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Thanks Martina,I actually posted it about 3 days ago and have been working hard to tweak it and get everything on it. I actually looked at yours a couple times before I finally decided to go ahead and do it. It gives me something to play with while I am waiting for my wine to age.

Great site, lots of honey and good prices. Thanks...

Scott, Where to you order your honey from?

I just rechecked the SG, it is not yet up to temp but, I guess after letting it rest for a couple hours after mixing it is now 1.092. Lesson Learned: always let the mixture sit for a bit and recheck SG... Thanks for the info everyone...

Thanks for the info Martina. I am just using strips right now but, I am hoping that Santa brings me a meter on Christmas morning... I am going to have to do some research...

Will do, the temp is coming up very slow, hope to get the yeast pitched tonight. Does anyone add campden to kits and pitch the next day?

What is the good range for PH and what does it really tell you about the wine?

Ok, so the only bad experience thus far was just spilling some wine on the floor while bottling, until today... I was degassing and stabilizing my Green Apple Riesling using my wine whip. All was going great until the drill slipped out of my hand and "snap" half the whip an the drill the...

I just did a PH test on 2 of my scratch wines that are finished fermenting and starting to clear. The test strip on both read between 3.6-3.8, is this good? If not what should it be and what is the best way to adjust it? The Acid levels were between .60%-.65% when I started fermentation.

I just whipped together a Mezza Luna Red VR Kit but my SG is way off. I am getting 1.078 vice 1.085-1.095. My temp is in the low 60's right now, not sure if that is throwing it off. I gave it another good stir and am going to let it come up to temp and check it again. I did not do any tweaking...

Best of luck to you, I have only been doing this for a short period of time and love it... I am starting to run out of room to hold everything...

Here are all the replies I received when I asked the same question. http://www.finevinewines.com/wiz/forum/forum_posts.asp?TID=8 68&PN=2 Hope it helps...

Eric, For my large carboys i usually mix up about 1/2 to 1 gallon in the carboy and swirl it around for a minute and then put it into another container to sanitize the other equipment I am using. I have not been in the hobby very long but, have not had any sanitation problems yet... I am...

Doug, When I racked to glass this is that I had left over in the primary. I am going to use it to top up if needed on this kit or another kit in the future.

darrenlm, When I pitched my yeast I had an SG of 1.118, this is how it progressed: 11/26 Pitched re-hydrated yeast-SG 1.118 11/27 1.108 (am)/1.098 (pm) 11/28 1.083 (am)/1.076 (pm) 11/29 1.064 11/30 1.050 12/1 1.034-racked to glass 14/4 1.016 In the fuller jug I am...

This is my work area, it is a storage closet converted... I keep my bottling stuff in the spare bed room. Not much but, it does the job...

I had a degassing problem the first time I tried to bottle and I degassed and added 1/4 tsp Na-meta then, let it clear, and I think I addedanother 1/4 tsp when I bottled. Looking back now with a little more knowledge than I had then, I probably have added way to much. There does not appear to...

Ihate the fact that I will have to decant it everytime I want to drink it. It also makes it hard for me to share with my friends. I have a plan of action if it does not get any better, let me know it I am out of the box. I am going to un-bottle, transfer to a 5 gallon carboy, degass, condition...

Thanks for reposting...

Racked into secondary. Still very sweet with a hint of alcohol tastes very good...