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Just a caution. Be careful when degassing with a mechanical devise. You can cause a vortec sucking O2 into the wine getting O2 poisoning. I speak from experience. Had to make a Port wine out of a batch. Use it... but don't want vortec sucking.

Some imfo for whosoever. Have made several cheap kits and used toasted oaks and added Dunkin coffee beans to color the back side. If you are a coffee enthouist you will enjoy the wine.... any red,any white. Delicious.

Some good imfo for the hobbist. Can be applied to the process some what.

Now,that rings a bell. Mix with a drill and wand before pitching the mack truck yeast. That will definitely get more than enough O2 to do the Biz. Having got O2 poisoning when degassing once. Lose lid. Leave it alone until finished its part. I'm going to do this next time. Thanks

Yep, About outside the box... A fith of good clear Rum..,lots of wood, some coffee beans..with lots of syurp and you can cover a major mistake. H2O death. Saved it.

Failed to note that you stick the bottle neck down on one point

Just for the sake of helping: I have used my dishwasher with heat dring..put it on pots and pans.. Put crushed Camden tabs in 2nd cycle. Let it cycle through. While bottles are warm..bottle. Sanitized and clean. Works great.

I started knowing nothing about making wine, September 2017. 5 kits,one from my Muscadine vines,and One Fruit pac....they all finished ok. Salvaged the over degassed Blanc. You all have been a brother Hood to me. Yes, the thread has been a major teacher for me.

Joe, It finished very dry. I actually like a sweater semi dry. Not real sweet. These two wines are perfect at this taste point for me. Thanks

Clearing Fontana Shiraz and Pinot Gris, Stabilized with the packets included... then did some backsweetning with simple syrup... Bubble moving again. Should I just wait till it's totally stopped or add Camden and sorbate again? This is New territory to me. Thanks in advance for any information.

This is open to the cheap kit crew. Has anyone made FORZA wine from a kit? If so,where did you get it? The Spanish and Italian wine has sparked an interest in myself from another thread. Thanks. I

Which thread? Don't get it.

Joe, The Pinot Gris kit . Racked it. Degassed it,Very carefully. Stabilized it Clearified it. Taste was very good. Decided to backsweeten. Added 1/3 cup simple syrup 24 hrs later, Sulphur smell!!!! Very clean and disinfect all through the process. But sulphur. Wat'd I do? Anybody!

The Fridge works every time. settles clear and can be added back or.....drank. After all you have to see where you at,..you know.

Hello George We were all Green at first, Then matured, And then tried not to get rotten. Welcome aboard.

[ATTACtH=full]50240[/ATTACH] This is my Strawberry and Pineapple wine abv13.5 %

I noticed the same..pineapple sure dominates at first but I hept mine in the carboy another month and it mellowed out some. Tasted better. Don't know if I'll use that flavor again... maybe very little for background. The color was beautiful though.

Have you tried Oak dust in secondary?

I have a pinot Gris in secondary now. I'm going to try your thought with lemon,may do lime.?

Not at all. You have been at this a LOT longer than me. I started September 2017 when my new Muscadine vines came in. It was a one time thing that turned into much more..... when I found the kits. So, I am gleaning all I can from those who have gone before. The Romans taught the French...