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I have a winged corker, But with 120 gal needing to be bottled I've put a floor corker on my gift list.

It's really crowded this year I have 14 at 4 gallons, 8 at 6 gallons, and 3 at 5 gallons. You guys add it up. I even had to bottle 7 bottles

I have the exact same story as bksel. I truly miss that carboy. It makes you want to whine

the big carboy (drum) finished @ .994 Carboys on 3/14/2017 at .992

I've read and heard, Red oak gives a cat pee flavor EEWWW!

Left the primaries on the grape skins for 3 weeks (till Nov 2), Removed the skins and strained all 120 gal thru paint strainer bags and blended. I put 63 gal into carboys (8@6gal, 3@5gal). I put the rest in a 60 gal drum, slightly tilted to reduce air, added oak (2in x 3/8in x 18in - 12...

It was an experiment that went well. I have to do it every year now for the sweet wine lovers.

I'll give you your first advice on the kit. TAKE YOUR TIME. When in doubt, do nothing. I was in such a hurry to get wine made, my first kit is still being used to cook with, from 12/2011

https://www.dollartree.com/Jumex-Peach-Nectar-33-8-oz-/p314193/index.pro I've made wine using this stuff. Turns out really good, but it has a tremendous amount of pulp. Use a low floc yeast

A couple of things. At the cooler temp t could take longer for the Bisulfite to dissipate. Much the same as CO2 is harder to remove in cooler temps. If it has not dissipated to a low enough level it will stunt the yeast, making for an even longer start time on fermentation. I'm not sure why...

The ratio I see kicked around the most is 60% Cab Sauv, 30% sangiovese, 10% Merlot (all =/- 5% or so). I did an old school Super T with 60% Malvasia Nero and 40 % Sangiovese, from juice buckets. It turned out wonderful, made 5 cases in 2014, have 3 bottles left. Malvasia has been supplanted by...

How old is it? I added a bunch of Mustang grapes to a kit. after 12 hrs I was sure it was trash. It truly Stink, Stank Stunk. As often suggested, I just let set in the bottle. 3 yrs now and it has a very unique spicy taste. It is a bit tart, extra acid. BUT it is very drinkable.

If they have Le Lapin - Multiplicity give it a try (Rabbit Ridge low end)

Emailed my retired Italian engineer friend, I'm trying to teach HIM how to make wine.!!! Engineers have no patience!!!

Ditto on the Winery Series Super Tuscan.

Like many, I bottle when I need the carboys.

Sounds Whiny to me. I lost 2-4 gal of my wonderful 60 gal batch of Barolo to the garage floor drain last year when I got a phone call. We always stand and share a moment of silence over spilled wine.

SORRY John I forgot to attach the other label. It is a Chilean Chardonnay, made from juice acquired at Gentile Juice. Added golden raisins, a bit of sugar to get the SG up, and home toasted oak. I had sent a PM to correct that I keep my white wine unit @ 46F By the time I pour I figure...

This big enough for a hobby?

OK I'm a little worried. Seems to be stuck at 1.013 sg. Added a heat pad to get temperature up to 75+