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I have done beaverdale nebiolo - good - needs a month, has body beaverdale merlot - also good, staright away, also has body but yes if your price point allows go for the recommendations above

just like to confirm everyones findings.. I had a similar failur eof priming with some prosecco I left to clear too much, i did a further batch and left it to clear about 50% of the way down the DJ (the bottom half of the DJ was a lot hazier than the top half) and it primed just fine.

i had a stinky ferment not so long ago.. I gave it a vigorous airing - poured from height back and forth twice and it cleared the stink and the final product was unaffected. Someone said it is due to the not aerating properly in the first place.

I wish I was that clued about about port to give you a good deep analysis my friend, I would say it's definitely on the ruby side though.. personally I would add more powder for extra body, I would make it a tad sweeter and a tad stronger.. all those things expect body are easy enough to ADD...

I know you say shes not fussy... if you like a full bodied red I would be tempted to put in 700gm.. not 550gm. @ 550gm its like a cheap (but drinkable) house red. Maybe bolster it with 500gm of raisins or some dried elderberries. If she really isn't fussy crack on with 500-550gm m8 :thumb:

so it cleared and i gave a few hundred ml to my bro in law who drinks more port than he should.. he says its lovely and fine as it is - no need to make stronger or sweeter, said the fruit notes come through (the blackberries and raisins) so I am going to say it's been a success and I now have...

haha. get some wine yeast m8.. as cheap as bread yeast and more suitable. you need to get a siphon or any bit of tubing provided it's sterile.. that way you can get the product out of the vessel without disturbing the nasties at the bottom. it's the acetone that has me worried, that's not going...

it does - thanks. was it good to drink from day 1 or did it benefit greatly from some extra time to develop?

I'd be more inclined to give the CC kit a try tbh... http://www.the-home-brew-shop.co.uk/acatalog/California-Connoisseur-Malbec-5-gallon-Wine-Kit.html the wine works one says its done in 7-10 days! alarms bells go off to me. just wondered if anyone had brewed the CC kit?

I don't see a review. the only reasonably priced (sub £45) kit i can see is a CC one.

my wows are about a month old.. already stabilised and resting in 5l pets. I presume they wont start fermenting again as all the yeast would be dead?

she's started actually buying the echo falls stuff with flavours in it.. need to put a stop to that! I had a taste of it last night, tasted like flat strong cider to me. Sweet and fruity. So was thinking of doing a few trial bottles for her by simply adding some flavoured syrups to my rose...

If you like a full bodied red I would go 30-50% higher on the recommendations of grape powder to water. That's what I will be doing with my remaining powder.

the edges of the wide neck are rough and hurt the crook of my elbow.:doh: tbh i find degassing a pain with anything other than a 5l PET. I do find the pet carboy better for seeing whats going on though.

^^ this. I have them all and getting your arm in the wide necked to clean the yeast etc. is a pain, as is degassing. Also the kits recommend bucket for initial fermentation as there is additional surface area for the co2 to escape. I prefer a pet carboy for clearing though so i can see whats...

ive done nebbiolo and can confirm a moht is needed, merlot for me was good on day 1 and my preferred.

I have left my prossecco for about 3 weeks now after racking off sediment into priming bottles.. the sediment has gone pretty much solid.. when i tip the bottle now nothing much moves off the bottom whereas a couple of weeks ago it did.

kind of guessing tbh based on the following. I had 2.5kg blackberries, 500gm raisins and started with 6kg sugar... I let it get down to 1.03 and added another 1kg of sugar, left it a day and added another 750gm. I then left it until it stopped producing co2. Had good fermentation throughout...

had 24l of product so adding 1.33l of 92%

the colour you see is without the grape skin extract.