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Sounds good. Thx for confirming. Boy I'm glad I reached out on this forum!

LOL possibly. That's hilarious. It's their secret "instant" brew. Thanks for these concise tips!

It's nice to learn from someone. I did a lot of research but still was disappointed with the auto-siphon. Some things you just have to expect won't go your way I guess. Lol workboot wine. Footy with notes of cellar. Some old leather coming through... Great to hear about the forum. It's...

I see. I just checked my kit instructions and it does include sorbate and instructs to add it with the meta bisulphite. I found this here: https://winemakersacademy.com/potassium-sorbate-wine-making/ Since I'm planning on taking it fully dry maybe I'll be OK without the sorbate? Wondering...

Hmm, there seems to be a couple different views on this. I'm curious to know why sulfite would do anything but kill the MLB. If the flavor is changed I would assume that would happen if the MLB becomes active and throws the acid balance out of wack. But why would adding sulphite react with the...

(Sighs with relief).... Cheers, thx for sharing your knowledge. I'll try to remember to come back here as the batch progresses and give any relevant updates. From the looks of the forum so far I'll likely be spending a long time lurking through some of the great threads.

I was wondering that. That if I can correct with acid after I give the MLB a chance. If it tastes like it's missing acid before bottling, I can then add some back with tartaric? Thanks for sharing regarding the juice buckets! It's interesting the kits do things so differently. Is that...

Oh no! Well I hope it's still drinkable wine. I'm sorta peeved the tech told me it'd be fine. She didn't mention anything about it producing off flavors or an out of balance wine. EDIT: I will add that she did seem very knowledgeable but it seemed like she didn't get too many calls from home...

Ahhh I see. That's good to know. I didn't consider how it might bring the acid levels out of wack. I'll skip the MLB for kits then. Can I ask, why does it differ starting with grapes? Wouldn't it throw the acid out of wack in that case too? And is MLB beneficial if you use pasteurized juice...

That makes sense. I was a bit confused about the gradations. Thanks! I'll check out that link.

Ah I see, I remember reading something about this in my book. Thanks for clarifying!

I have read that it is a slower process, which is why the tech recommened 4 weeks as oppose to the 1 week the kit recommends for secondary. It does produce c02 so shouldn't some small amount of bubbles be indicating it's at work? I mean if it's totally flat you could assume they are either dead...

I just took another look at my hyrdometer. At the very top of the gradations it has 1.000 then it has a 90 then a 80. I believe it was at the 90.

That's a relief. Thx for the tips regarding taking the bung off. Oh no? I can't add any sulfite even after secondary is complete? I didn't know that. In the book I'm reading I believe it suggests using both MLB and sulfites.

Thanks! It looks like a great forum with tons of useful information for beginners. And that's great news to hear regarding the air. I was a little devastated when the auto-siphon started acting up. So I take it you're suggesting I should go ahead with the degass at the next racking as the kit...

I had a bit of trouble with my auto-siphon during racking to secondary. I had to keep pumping it near the end to maintain flow and there was a lot of bubbling in the tube from C02 I presume. I'm worried I may have aerated the wine. I'm hoping it didn't too much and instead mostly degassed the...