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I have a question: Is it OK to use the wine whip with a whole bunch of oak cubes potentially rattling around the carboy? Or do they even rattle around? Maybe they just stay at the bottom and behave? I can't imagine any cubes gaining enough velocity to crack the glass, especially with frequent...

Has anyone done the above kit? I really had my heart set on CC Showcase Sonoma Valley Cabernet Sauvignon but the local home brew store had sold out of that one. The guy at the store said that this one was comparable, so I bought it. I am now hoping I did not make a mistake. It seems to contain...

I noticed that they removed a racking from their steps as well. Personally, I prefer to rack off the sediment about 48 hours after degassing and adding the fining agents (which I do around Day 22). I don't like the thought of leaving it sit on all that sediment the finings remove for another 20...

You're right. I totally messed that up.I took a look at the hydrometer this morning and I had been reading it incorrectly. I'm actually at 1.090, which is dead centre of the 1.080 and 1.100 starting range. Next time I'll use my reading glasses. And by the way, I did not intentionally steal...

I added the juice, water and skins to my Cellar Craft Showcase Malbec kit this afternoon, then pitched the yeast. About 6 hours later, I stirred vigourously, checked the gravity - and I'm BELOW 1000! I should be around 1.018 or so! I know I accidentally added a little bit too much water, but no...

Late reply here, but I've done it with a Cellar Craft Showcase Shiraz kit. Used RC212 yeast, and fermented slightly cooler (about 68-70) for two weeks before transferring to secondary. It was on the skins for the duration of the two weeks. I bulk aged for 3 months with an extra pack of French...

Definitely I would rack while cold. That would prevent any solids from re-absorbing as it warmed. That's what I do with beer. Also, my freezer is elevated on an old IKEA coffee table, so I can siphon right out of the carboy in the freezer without disturbing it. So, my process would be this...

Today I noticed a sidebar in the instructions for my Cellar Craft Showcase kit regarding cold stabilization at 29F to 35F for a week to 10 days prior to bottling. I had no idea wine could be cold crashed! I am already completely set up for this (freezer with temp control) as I have been cold...

That's what I'll do then. Thanks.

Do they eventually become water-logged and sink to the bottom? I'm not crazy about the way they float on top the must.

That's what I did ultimately. Soaked in hot water for 10 minutes as per instructions, then dumped the water and the bags (unopened) into the primary.

I opened my 5 week Cabernet Sauvignon kit today to start it, and noticed there are two infusion bags that smell of oak. Does that sound right that there are two of them? They aren't labelled other than some coding, and there is no reference in the instructions other than "your kit may contain an...

That was really helpful, I never knew any of that stuff. Now I know my raisins and currants. Thanks. :db

One more question. Maybe kind of a dumb one. But when we talk about "adding raisins" to wine, are we talking about currants? Put another way, are currants distinct from red or white raisins?

Thanks for the detailed reply. I might just go with 400 g to start.

I'm looking at adding to the primary at pitching time, not later on.The package I am looking at buying is 400g, which is 0.88 lbs. Does that sound like enough to make a difference, or should I buy a second package and add more, to at least one pound?

I'm thinking of adding some currants to my 5 week Grande Cru International Cabernet Sauvignon kit. I will use the process in Luc's article as linked above. How much would be the right amount? 1 lb? 2 lbs? Reviving an old thread here, but I thought it would be better than starting a new thread...

I concur with the others. You must assume that the crack will get bigger, your carboy will fail, and it will do so at the most inopportune time. When it fails, there will be no chance of salvaging the contents. Now factor in the risk of injury from shards of glass, and the possible property...

Good to know. Thanks.

Does RC212 need nutrient additions? I've read that RC212 has "high nutrient" requirements. Does that mean I need to add yeast nutrients?