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Does this kit come with the ingredients and instructions for the battonage method or is that a tweak you have to make?

I use the bag but I trap it below the surface with the plastic spoon instead of punching it down.I stir 1-2 times per day whichalso moves the bag around at the same time. This process seems to work for me. I do like Wade and ferment to dry in the primaryso the skins are in the must for 12-14 days.

Dan, I am using a plastic coffee container instead of the metal. Even then I am still rinsing and drying the container and marbles so that they are ready to be sterlized when needed. I typically buy the bag of 100 corks, remove what is needed,and reseal after opening.

It never had a headspace problem and yes the sulfite pack was added when it was transferred to the carboy for secondary aging.Aged for 3 months before adding more sulfite and bottling. Hopefully it is naturally dark. I thought about the Bottle Shock movie as well. I guess more time will tell.

Thought I would share with you a very simple corkidor idea for sanitizing 30 corks. I recently used a large plastic Folgers coffee container. Iadded about 2 inches of marbles in the bottom of the container. Placed the corks for a single 6 gal bottling in. Poured/sprayedK-Meta onto the corks but...

I just bottled a MM AJ Masters Pinot Grigio this last weeked. Instead of the typical faint yellow straw color I had a slight orange tint to the wine. Just wondering ifothers that have made this kit can comment on color. The other concernis could slight oxidation cause this? During atransfera...

Happy Birthday Wade. Have a great one.

Ethan, Welcome to the fun. We definitely learn together. Don't hesitate to ask questions. There are some great folks to help out.

Happy Birthday George. Have a great one. Any special wine to celebrate with??

I made the MM Renessiance Riesling 1 year ago. It's nice and light with a pronounced green apple flavor. It is a dry Riesling and very nice. I am also fond of Pinot Grigio. I currently have a MM Masters PG in carboy so have not sampled yet. I'll bottle in about 3 weeks and will have to steal a...

Steve, If the burden of drinking the wine ever becomes just too much to bear, let me know. I will certainly offer to help a new friend out.

Wadewhat software did you use? I am still not happy with my label efforts.

Wow I love it. Great job. I need training.....

PsB indicating a"petite s"

Welcome. We are glad to have you on board. Some day I hope to visit the wineries in the finger lakes region.

Here's an idea. Install abuilt-in keypad for texting while shoveling. Since most kids seem to text 24 hours a day, maybeJr willjust keep on shoveling.

If I'm not mistaken, isn't the SG of water0.998 at 70F, not 1.0? Also, since ABV is calculated by the differencebetween beginning and ending SG,using a single hydrometer should "somewhat" compensate forthe offset.

I have this one cued up and ready to start this week. I also will be using a 7.9 g fermenter. Jim, keep us updated.I could gobuy a 10 g but prefer not to.

I read the same article yesterday and will be anxious to hear aboutyour progress. I would love to try this one soon.

Michelle, Welcome back. We have a great group of folks in this forum so any questions will get quickly answered. I understand the no room issue. We recently relocated and so I am in my first round of winemaking in anew house. Sure wish I had a basement.