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This is the standard Vineco process for many years. I believe that it is designed to encourage better degassing. I have done it as a 3day process and as a 1 hour process. I don't think it made any difference in the result. When I ran a Ferment on premises store making wine for customers, I...

From some online instructions .... info @ winexpert.com. Steve

No, but I feel that I am avoiding a lot of the work. Steve

Yeah the stirring thing is a "matter of opinion". I'm a kit guy, have never made wine from fruit. With kits, you need to stir vigourously prior to pitching the yeast to mix the water & concentrate/juice, and to mix the bentonite. I am under the impression that this stirring will also...

First, welcome to wine making. a) your hydrometer reading is .997 not .097. b) not sure that I've had a wine hit .997 in 4 days because I rarely check sg before 7 days, and I have definitely had .992 after 7 days. No problems with those wines. c) worrying about oxidation when the wine is...

Found a couple of places quickly with Google. http://www.weekendbrewer.com/shrinkcapsules.htm http://www.northernbrewer.com/shop/gold-pvc-shrink-capsules-62-ct Steve

Step 1 - buy several hydrometers (well 2 or 3 at least) because they break easily. (BTW, clean and rinse in warm water NOT hot water. My hydrometers started lasting longer after I heard that tip.) Step 2 - if your brew store doesn't sell hydrometers (temporarily OOS is OK but not good), then...

If that's the case then you don't have a big enough primary fermenter. At least that's my opinion. Steve

Jack Keller's 180 day instructions have the primary fermentation in a 6 USG carboy, so the gallon of must is removed to give room in the carboy for fermentation. It is added back once fermentation calms. To me, it seems like a wasted couple of steps. Steve

Personally haven't noticed any big difference between the mist wine brands. Have definitely made Island Mist, Niagara Mist, and Orchard Breezin'. Plus whatever Wine Kitz called their mist kits 14-15 years ago, and maybe another brand or two. One time we made the Green Apple mist from both...

Brouwland is a Belgian company that some of the folk from Great Britain seem to like. Hopefully they or one of their distributors (I see two near Frankfort) can help you. https://www.brouwland.com/en Steve

Not much info here. Temperature? Recipe? Steve

Would be nice to know a few things.... which kit? temperature of wine? how long is "some time ago"? Steve

That's the Mosti Mondiale (MM) All-Juice kit. Steve

Didn't offend me. I read it the way that you intended it to be read. I agree with others that you shouldn't have dumped the wine. Better luck with your next attempt. And don't be afraid to ask questions here. Steve

Extra yeast is not required IF it is still 23 litre (5 Imperial gallon, 6 US gallon) or less. ANd you are probably fine even if it's a litre or two more, although I've never tried this. Time? IMO, time is not the factor. Oh yeah, I don't check the sg in the primary until 5-7 days have passed...

montanaWineGuy: In essence, a hydrometer measures the sugar in the must/wine. If a wine is fermenting, the specific gravity as measured by the hydrometer will gradually decrease. Once the sg drops below 1.000, there is little or no sugar left to ferment. Some wines will ferment down to...

Personally I don't like to rack until the sg is 1.005 or less. I have had wines foam up after racking to carboy and spritz out of the bung, making a bit of a mess. Worse to clean up if red wine. The oxygen is required at the start of fermentation not at the end. I have made numerous kits...

What did the buckets contain previously? Vanilla frosting? OK. Dog food? Maybe not. As others have commented, the size of the bucket limits the size of the batch. I would probably max out at 3 gallons in a 5 gallon pail. That works out great if you have 3 gallon carboys. Steve

Before I got one of the tools designed to take the cap off the juice/concentrate bag, I used an simple old-fashioned can/bottle opener. Slip the can opener between the cap and the bag and twist to pry the cap off. Never had a problem. Actually there's still a can opener in my wine tool drawer...