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scottlabs.com has a fermentation handbook that make recommendations for yeast versus varietals. also can purchase yeast from them. call and ask for the book will send for free lot of info therein.

visit morewinemaking.com first they have a list of recommended yeasts versus varietals it is one of there information manual. they also have manual for red and white wine making discussing the additives for wine that should be helpful'

use your hydrometer as a guide not just fizzing

if y0ou add proper dosage of k-meta at bottling and store in the proper place kit wines can sustain greater than 5 years of life

I believe the clearing will make the wine lighter in color. if really concerned filter it will also make the wine lighter in color. also it always looks darker in carboy try a glass of it and see if lighter to your liking.

as it sis a red wine I would rack every three months add k-meta at the 1/4 tsp [per 5 gallon dosage. use a airlock through out the aging do taste test seems fine bottle. no air problem when dissolving k-meta . can add powder directly and stir or take a sample of wine dissolve powder in sample...

try to keep the temp variance to less than 10 degrees.

the wines are young give them about three months to clear.

raise the ambient temp to about 70deg f or greater the wine should clear then. I follow the 1/4 tsp per five gallon schedule at least every three months. kit wine can last 5 years of more properly stored.

drink the wines it will ease the disease. I had 1000 bottle in my basement once.

insure temp is 70degF give it a good stir. if this doesn't start begin a stuck fermentation procedure. take some EC1118 in separate container with about 100ml of warm water and some sugar. wait until it is foaming then add one cup of wine to it once foaming add two cups, once foaming and four...

I would wait a few days 110 is not to hot if you view the protocol for hydrating yeast this is the nominal temp for the liquid.

with step feeding and use of nutrients I have achieved 22% with EC1118. I imagine other yeasts can be used to achieve the same level. normal tolerance for EC1118 is 18%

it would not be destructive to try again

the depth of the plunger can be adjusted which should correct the cork exposure. could you be using the wrong size corks causing our indentation and muffin top?

if sorbate or k-meta has been added the yeast is dead, therefore carbonation will not occur. also an carbonated oak wine might be bitter.

I found that having friends participate in making there wine from kits. grape or fruit successful. I would schedule a bottling party for all involved and others and it became a tradition as they helped me bottle my wine as well. these get together started one into wine making and another into a...

if using a refractometer 6 brix may be done. check with a hydrometer, I think the wine is finished. it will never read 0 or minus with the refractometer. I have used one for years on my fermentation and am aware when it is compete

back sweeten with bench trials to find the correct addition should be the best direction. you have total control of the level of sweetness although back sweetening will balance acids in the wine and produce flavor without any sugar coyness.

I think bench trials to back sweeten wine is best bet. better control and less chemical interaction. try a bottle and see if it meets your desires.