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It's probably EC-1118, and I wouldn't bother switching the yeast in this type of kit regardless. It's not as if you're making a decent chardonnay. You should be able to stir in table sugar; however, some people turn it into a simple syrup. I have only used corn sugar, but it costs more except...

1. I don't like to use a solid bung. 2. Dark yes, Cooler only if properly degassed, which is a problem for many first time winemakers. 3. Taste? 3 months?? 1 month??? 4. Yes rack before bottling. Topo up with Gewurztraminer or riesling or ... 5. It looks like this kit comes with an...

For me, many kits reach .992 in 7 days. IMO, it happens if the temperature is reasonable. After racking to carboy, I usually wait till the time specified has passed before continuing. Steve

We have those here. You go to the liquor store, buy a box of wine, sanitize your bottles, fill from the box wine, label, age overnight, and there you go !! Steve

That was the way it used to be in Canada (about 9 years ago). Steve

Typical timings...one week in a primary, several months in carboys. An empty primary doesn't bother me. Heck I have four primaries...one for beer, two for wine, and the fourth is a bit scratched so it's for storing stuff. Steve

mnwc2004....please update the location field in your profile. It makes answering some questions (like this one) much easier. I'm going to guess that you live in Minnesota, so the following answer is probably of limited use to you. Canadians can buy Sleeman & Brava beer in clear bottles. The...

True. But mnwc2004 is planning to carbonate the wine anyway, so it won't make much difference in the long run. Steve

I always try to plan to have one extra carboy. That will be used to rack a wine into. Then clean the first carboy and you have a carboy for your next racking. So three wines on the go means four carboys. Steve

Degassing can help with the clearing. Not certain that it is necessary though. Not something that I have tried. Steve

There are TWO doses of sorbate in an Island Mist kit. The main dose is a small packet that can easily be omitted. There is a small dose of sorbate in the F pack. It is enough to prevent the F pack from fermenting in storage but not enough to prevent re-fermentation in the full 6 gallon batch...

Doesn't look right to me. That product is Truvia mixed with sugar. Thus sorbate will probably be required. Steve

You could ferment to dry, bottle, age, and then sweeten prior to serving. Then you would not need sorbate, and would not be exposed to the possibility of fermentation in bottle. Steve

BTW, 1.110 is going to yield about 15.3%.

Sorry I haven't done this. If you add sugars to the primary fermenter it will increase the alcohol, not the final sweetness (unless you add a LOT of sugar). Steve

YES. See my comment in the other thread

Definitely YES. Although there is sorbate in the conditioner, there is not enough for a batch unless you use quite a bit. I'm not certain how much is required for the Global Vintners product. Spagnols used to say to add sorbate unless adding 15ml or more of their wine conditioner per...

Are these the instructions that you were looking for? http://www.winexpert.com/pdfs/SEL%20grapeskins%20-%20Amarone%20instructions%20-%20Feb%2020131.pdf Steve

Which WE Cab Sauv?

There appears to both a Red and a White called Winemaker's Trio. RC-212 would probably be a decent choice for a red, but not for a white. Steve