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Just had a taste from the bottle I opened a couple of days ago. Not certain, but I think it tastes a little like "apple" sour. I guess I would hope it may change (somewhat) over time to a fuller-bodied taste. I appreciate your explanation, but what now? Any way of saving this batch to make...

I didn’t take notes on the amount of water added. I know I went up to the 23 liter level. I added wine to the batch later, to the suggested level. After I opened the bottle yesterday I let it sit for a couple of hours without replacing the cork and the sour taste was not quite as strong, still...

04/02/2021 - bottled my second batch of Cab. Sauvignon. That I did in December of 2020. Today, about three months later it tastes worse than when I bottled it (very weak). I opened a bottle today and it is still weak and beginning to sour. I want to start a third batch, but I'm wondering...

When I have used a kit it calls for topping off with water before the first fermentation. Do you never use a hard cover with a water block (?) ? Is there a problem if you have 4 inches of space above the juice (must)? I have made 2 kits and complain about lack of body and flavor. Thanks!!

Thank you for the information. I was leaning that way and needed some confirmation. I did a five gallon kit last year and gave most of it away to see what friends thought of it. Generally, I received positive responses. I just opened a bottle for myself after aging 17 months and thought it...

I think I have had some mixed messages about topping off with water, if I do use water does the kind of water make a difference? I have just read that it is best to use spring water without any additives. I have used water to top off the beginning fermentation and ended up with a very weak end...

Thanks again. I will try to locate the hydrometer jar.

Being a newbie one can get pretty excited about nothing. Ignorance is not bliss. My first batch was pretty much the same. I waited about 7 months to open a bottle. It was acceptable, but not really good. I did use a plastic cylinder to measure the SG. It’s a problem with the hydrometer...

This is Friday, 01/22. I just attempted to measure the SG and it always feels like an attempt as it's impossible keep the hydrometer the center of the container with the wine. It looked like it was between 0.998 and 0.996 SG. I then tasted the wine and it was like colored water with just a...

Thanks for for all that was said. And, even though I added those two bottles to the bigboy, I will now have to replace them, but I'll drink those also. Still an okay deal! The learning curve for me on winemaking is pretty steep. Kind like playing golf, way too many variables!! Thanks again...

I added two bottles of red wine and I am still a little short. I put a bung in it with a double chamber water lock. It has been a few days and out of curiosity I check the water lock almost every morning. I don't know how to interpret what's happening, but the levels in the water lock vary in...

I appreciate all the good information. You are right, trial by error I guess. Earlier tasting it tasted a little light, not nearly full bodied. I hope aging will help.

My mistake. The kit says to reach .996. I find it very difficult to stop the hydrometer from sticking to the side of the tube holding the wine (name escapes me). That must be a rookie concern.

I am using a kit. As I mentioned, I am assuming I can siphon into a carboy and close it up for aging. Will that be safe? If I need to top off a little I will use another red wine. The kit says the SG should be 0.990 or less. Sound right?

I don't have a reply, but I have a question. I don't want to bottle now and I would like to leave the wine in the carboy to age and I don't have a definite idea how long I will do that. I am assuming I can close it up and not have to be concerned about the bung popping off. Right????

That may be a problem for me. It is still working, but very slowly. Also, I do not plan on bottling when the process is completed. I want to leave it to age in a carboy, closed and wrapped to keep the light out (which would not be much). How important is temperature management at this stage?

cmason1957 - Helpful information, Thanks! This only my 2nd attempt with a 6 gal. bucket. I wasn't sure about the amount of must so I may has left too much wine in that 1st step when racking to a glass carboy. That was the cause of my concern. With my first attempt last year I gave most of it...

I met a winemaker many years ago (70's) in Kalamazoo, MI. He gave me a real story about his using grape juice to make wine (he was proud of). He said his handle was "The Purple Thumb". I post this to see if there is a possibility that someone else may have met him.

I have read opposing view on topping up after siphoning from primary fermentation to secondary fermentation. Should I top up or not? If I do, with what, wine or water?