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WinExpert told me that since it was purchased in America it was not their problem :m LD Carlson their distributor would handle it.

Anyone recommend an on-line company that won't send me an old kit?

That was the recommendation from LD Carlson but it did little. I figured it my break up like honey. I even took out a small amount to see if a microwave might help but it didn't completely re-liquefy it all. Still had crystals in it. They want me to return it to the store for a new one...

I bought an Island Mist kit and the f-pack was solidified. I'm angry that I bought an old kit. Would some please teach me how to read the code on the label? 39133 6123 0308 I do not understand why they don't use an expiration date like everyone else. They won't send me a new f-pack so now...

Reds come with yeast added, whites do not.

I I'm sorry, I meant to. 12 days.

I've never had this problem before. I'm hoping maybe one of you might have a suggestion. I recently purchased a 6 gallon pail of Moscato Italiano from Musto. I picked it up the day it arrived and it was still cold but fermentation had started. Int. gravity was 1.085. I added 5 tsp yeast...

I know I jumping in late. If you are interested, Anthony Road Winery in the Finger Lakes has a Federweisser Festival every September. It is AWESOME! Polka bands, brats and all sorts of German food along with plenty of Federweisser to drink. I highly recommend it.

My buddy and I picked up our pails of Toro Chilean juice Saturday. I wasn't very happy, after I got my juice started I went to clean my pail and I found a small smudge of grease on the inside of my pail :mad:. I'm going to let it continue and will monitor it carefully.

I'm not sure how far their distribution is but Woodchuck is an amazing commercial hard cider. They are out of Vermont and have been making it long before the cider craze. At $9 a six pack it's fairly expensive. I think with my skills I can make a close duplicate. So here is my question for...

Carmenere is one of my favorite wines, I make a pail every year. I have been told it blends well with Cab Sauv.

My carboy cleaning brush of many years is getting a little wore out. I was thinking about getting one off the newer ones that go on the end of a cordless drill. I see there are two or three different versions out there. Does anyone here use one that they would recommend?

I keep a fridge in the garage just for this purpose. Read up on "cold stabilizing". I just pulled a wine after 35 days. I racked it, added a little k-meta, then added my oak. Now for some more aging.

I've got 6 oz. med. Hungarian cubes sitting on 6 gallons of Carmenere'. How long do you allow your cubes to soak on your wines? Is there an amount of time where it becomes pointless for further soaking?

;) What he said ;)

Pretty much what Dawg said. Start with a red wine base then add an f-pack for flavors.

Yeah, like Flo and Gary mentioned, this mild summer has pushed the harvest back at least a week or two this year. Just talked with Fulkersons and they will not be selling juice till the 19th this year. The good news with that is there will be more choices each weekend instead of the usual 5-6...

In the fall of 2012 I asked you guys and gals for some advice on my first try with an amarone pail. Many of you suggested adding a grape pack and it worked great. My wine medaled at the Winemaker Magazine contest thanks to you. Now I'm trying to find some more grape packs but the only one...

Racked off my coffee port to secondary last week. Now the long 40 day wait.

Fulkersons Winery on Seneca Lake sells it. I won a silver medal with my Cayuga White last year.