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Thanks. The only place I know like that would be an unused bathroom, but this would have other issues. Would a bedroom suffice? Can I wipe the walls and floor with the star San? I live out in the county by a lake so there is always a realitive humidity.

Random sanitizing question... I keep hearing about sanitizing the equipment and tools, but not the environment. What is the best room in the house and the best way to prepare and keep the primary fermentation I'm good shape?

I have not seen any one talk about removing the capper/sleeves at the top. Is it the same just reverse? Heat up and pull off?

So after the primary with only 5 gallons, do you add another gallon back in the carboy? Or do you keep it there to keep it thicker. I tried wine from one of these and they do seem to be very thin. Or can you add enymes to help if become more full and rounded. Or both?

Thanks. Its a kit designed for frozen must. Which requires about 10 gallons or so to produce the 6 gallons of wine. I just wanted to start very basic with a concentrate kit then move up to must. As I have a local vineyard that will sell fresh must.

I am researching and getting ready to by my first equipment kit. This kit comes with a primary fermentation bucket of 20 gallons. I am wanting to start at making a 6 gallon concentrate kit and work up to must in larger quantities. I saw another thread that said a 12 gallon bucket is no problem...

I know this is the opposite of what you were going for, but I do not enjoy my reds bone dry. More on the off dry side. What would I need to do to ensure that I do not end up with a bone dry wine?