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There is a lot of CO2 generated during the hard fermentation. So, imagine all that CO2 trying to get out of that tiny hole of the airlock. This is why you get the big blow-out. As suggested earlier, perform the hard fermentation in a food-grade bucket. Some like to place a towel over the bucket...

Being a home brewer, I have a few pieces of advice: 1. I always said that beer brewers make great winemakers because they understand the importance of sanitizing. Wine is more forgiving than beer when it comes to this. The malt is a real feast for bacteria, spores, etc. So, make sure everything...

These yeasts have been re-packaged from a 500 gram bag in order to make available to the consumer some fine professional wine yeasts. They are being sold in quantities of 5 for $10 which includes shipping within the contiguous United States. Here is what I have available: Lalvin CLOS...

I bought some fermentation tannin from Scott Labs and used it in my Old Vine Zinfandel, Cabernet Sauvignon and Merlot. Now, I 'm thinking of using a finishing tannin. This is my first venture into the subject. Does anyone have experience using them?

There are really only three places in the Detroit area to get grapes: Macomb Vintner Supply (Sterling Heights), California Wine Grape Company (Southwest Detroit) and Ventimiglia Market (Sterling Heights). Some people in the Detroit area opt to go to Canada (Windsor) for grapes from Borrelli's...

I have been making the RJ Spagnols Cru International Ontario Sauvignon Blanc. QA23 and cutting it off at 1.005 makes for slightly sweet with grapefruit undertones.

Congratulations on a successful batch of wine! Hand corkers are great for doing a small batch. Seeing that you had a great experience with your first wine, human nature says you will get the bug and start making more batches. As you ramp up production, a floor corker is an indispensable...

My favorite scene is when Mr. Garcia says, "I should have sold my grapes to Gallo". Then Gustavo tastes the wine and says, "taste this, then tell me you'd sell those grapes to Gallo" ...freakin' awesome scene! How about when Alan Rickman tries the guacomole for the first time?

You really do not want to add more nutrient than required. But, it will not be devastating if you do. Nutrients are only really needed while the yeast are growing and multiplying. Once the must has reached an SG of about 1.060, the yeast are in what I call "feeding frenzy" mode. At this point...

Did you perform any nutrient additions? Here is the yest profile from Scott Labs: RC212 =============================== Pinot Noir, Grenache, Cabernet Sauvignon, Chambourcin, Rosé Selected from fermentations in Burgundy, France, by the BIVB. Timely nutrient additions are recommended to avoid...

I have never seen the packets not labeled. Sometimes the printing is very light on the packages. The different types of oak are there to give the wine a certain flavor profile. One thing to think about is the time it takes to extract oak. With the kits, contact time with oak is only for a week...

Welcome to the forum! I have three simple pieces of advice: 1) Always make sure that anything coming in contact withe must/wine is sanitized. 2) Once the must is fully fermented, air is your enemy. 3) Have fun! :db

What really makes the Buon Vino Filler work so well is the Fill-Head. You can get the fill head or the complete assembly which makes bottle filling really great. The full assembly is about $75. A lot cheaper than buying the complete filling system. The only thing missing is a vacuum...

Amen to that!

ahhh...this is the likely reason why the wines are not clearing. Grape skins can contain pectins. Especially the wet grape skins. Try using some pectic enzyme in the next batch of wine when there are wet grape skins involved.

Does the kit come with pectinase?

I made the RJ Spagnols Winemakers Trio Red using BM4x4 yeast. Performed a rehydration with GoFerm, and nutrient additions with Fermaid-O. OMG, what a great freakin' wine!

My friends say I am like Cramer (from Seinfeld) ...i just let them know what I think.

saul good man. Just keep going with the kit instructions.

I'm curious to know the what yeast was used, and the schedule of nutrient additions