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Peller Estates ... one of the big names in wine kits (although they are not made at the Peller Winery)....winexpert, Vineco, cellar craft, wine kitz. Steve

Personally, I would use a bucket and two glass carboys just as described in the instructions. However, some people do it with just one carboy by racking from carboy to bucket, cleaning & sanitizing the carboy right away, and then racking back to the carboy as soon as possible. BTW, it will...

Current sg reading is most important. If it's .995 or below, then fermentation is probably complete. Steve

The best way to know if fermentation is happening is by specific gravity (ie hydrometer readings). Take a reading prior to pitching the yeast, and take more readings as appropriate. If the sg is lower, then fermentation is occurring. If it's the same, you need to ask questions. Without sg...

The Canadian side is said to have a much better view of the Falls, also it is more touristy (if you like that). I live about 30min away, and avoid all the touristy areas especially at this time of year. The Maid of the Mist is only on the US side now. The Canadian version is now called...

Kit boxes usually say 6 US gallons, and 23 litres. Many Canadians refer to them both (correctly) as 5 Imperial gallons. Steve

$300 for a basic wine making kit? NOT A GOOD DEAL. Where in Canada do you live? (I assume you live in Canada because you posted an amazon.CA link.) There should be an LHBS near you with a much better price for this. Steve

Both of these kits make 30 bottles of wine. Not sure what you mean by half the wine. Steve

There are cheaper kits, often sold on Amazon. For example, http://www.amazon.com/dp/B00I4ZS0G4/?tag=skimlinks_replacement-20 Do you realize that the VR kits makes 28-30 bottles of wine? So the cost is less than $3/bottle. Steve

I've never seen a kit containing Premier Cuvee. What kits have you seen that came with it? You're right, I would treat PC as if it were EC-1118. Steve

EC-1118 is included with a lot of kits. I don't have a problem swapping that out. But if a kit comes with something other than EC-1118, then I'll use that. Steve

1) As already asked, where will this new business be located? 2) You call it a "U-Vin" but that is a VERY vague term. Is this going to be a "Ferment on Premises" (ie customer "makes" wine in your store with your equipment), or just a reatail store (ie customer buys equipment & supplies and...

If it's not food safe don't use it. Heck, I will ONLY use primaries that are designed for that purpose. Steve

What temperature was the wine when you degassed it? Cool liquids hold on to CO2 longer than warm liquids. Also I find that round-and-round stirring (like with a drill) does not degas as effectively as back-and-forth stirring with a paddle. Steve

Sorry I didn't see your original post. Don't know if you will head back to that area, but here are a couple of comments. There are SO MANY wineries, and I haven't spent much time visiting them. If you like whites, I would suggest REIF. I have especially liked their Vidal, Gewurztraminers...

Welcome to WMT. Happy to hear that Bob & Wine N Suds are still going. Please say HI to him from Steve & Barb in Welland. Steve

Sometimes called a tap for wine waiter bags. Link is just the first site I found using Google. https://store.homebrewheaven.com/wine-waiter-plastic-tap-p39.aspx These taps can be re-used (I don't know how often though). Steve

That's a bit cool. Make sure you get it warmer for degassing. What is the sg? The only comment from you that I see is "less than 1.020 and I'm just under that". If that's the case then fermentation is NOT finished. This kit should finish around .992. Steve

The online KenRidge Classic instructions say to transfer from primary to carboy once the sg is below 1.010. http://www.vinecowine.com/pdfs/4Week_Inst_004842_REV.pdf What temperature is the wine? Cool will slow the wine down. Steve

I'm going to go with...neither of those two choices are true. Yes, you need to worry about oxidation. But I didn't think it's a big concern over a couple of days when the wine contains a lot of CO2 and some SO2 from fermentation. Steve