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Thanks, both. I don't have a pump. I read a lot of positive comments here but I don't have any issues with a racking cane and I don't mind lifting carboys. I guess degassing would be an advantage but tell me, is the AIO pump more effective than a degassing tool on a drill?

I have a batch in carboy at .996, not sure if it's done but its developing a slight rotten egg sulfur smell. I have Reduless and Noblesse on hand but never used either. Would you use them in skeeter pee? If so, would you treat it immediately? Or is there a chance that splash racking will take...

Sorry, I have not advanced to that level of sophistication, although I do have a pH meter now. I just trusted the data on their website and used the ingredients they provided. I know buckets will deviate from their lab tests, as did brix, but at my skill level I thought it safer to go with their...

Yes I'm sure the price comes down if you buy in bulk. I'm getting a minimum order, 500 lbs.

I don't know, that sounds like a bargain. I will be driving 4 hours to E WA this year to pick up from the vineyard and my price is $1.15-$1.25/lb. Your co-op definitely gives you some advantages.

I make gallons of sangria throughout the summer, it's very popular. Unless the wine has such a funk that it will dominate the taste, any low quality wine can serve as a base. Here's a couple good starter recipes. I also like to experiment with fruit flavored brandies - blackberry, raspberry...

Good find! A couple of those wineries are in my back yard but they don't give deals like that. If I walk into Mark Ryan I will pay $40 for the Dissident (non-club price). Wine.com is advertising it for $37. And you got 33% off? You paid $25? Club members don't even get that discount. How do you...

OK now you have my attention. I have to make some. I see a yeast slurry is preferred. Do any of you use yeast if slurry is not available?

I ordered the cab and merlot. Seemed like an easy decision to me since everything I've been doing is a first time effort. High end kits, cheap kits, frozen must, wild berries, and now this. I am immersing myself in the wine making world. Can't wait for the 2021 grape harvest!

Main man, my very first project was a blackberry port style using this recipe Making Blackberry Port | Saanich Sommeliers I made it without having a clue what I was doing. I put some of it in bottles to follow its progress. 6 months in I'm pleased with the results. The recipe calls for cognac...

Yeah we got foam. Big improvement. I don't know if it will ever taste good but with the gas gone it is starting to resemble wine. I appreciate the advice.

Reason not to top off. On my first couple of kits my carboy seemed way too big and I was overly concerned that the headspace would ruin my wine. I had nothing on hand less than a $30 bottle so that's what I used. A waste of good wine. Now I use box wine and freely top off everything.

Yes CO2 was clearly the problem all along. The vacuvin worked. Degassed it is somewhat drinkable. This is the problem with blindly following directions without knowing the science. I used the drill tool but obviously that didn't get the job done. Now I will know by taste when a wine is...

I do have a vacuvin, will try that. I don't have a pump. What are T's? Final SG was .994, storage is cool. Being my first kit I added all the ingredients including potassium sorbate, no sugar. I would think that would prevent refermentation. Also, no corks are pushing out. I should add that I...

4 months later this wine is still not good. More CO2 than a coke! And this bottle has been open for a week! Is there any way that will dissipate in the bottles? I'm thinking of dumping it back in a carboy to age. Either that or use it to make sangria.

Yes I ordered double skin packs, about $10 each. As we speak the Cab is sold out as well.

Any thoughts on this product? Looked like a good deal to me so I went to pre-order one of each. Got 2 out of 3 since the Super Tuscan was already sold out. Wine Making - Wine Kits - Finer Wine Kits - Label Peelers

Reductive. Please explain. Does that refer to reducing oxygen exposure? pH on the CF was 3.94. The supplier provides a pre-measured pack of additives for each bucket, including tartaric acid, FT Rouge and Optired. Keeps it nice and simple for a rookie like me.

Buy it! I bought a used 80L and it has been great so far the few times I've used it. I've pressed as little as 50 pounds, yielded 3.7 gallons juice. Yes the skins were concentrated on the bottom and I might have been able to squeeze a little more out using the tricks mentioned here but all in...