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Hello, was wondering why you didn't put bottles in bottle tree to finish drain?

I have my first Finer Wine kit (Forte) in primary at the moment. Looking good so far.

honestly when you start paying like $100-150 a kit you are better off if you can obtaining real wine grapes at $1.00-2.00 a pound roughly. Wine kits are only good if you buy the cheapest of the kits as anything over $60-70 is bad value. I am a winemaker and have tasted a lot of kit wines because people have given them to me to ask my opinion and have never had a kit that tasted anything close to even the $8.00 a bottle supermarket wines.

The instructions state that the grape skins should be punched down twice a day. The instructions also caution not to open the bucket until Day 15. I hope that means I can quickly open the bucket, punch down the skins, then quickly close the bucket.

At the beginning of the video it was mentioned to see your video about sanitzing equipment, but I can't find that video anywhere. Can you link it?

I notice you said the wine isn't meant to cellar for 5-10 yrs. Why is that? What prevents that?

Mateo and Matt, What an experience to listen to you 2 taste and discuss all of those wines. I want you to know I just sent off a bottle of my Zinfandel (Finer Wine, Vintage 10/2021, 13.4% ABV) and Chardonnay (Winexpert Private Reserve, Vintage 4/2021, 13.4%ABV) to the Winemaker Competition today. I'm very excited and wish now that I entered one of each of the wines we've made since we started. I have a couple questions, if you'd take the time to respond. On the Finer Wine Zinfandel label, I mentioned it included Double Grape Skins. BUT, I DID NOT mention that I also used Oak Chips 1st and then Oak Cubes. I think it's important, but didn't think of it until after mailing it off. Do you agree the info about the Oak is important? I did not put Seeds in it, b/c those were not offered at the time. My 2nd question is about letting the wine "decanter" for a specific number of hours. We bottled the Zinfandel in mid Oct 2021, so it will have only 6 months of aging by 4/2022. The Chardonnay will have aged 1 year by then. Please let know your thoughts, at your earliest convenience. My cell number is 330.703.8814. Thank you both very much. Thomas O'Reilly PS: I have high hopes of winning at least one medal (Zinfandel), & maybe 2!!

Awaiting my first kit and my first wine attempt. These videos are very helpful and take much of the stress of trying something new away. Only thing I could think of is I wish you spent a minute or so discussing fermenting temperatures in this video, highlighting the dos and don'ts regarding temperature control. Maybe it isn't a huge deal, but even saying "don't worry too much about it" would be helpful. I have made many beer batches and temperature is pretty critical during fermenting so drawing upon that experience (rightly or wrongly) makes me wonder about it with wine.

Love your channel. 10 days into making the Forte Cab. My wine room is usually 61°F. The rest of the house is usually 65°F. 3 questions: 1. We have a warming pad set at 70°F with 3 gallon jars of Kombucha fermenting. Is it okay to warm my yeast starter on this pad or will the Kombucha affect the yeast? 2. I have a heating blanket on a temperature probed outlet, but I forgot to plug it in on Day 2. I ended up heating the room and blanket for 5 hours to get the must to 68° before adding the yeast starter. What is the optimal temperature for the must when I throw the yeast? 3. Humidity: I’m in Colorado. Very dry (18-25%). I keep my wine room at 40-50% humidity because my guitars and wine cellar are in the same room. Is there a best humidity for making wine?

Thanks Guys for the video! Looking forward for the Frutta wine kits!

11 Finer Wine Kits in progress!!!! Looking forward to the Forte kits at full maturation!

Keep'm coming fellas... So many products to illustrate~! (Mercer House wishes y'all a Merry Christmas)

Name of Kit should have been identified as the kit I have has a packet that according to instructions should have been added at this point. This packet was not mentioned at all.

I've got a question that is kind of worrying to me. I purchased a Finer Wine Kit (Super Tuscan) and followed the instructions to the letter in this video. The only variable is that my house is fairly cold, in the room where I ferment the wine about 65 degrees or so. So, my kit is still in the primary fermentation stage on top of a warming pad made for winemaking. It is in the exact bucket in this video. I started the kit on the 13th, and everything was going fantastic, until the 18th. Every time I punched down the skins, I would take an SG reading, and the morning of the 16th at 8:00am, I had an SG of 1.020, and that evening around 7pm I had SG of 1.010. As I understand the instructions, I was to wait 48 hours and then add the second nutrient. However, when I checked the morning of the 18th (about 36 hours later) I caught a wiff of hydrogen sulfide (SG of .998). So, I added the nutrient right then, so about 12 hours early. I punched down again and mixed in the nutrient really well. Today, the 20th I still smell the hydrogen sulfide. Any suggestions or ideas about what I can do before I ruin this kit? Thanks in advance.

After trying their Cabernet kit, I was pleasantly surprised with the quality of the wine. The instructions were detailed and concise. If you don’t have the space and time to make wine from scratch, buy their kits. You won’t be disappointed.

I’m a seasoned homemade wine maker with over 40 years of experience making wine from grapes. I tried a kit from these guys and I can honestly say the wine came out stellar. No mess no fuss easy to read instructions. If you don’t have the equipment or time to put into making wine from scratch I highly recommend buying a kit. You won’t be disappointed!!

Very good tutorials on wine making. I have been making wine for several years from grapes or using wine kits. I'm looking forward to placing an ordering. However, in the 2nd video no grape skin bags during racking, or mention of when they were removed. Did I miss something? Thanks

How is this moving from primary to secondary fermentation? You would not add Metabisulfite or Sorbate moving into secondary. Secondary is done at 1.000 and then you wait until .996 to move to this step. This video seems to contradict the included instructions with the Finer wine kit.

I noticed that, unlike other kits, Bentonite is not the first item in the bucket. Curious why it's not needed.

Do you recommend distilled water only? I purchased two a couple months ago and about to start one of them. I am going through your videos again so, I am prepared . I am excited to tastes these kits. I have read lots of responses in the wine making talk forum.

What Rubes! It's SANITIZE morons! I couldn't bear to hear the rest, after 20 instances of STERILIZE, I HAD to shut it down!

informative video...I did not order skins with my kits, planning to use skins from my small vineyard...would this be a mistake? Are there any precautions I should take? Thanks

Started two kits recently. The wine juice bag caps could not be opened (even with vice grip pliers used on the pull tab). The pull tabs broke by hand and by pliers. Had to cut the end of the bags open. Otherwise, everything went well into the primary fermentations.

My first command very good

Hey, nice videos. I want to give these a try but have been hesitant. But I will hook into a pre-order when I use up the other kits I got from you. 2 comments. It sounds like these ship in Styrofoam. I hate Styrofoam. Its a landfill disaster. Any thoughts about a re-use plan? Send it back for reuse/recycle etc. Second in a few of the videos you say the links are below. No links to be found.

My kits (Tuscan and Zinfandel) will arrive today, can't wait to try these new kits!

Was that s Single pack of skins or a double?

So my Merlot kit came today and I can answer some of the points raised below. First the skins and concentrate were both nice and cool inside a Styrofoam box. The instructions are actually a spiral bound book. The steps are numbered and all the additive packages other than the yeast are numbered to match the instruction steps, a nice touch. Adding the concentrate to my sanitized fermenter and flushing the bag not so easy because the bag has a seal in it that was impossible to remove. The pull ring broke off immediately so I sanitized a knife and stuck it through the seal and tried to pry it out with no luck. After a few tries I cut the neck off and poured the contents into the fermenter. Topped it to 6 gals. Added the skins, oak and a package mysteriously labelled Packet A which purges wild yeast, adds nutrients and balances pH and then stirred. NOTE: The instructions do not give a target gravity for this step that I could find!!! In the video Matt says 1.080 - 1.100. Mine hit 1.100 at 56 deg F I had a single skin pack so only one bag comes with it. The skins are easy to handle but the amount of skins really fills the bag making it hard to tie off. They should use a larger bag Now comes the answer about the yeast which is not explained in the video. The juice is quite cold so they want you to rehydrate it and let it sit and warm to room temperature while the yeast starter also sits. The yeast is the Lalvin RC 212. Finer's instructions tells you to rehydrate it at room temp overnight with a "special sauce" (packet B) added rather than the using 95-98 deg F quick rehydrate given on the yeast package.They want it pitched in 18-30 hrs Will post again as I progress

Two criticisms: First, maybe it is just me but the music distracts from the video Second, I watched all the videos. In this one you specifically mention two additions of yeast nutrient but nowhere in the videos do you do this. Would have helped if they were in the videos but I assume the directions will clarify this Finally, as other posters and I have commented, you tell us to make the wine right away but you want to wait 24 hrs to make a yeast starter. The wine yeast companies such as Lalvin make starters in a few minutes with warm water. I have done this for over 20 years with no apparent problem. Why the difference in your advice? I know that beer yeast starters take a day for liquid yeasts but dry yeasts can typically be started right away

You topped off the carboy, what did you top it off with? Water? Wine?

I have one question concerning the yeast. You said you like to let it set for 18-24hrs. When I buy kits I like to start 6-8 at a time, I share with neighbors plus we live a couple hours from Label Peelers. I know Matt will come up with a solution, he always does and that is why we appreciate him so much. I don't have refrigeration to keep that many kits cold for 24 hrs. other than this time of year they could be left outside. I guess if we took them out of the box and planned ahead and spread them around to neighbors, not really an ideal solution but possible. Any other ideas? Tim

Great Video even for those of us who have been making wine for a long time. The kits are aquantum leap over the ones available back in the early 70's. I'm going to order one of these kits asp.