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Thanks for the information. I am going to do as Winemaker81 suggested and keep my fingers crossed for a goof batch of CS.

I just completed my 4th. week a couple of days ago and the SG measured .997 or .998. After a couple of extra days it has not changed. Is this low enough to rack for aging?

The Cab problem has been a mystery to me. I thought I followed the instructions carefully, but never a decent taste. Very weak and not much body. It has gone from WEAK to a strong vinegar taste after 9 months in the bottle. I'v pretty much given up on it. Thanks for the help with my...

Just racked to a carboy after primary fermentation (2 weeks). Tasted the batch and it is good enough tasting to drink right now. According to kit instructions I should be adding Kieselsol and Clarifier Chitosan tomorrow. I am unable to do that on the 15th. day. I will have to do that 2 days...

Thank you guys!!

I'm ready to start a new 5 gal. kit of Cabernet Sauvignon. I want to add some chocolate nibs and oak chips, maybe a little vanilla. Any suggestions on how much of each to add and when to add? Thanks for the help!

I have about 20 bottles left of my last batch of Cabernet Sauvignon that has not improved over the last 7 months. I've given some away to use for cooking, but do not think it has an acceptable taste to drink now (maybe never). Maybe I'll try putting it back in a carboy and try to improve it...

Facebook Marketplace has a listing for a number of 53 gallon Oak barrels. $75 per barrel. Located in DeWitt, just north of Lansing, MI. Supposedly in excellent condition, tight bands. Must pick up, no shipping. I thought someone might be interested.

Thanks for that heads up!!

My last winemaking venture was the first time the wine I have tried to make turned out to my satisfaction. This because I followed the above directions. I aged just 5 weeks in a gallon jug and bottled it yesterday. The only problem I have had is keeping the cork all the way down on a...

Lansing/East Lansing area

I did top with water, too much I think.

The kit was from Wine Expert. I'll take your advice and try the oak cubes and then the glycerin. Thanks for the help.

Thanks for your response. If I emptied all of the bottles into a carboy, could I add some yeast and necessary additives and go through the process again?

I opened another bottle of Cab. Sauvignon. yesterday. It is just very weak. I describe it as not having much body or tasted. Like a bottle purposely watered down. Is it possible to empty all of the bottles into a carboy and ferment again??

I ran in to an interesting situation while thinking of cleaning a bottle from Costco. The label is permanent. I tried the microwave procedure and it didn't have even a hint of peeling. I even tried a razor knife, no help. Probably have to use a strong acid of some sort. I have no interest...

Okay, sounds good. Thanks for the help!!

A 5 gal. kit of Reisling. It has been over 4 weeks since starting this batch and I have been stuck at SG of 1.000 or .998 for 3 days. I'm not sure what to do now. Any suggestions? Thanks!

I am an advocate of OJT. Tweeking, I think, can get pretty technical.

It's a good thing you guys are around. I never thought winemaking would be so complex. Without your knowledge and experience I might be blowing up my basement. I appreciate all the information!!