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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.

I wanted to make a blueberry or blackberry wine. I have made blueberry in the past with good success but made it in a claret style. I want to make a batch that is slightly off dry by back sweetening, which I’ve never done as I usually make Merlot, Malbec etc. I know sorbate and kmeta are used...

I am thinking of doing a Syrah frozen must bucket from California. I want to emphasize the fruit and go light on the oak. Any thoughts on the type of oak cubes to use? French? American? Light toast etc.

Does anyone know where I can get a Dolcetto must bucket (frozen). It needs to be shipped to the east coast. I know a few places that sell juice buckets but I really want the must bucket rather than just the juice. Thanks

I am contemplating doing a Corot Noir or Noiret from Walkers. I was wondering if anyone had done that, your experience with Walkers and any observations or advice such as: Ph and acid range Oak adjuncts? Yeast choice Any tweaks Thanks

I started wine making last September. I have done a few kits and some country wines. The results have ranged from ok to good. I want to experiment with adding skins to a kit wine. I may buy some Merlot grapes for this. Should the skins be treated with metabisulfate prior to going in the primary...