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Awesome thank you. I assume a sugar syrup solution?

Well I already put the yeast in I started last night I don't think I can add more sugar now. The directions show 1.080-1.100 starting range.

Yes I mixed enough water. The same way I do Everytime.

Merlot

I just started a Merlot kit and when I measured the SG it was pretty low. 1.065ish is that ok or is it a bad kit?

What is the best type of oak for aging sangiovese?

Thanks. Does racking to bottling bucket count or do I need to rack to carboy let it settle then rack to the bottling bucket?

So I have finished aging. Can I bottle straight from the carboy or do I need to rack it off the oak first and let it sit a day or two?

Can you age with multiple types of oak at the same time or one at a time? I French, American.

I am aging an off dry wine kit with a spiral of French oak. I tasted after a month of the oak and it seems more dry than my first kit with only the directions. Does aging with oak make the wine more dry? If so what can I do to mellow it out and nake it more off dry again?

Does anyone know how to ship wine? I have family out of state and would like to give them a bottle. I probably won't see them until Christmas. I thought it would be easier to just ship it.

I already tried. It won't let me. I have been able to see the difference, but alot if them are running 20 ft long across the top. When they are starting to fruit can I cut back the ones that aren't fruiting?

Ok so my plan so far is to pick, crush and destem. Then measure brix and pH. Adjust if necessary. Add kmeta and sit for a day then add yeast. If I'm only leaving the skin on for 2_4 days do I need to add more yeast when I rack off the skins? Or just let sit for 2 days then rack and add yeast?

So would I ferment like a red or white with the skins?

So I gave a friend that has around 20 muscadine vines in the back to yard. They said i can use it. The only issue is they don't know which type of grapes they are and that tgereis a mix of red and white. Without knowing how to separate. Is it possible to ferment them all together or would I need...

Should I just not to anything and see where the fruit comes in? Or possibly just cut everything back to 2 nodes and see where they come in?

I have watched some videos already, but they all start by identifying last years growth, but how do I determine that if these have never be en pruned or at least more than 10 years?

I have a friend that has old muscadine vines on 3 trellises. They probably have never been pruned, but the still produce lots of clusters. It is a tangled mess. What is the best way to prune these back to help the grape quality?

Yes I added another dose of 1.5 grams when I reracked.

Thanks. I'll take a sample. It doesn't seem discolored.