Winexpert Eclipse Lodi Ranch 11 Cabernet Sauvignon (with Grape Skins) Wine Ingredient Kit

I have made this cab several times and it is good everytime. Aged a few months, even better aged a year or more. Only variation is only oak during primary fermentation not beyond that point with the oak cubes during the clearing stage.

Very simple to follow directions. I make the best wine on earth with this kit.

Made this kit in early 2018 and just opened a bottle. Absolutely excellent. I do use a tannin additive before bottling and bulk age for about 4 months in carboy before bottling. I use synthetic corks so I don’t have bottles on their side. Pleased how long I can go with the wine keeping so well.

This kit worked as advertised. So far so good

You can never go wrong with the Winexpert kits. I have made over 22 kits and these are by far the best kits. This is my 2nd time making this kit and they taste is great. Always a family and friend pleaser!

Stuck fermentation after a week. I started this wine with a specific gravity of 1.100. A week later it's at 1.014. Over a month later it's still at 1.014 despite trying everything I know to get fermentation to start again. This includes:-Warm up the wine. It was too cold, 69 degrees F. So I warm to 78. Ferment did not restart. Warmed to 80. Ferment still didn't restart.-stirred with the lid off. Get a bit of oxygen back into the must and start the yeast again. No luck.-Got some yeast energizer from the brewing store. BSG brand. Added 1/2 tsp. No change after 4 days. Added another 1/2 tsp. Still no change.-Made up a new yeast starter, with 2 cups sugar water and a pack of Red Star chamgagne yeast. Wait until it's bubbling good, then add that to the 80 degree F must. Ferment still did not restart.-A buddy, fellow vintner, suggested that yeast gives off an enzyme when it dies. Hmm. So I set the bucket of must outside until it gets to 57 degrees F to settle it really well, then rack, then add another yeast starter that's bubbling well. Waited a week and the wine is still stuck at 1.014 specific gravity.I don't know what else to try. This is the stuckest ferment I've ever heard of.The wine tastes like it has potential, good flavor, not too acid. But sweet, dang it. Cab is not supposed to be sweet. So it's now 6 weeks after I've started it, and I'm at my wit's end with this batch. Expensive kit, dang it. Hate to throw it out.Also another bit of weirdness: the wrong labels were in the box. I ordered a Cabernet Sauvignon, but got labels for a merlot. Weird.

This was the best I have ever had, outstanding.

Have used this kit for years with consistently great results when waiting for at least two years to open. Follow directions and enjoy a very nice Cab.