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I just bought an RJS limited edition Ontario Cab Franc kit. It was released last August. It’s only 8 liters but I plan on using new yeast and adding 2 FWK grape skin packs. Has anyone made this kit? I love Cabernet Franc but aside from MV, kits are few and far between.

Bottle shock is fun and it’s a David v Goliath story. Not positive on its accuracy but very fun.

The heavy bodied Washington Merlot was pretty good. I bought a lug of Merlot and made my own grape skin packs. Added one to the Merlot. Oaked with a Bordeaux blend, cubes. Turned out quite nice. I would definitely go with the heavy bodied, even with the Gamay.

Congrats. That is terrific. I love Petite Sirah but like mine a bit more tamed than most. Probably not as soft as you like it but I don’t like mine super tannic. Good job.

Read your findings. Interesting results. Currently, I have three wines bulk aging, a Dolcetto, a Petite Verdot and a Petite Sirah. I’m interested to see if I get a better/stronger aroma from these than from my earlier kits where I did clarify with K&C.

Looking forward to your findings. I have been letting my fuller-bodied reds clear without any agents on the theory the less I add the better. However, I have zero idea if it actually makes a difference. I assume I’m avoiding the possibility that some color and flavor might be stripped out but I...

I think blueberries have great potential for Cabernet-like reds. You can mix types, the wild blueberries are small with thick skins, as near to grapes as possible. You can also add oak. However, according to many, the answer probably is elderberry. Always wanted to try it but I hear horror...

I forgot why wine interested me but in the early 1990s I bought a few books. I loved reading about not just the wines but also the regions that produced them. My grandfather and his friends used to make wine and I helped out a few times. They since passed away and unfortunately his equipment...

It may not help this time but in the fall buy a lug or two of grapes. Sort out the good grapes and freeze them. Then, you can make your own grape skin packs for future use. I did that with a wine lovers Merlot and it made a noticeable difference in aroma, mouthfeel complexity. It wasn’t an...

Congratulations. I received a bronze for a 2021 FWK Tavola Merlot. I thought another entry was a better wine but it got nothing. Shows you how much I know. I did notice kits don’t seem to do well compared to grapes so I wasn’t expecting anything.

How did you make out Joe?

If I want light I’d go for the Tavola Pinot with one or no skin packs. But light for me may not be light for others. The more the merrier. I’m waiting/hoping for a FWK Malbec, Cabernet Franc and Dolcetto. Fingers crossed.

I read an interesting article in Wine Maker Magazine about fermentation temps for kits. It said the rationale for fermentation at a cooler temperature for whites and to get a more fruit forward red don’t apply for kits the way it might for grapes. I think it was because kits have already been...

I think you’re spot on. I suspect it will be 10% or less.

Thanks for the input. Appreciated. Contemplating a Cabernet Franc and Petite Sirah or Petite Verdot blend.

Are there particular blending combinations that you’ve found work well with reds? Say Merlots, Malbecs or Syrahs?

I wonder if 1118 gets a bad rap. Everyone is seeking to swap it out based on manufacturer descriptions of what other yeasts supposedly bring to the table. 1118 is considered neutral which to me means it lets the natural varietal flavor come out. It’s also a workhorse while fermenting under...

I’ve only been doing this for three years so take this for what it’s worth. I tend to take a minimalist view, whether kit, bucket or grapes. For kit or bucket I always add skins for reds. Some fermentation oak. A little ColorPro or opti red. Ferment. I have been skipping the clearing agents...

It is April 1st

I’ve done both and haven’t had a problem. I actually like using Saratoga Spring water because it’s very good and local.