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So, my Chardonnay has been sitting in the secondary vessel (i.e. - carboy) since 1/26. It looks really clear. Since this is my first batch, for that I am really happy! I know, according to the instructions, it still has to sit for 4 more days until I rack again into another carboy. At this...

Lol! If she gets pregnant, it's not from the vaccine..... I'd go check out who administered the vaccine! 😄

I used to do that Grapes, BUT he has gotten me into investments that I could not have gotten in myself. He has gotten me much better returns (including subtracting his fees) that I ever could have gotten. On this one I am "staying in my lane"

I have not been there yet, but know many people that have. Each one of them said it is a great place. Definitely will check it out!

I am envious of you guys, but I do see the light at the end of the tunnel. I have been diligently saving for 28 years so that I could retire early (currently 50 y/o). My goal when I started was to retire at 55, but a divorce delayed that timeline, but I think I am on track to retire at 60. I...

That is an ah-ha moment. Thanks. My ah-ha was two-fold. 1) It is the alcohol (not other stuff) that is affected by the O2. 2) The point about acetobacter Thanks a ton...

Yo Grapes.... 3 dot pun intended (see other thread). It's not that I am trying to gain anything. I am just trying to gain understanding. Not sure why airlocking a primary is "kind of a pain". The primary that came with my beginners kit is not a pain at all (Big Mouth Bubbler) (how I hate...

Thank you Grapes. That was my thought. If you are using a "closed" primary (i.e.- a primary with an airlock rather than a loose lid) does it really matter? I would assume there is enough CO2 in the primary in a system like that where the CO2 pushes the O2 out. My thought on that though, when...

Chinook, I tested the hydrometer and it was accurate with plain ol' tap water. The instructions you scanned said to rack into a carboy when SG is between 1.010 and 1.020. I am now wondering what the purpose of the secondary is? Why not leave it in the primary until fermentation is complete...

Man, if it's not one thing, it's another. I went to start a Sauv Blanc kit and when I cleaned the primary (they call it the Big Mouth Bubbler) that I bought as part of a kit from MasterVintner, I noticed this flaw on the bottom of the primary. I don't recall it being there for the other 2 kits...

I don't care if it's wine or something else to get that kind of yes... (3 dots)

Ha! I though you were replying to my post....

:) Dawg... I didn't start this thread

Gotcha, the stated starting SG in the instructions say 1.070 - 1.097. So when it came up between those I didn't think twice about it (this is only my 2nd batch). I threw away the packaging, but the instructions say "Potassium Metabisulfite/Potassium Sorbate". If memory serves me correctly...

I am new to this, so perhaps I read the starting SG incorrectly, but I really don't think so. Not rocket science. Also, I had just ordered the kit and started it about 2 weeks after I received it. Unless they sent me an old kit, then that shouldn't be an issue. It didn't call for adding...

I agree!!! That is really annoying!!! That's why I use 4....

Gotcha, still learning. So good to know the diff about "gross". Thank You.

Thanks Chinook. Very helpful insight. The Pinot is a 4 week WinExpert. I don't know what to say about the starting SG, that's just what it was. So, like you, I racked after 7 days in primary, but the instructions stated to add KMeta immediately after racking, stir then add Kieselsol, then...

Thank you. I have read that it is not good to leave the wine on the lees. How much time is too much?

Another quick question.... on average, how long to you wait to rack the wine after you have added the clearing agent/s (kieselsol and chitosan). I added them 2 days ago and the Chardonnay is looking pretty clear, but the Pinto Noir is hard to tell. Thanks in advance!