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Take a small measured amount of the flavor pack, dilute it with a measured amount of distilled water, take the SG of the resulting solution. Refer to a chart that shows sugar content of a quantity of liquid at certain specific gravities. Use arithmetic to extrapolate this data to the flavor pack.

This is what I used, years ago. Put the cork in the thing, squeeze the handles together to compress the cork and push the plunger down. Back in the 90s I made 50-100 gallons of wine a year and there's no telling how many 100s of bottles I corked with this monstrosity.

No telling how many hundreds of bottles I corked with a manual corker in years past. I took a break from winemaking for several years and picked it up again 3 or 4 years ago. I found that I just didn't have the strength to use the manual corker. The floor corker is definitely worth the money. As...

P Grigio is one of my 3 go to varieties, the others being Sauv Blanc (oaked) and Ch Blanc. I will have to explore Viognier-I made one Viognier kit but wasn't particuarly impressed. I should like the variety since it is a Rhône variety and I love the reds and rosés of the Rhône

I average one bottle per day.

Technically, secondary fermentation takes place AFTER primary fermentation is complete. Primary fermentation is complete when SG drops below 1.000, say 0.995 or so. I generally keep the must in a primary fermentation vessel until primary fermentation is complete. Sometimes I seal the primary...

There is a terrific cake in Trinidadan cuisine that uses infused fruit as a major ingredient--2-3 lbs of fruit macerated in rum for months--Trinidad black cake.

I have used yeast that is 15 or more years past its use by date. Stored in the freezer. Yu can always proof it before use, good idea anyway

A kit from Winelovers that I just started had a "Best by date" 2 years from now

Here's another way

Technically, that's true but there are many wines produced in the US that are labeled Port just as there are wines labeled Marsala, Madeira, and many other wines with AOC protection; even kit wines ignore AOC protections.

1 or 2 skin packs?

FGJC? GJ Gals?

PBW?

If fermentation doesn't restart when the must warms up, try to restart it. Check specific gravity to see how much sugar is left in the must. Use some EC1118 yeast, make a starter with yeast nutrient , EC1118 and some of the must warmed to body temp. Leave overnight and add to the rest of the...

Least favorite part of winter? All of it.

Tannins bring bitterness and astringency to the wine, not sourness

I just used the K1 V1116

I just tasted this one. Nice. Fruity, smooth, alsmost silky. I did not use the EC1118 yeats.

Great idea! I have several Rhône style wines of 11.5-12.5% ABV. They would all be suitable to bring down the alcohol in the Cali