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I haven't purchased one of these dual batches. There should be one package of yeast for each batch. Seemd like a dumb question, but is this yeast for the second batch? Steve

Can't read the online instructions as the file is giving me an error. Unless there have been changes, I doubt that this wine will get below .998. If it does, it might reach .995. Just the nature of this kit. Steve

Which RJS kit is this? I haven't made any for a few years, but most RJS kits dropped to about .995 (very rarely to .992), but some (Cellar Classic Winery Series) struggled to drop below 1.000. BTW, when asking about kits, there is a Kits section (I've been ignoring this thread), and be sure...

Could add half of the F-pack to the primary. Then add some sugar to raise the sg to the desired reading (1.080 to 1.090 perhaps). The wine should finish about .995. Steve

Could be you need to wait another day or two. Steve

plastic bucket. One that is significantly larger than the batch size. Steve

DEFINITELY!!! Fermentation can generate a lot of foam (not always, but it can be unpredictable). IMO, primary fermentation should be done in a pail with a decent amount of headspace. I have seen foam touch the lid of a pail that was almost double the size of the contents (ie 45ish litre pail...

Can you get good screw cap lids for your jugs? Maybe you should create shelving rather than just putting a board on top. Steve

starting sg? was it high? Which kits only dropped to 1.000? Did you make any tweaks? When the Cellar Classic Winery Series kits first came out they rarely dropped below 1.000 (not sure what they are doing recently). Have you checked your hydrometer's calibration? Steve

As far as I'm concerned, Winexpert, Vineco (now includes Cellar Craft), and RJ Spagnols are more or less equal. Different lines and different varieties may be better than others. Winexpert and Vineco are part of Global Vintners but AFAIK continue to have separate production facilities. Wine...

Only add more sugar if you want the alcohol content over 12%. Steve

Sorry to hear about your hydrometer. I've broken a LOT of hydrometers, as I ran a small Ferment on Premises for a while. One tip that I got from somewhere, don't wash/clean/rinse/whatever your hydrometer in VERY hot water, as it makes it more likely to break. Once I started paying attention to...

Looks like a good starter set of equipment. FYI, lots of people have had problems with that Fermtech Whip. Presumably it has also worked fine for lots of people too. However, I'm one of the ones that doesn't like it, even though I'm a HUGE fan of other Fermtech products. Can't remember exactly...

Jim: 1. I like it a little warmer, but that should be good. 2. Hopefully you gave a vigourous stir to mix up the bentonite prior to pitching the yeast. Now you just need to stir under the sock of grape skins and oak. You can also squeeze it against the side of the fermenter. 3. Only...

I don't see a current sg. Might not be a slow ferment, but rather a quiet ferment. Steve

More Wine has 3, 4, 5, and 6 spout bottle fillers. (I just googled "3 bottle wine filler") http://morewinemaking.com/category/wine-bottle-filler.html Steve

I had something similar happen with a Gewurztraminer many years ago (my second batch). I believe it was because I didn't sanitize the bottles properly. In my case at the end of the batch, some bottles were OK, but most literally stunk (smell and taste). I hadn't understand sanitizing...

When I make a kit, I stir vigourously before pitching the yeast to ensure that the bentonite is well mixed, and that the juice/concentrate and water are mixed well. I have read that a good stir introduces sufficient O2 into the must. I stir gently every day ot two if there is something...

So where do you live??

Please note that this thread is from 2011. It seems that the instructions have changed. I see no mention of 1.020 in the current online instructions. http://www.rjscraftwinemaking.com/assets/images/products/media/CCWS_Instructions_Eng_v212.pdf Steve