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Winexpert[emoji769] Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit - all signed up to mailing list

Hey all, so my wine is now cleared. It's quite light for a red and pretty acidic. Is this something that gets better with aging Sent from my iPhone using Wine Making

It tasted quite dry and acidic. Nice. Do I need to do any calibration for the temperature? It's currently 24c (75•2f) Sent from my iPhone using Wine Making

Hey all, So from two days ago my wine hasn't dropped higher than .999 Is the wine ready to be stabilised and finings added? I know it should be higher than this bit isn't it too late to restart the yeast Sent from my iPhone using Wine Making

Due to how watery it was as well I was thinking of adding oak. Is this a bad idea? Sent from my iPhone using Wine Making

My plan is to clear in the two 5 litre bottles for a few weeks then bottle into wine bottles. My kit suggests with the finings it should take ten days to clear in the primary, I thought I'd just move off the lees into plastic. Then bottle Sent from my iPhone using Wine Making

Sorry should have made my question clearer, will a still spring water bottle have any adverse effects on my wine like to the taste or anything. I'm not sure whether the container needs to be any special kind of plastic. Sent from my iPhone using Wine Making

Just had a thought, instead of transferring to my secondary 23 ltr fermenter when the SG reaches your recommendation for my 9 ltr batch. Should I buy two 5ltr bottles of spring water and sterilise these and transfer my wine to them. Less air in them then. Sent from my iPhone using Wine...

Is there a chatroom that works on iPhone? Sent from my iPhone using Wine Making

Nice one, thanks for the advice, I'd of been non the wiser until I got my next kit from the proper home brew store Sent from my iPhone using Wine Making

Also should I throw in some campden tablets to prevent oxidisation Sent from my iPhone using Wine Making

Damn, I bought a 5 gallon equipment set but a friend bout me a six bottle kit, I bought another thinking 6 bottles will get lost in the container brewing. I got home today and the smell is definitely gone. My instructions said that I need to leave to ferment for a week after I added the...

Might it have been temperature? I got home and it was 28. It's back down to 24 now Sent from my iPhone using Wine Making

Cool, I can't smell it today so hopefully it's nothing to worry about. I'll do a reading again later Sent from my iPhone using Wine Making

Should my brew be starting to smell? It's kinda weird smell where I have it, slightly eggy?? Sent from my iPhone using Wine Making

Sorry and thanks. It looks like the addition of water last night has kicked off a nice fermentation as the airlock has been bubbling away all night and this morning. Either that or that I wrapped it in a think blanket to make sure it was dark for the yeast Sent from my iPhone using Wine Making

So, I just done a reading and it has gone from 1.070 to 1.031. After the water top up it's dropped further to 1.021 Won't this give me a fake alcohol reading as it will look like more of the sugar has been converted to alcohol than actually has been. Also I noticed that there was a lot less...

I'll be doing another measure this evening before and after the top up. Hopefully it hasn't stalled. Will keep yiz posted. I'm hoping this post will at least help other newbies as well Sent from my iPhone using Wine Making

Ah right. Both mine are five gallon where I'm only brewing two so still room for oxidisation. Will transfer anyway to get off the lees. Is the lees the sediment? Sent from my iPhone using Wine Making

No it doesn't account for a secondary fermenter at all. What is the benefit of a secondary fermenter? If it yields a better / clearer wine then is rather do it. Sent from my iPhone using Wine Making