes great but wasn’t too impressed with the colour, when I do this kit again I will try making it to 5 gal instead of 6

Thanks for the replies, I just want to be clear that I was not eager to ditch these and have added them to the kits I have completed and started, I was asking because I have read on other threads about people deleting some additives and just wanted to get the common consensus on what most of you...

I have a question about additives that come with these kits. I have been reading about some of these additives creating off flavours with the finished product and the fact that some may not be necessary. So my question is which additives do you use and which do you delete? Also if you delete one...

So I have a rjs grand cru Malbec kit aging, added a 1 lb black berry fpac and a tablespoon of tannin. I decided to buy the exact same kit to try with Zante currants, so I put it together yesterday, added 1.5 cups of Zante currants and 1 tablespoon of tannin. I also decided to switch my yeast to...

Yes, made a blackberry fpac up the way you do. I also added 1 tbsp of tannin

Cool, I ask because I just started a grand cru Malbec kit this weekend and figured it would be ok to 6 gal and came up with a 1.082 sg so I made some simple syrup and brought it up to 1.92. I’m just hoping I don’t lose too much body by using too much water

Hey joe, did you make this kit to 6 gal? If so how did you keep the sg that high? Are you using simple syrup?

I did half a grapefruit but I feel like I may have got some of the rind in there. As for the degassing, I second guessed myself with some talk lately about over doing it when degassing. Final abv was 12%

I’m still very new to this so any input or criticism is completely welcome

Continued

Update: bottled my Pinot Grigio yesterday 2 issues, 1 i did not degas it quite enough and 2 I added a bit too much grapefruit zest. Still very drinkable just not as subtle as I would like. I started my second kit and have cataloged the whole process To get feedback from you guys. I decided to...

I appreciate both of your opinions and thank you for the replies, if it were for me I’d use the oak but if it were for me then I’d buy a Malbec kit. This one is for my dad and I think he would like it more fruit forward like Joe suggested. Once again thanks for the replies I’ll be starting the...

1 more question if you don’t mind joe, I’ve looked at all of your picture tutorials on here and if I view the pics in order it looks like your measuring sg before you add your fpacs, is this the way you do this or are you measuring after the fpac is added?

Yes Joe I’m almost done reading all 112 pages of this thread so I see and really like the way you make your fpacs, will do this exactly. But just for clarification when you say no oak do you mean no oak? Or no oak in the primary? also thank you both for your replies

So I will be starting my first kit of red this weekend it’s a cru international Pinot noir kit, getting a really good deal on this kit so I’m going for it. Now it’s a 12L kit with grape skins so I’m gonna make the full 6 gallons. I plan on adding 1 tbsp of tannin to the primary and was thinking...

Hi guys I’m almost half way through reading this thread and just want to thank joe for starting it and sharing his wisdom but also everybody else who has contributed. So I am a total newb to wine making and am reading to absorb as much as I can. I have not read much in regards to when the...