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Italian Piedmont Nebbiolo https://www.homebrewit.com/italian-piedmont-nebbiolo-with-grape-skins-winexpert-eclipse-premium-wine-making-kit/

I believe synthetic corks have a higher problem rate with creasing. In any case, you should be using #9 corks with a floor corker.

Yes that is normal (or what it looked like last year). that is the Chaptialization pack. I think the specks are yeast nutrient.

I wonder ... although it tastes "unpleasant", I wonder, in small quantities (diluted with the rest of the batch), if it adds body/character to the wine. The fermentation and aging process can transform a lot of stuff. It may also be a source of tannins. If your finished wine could have used a...

No experience. I can't imagine why it would be a problem. Filter towards the end. Filtering should only be done on wine that is already clear. Last step before bottling.

What quality cork did you use? #8 or #9 size? I wonder if it is the kit or the cork?

I assume you are asking about red wines. Depends upon the kit. Cheaper kits 2-5 years. I'm guessing the top of the line kits 5-10 years. 10+ for the full body reds. Cork makes a big difference. If you are going to age more than 2 years, make sure you use a high quality #9 cork. You need a...

I would think that boiling them in water leaches out some of the "essence" that you want in the wine. Trying to sanitize oak is a loosing cause. Too many pockets for undesirables to hide in. About the best option is to heat sanitize. Maybe put it in the oven at 170 (?) for 30 minutes. Hot...

Hmmm... people are drinking less wine (lowest production but still a surplus over demand). Global wine production sinks to lowest level since 1961 Worldwide wine production is set to drop 8.2 percent from last year’s amount, the lowest level for almost 60 years. Harsh weather in Europe was...

Two options: 1) Buy a high end Pino kit, and ferment it down. When it is at 1.02, mix it in with your stuck kit. 2) Dump brandy into it, and call it a port.

I buy the top of the line kits and let them age at least 2 years. I prefer them to the $10-$30 commercial wine. I must admit that I can't appreciate the $50+ wines I've had the pleasure of drinking (except for the 40 year old Taylor port).

It has to be fully degassed before you bottle. It can still have CO2 and not bubble. You only add Sorbate ONCE. For Dessert wines, you can usually skip it, especially if you are boosting the alcohol. Yeast is unlikely to ferment the remaining sugar. If it has been more than a month, you might...

Any guess if enough vines were damaged to affect the cost of juice over the next few years while replacement vines get established?

Make the wine to your personal taste. I prefer desert wines in the 1.02-1.03 range. Assuming you don't want it any sweeter, you can skip the Sorbate (IMHO: why add something you don't need to?). It may ferment down a little lower over a long period of time, but who cares? If you do want to...

Any thoughts on which of these juice pails are worth trying (I prefer the reds): 6 gallon pail Varietal/pricing is as follows (for pickup in Madison, WI): California---Red Juices, $45 per pail Alicante, Barbera, Cabernet Franc, Cabernet/Merlot (50/50), Cabernet Sauvignon, Carmenere...

I have used both one-step and PBW. With a bottle brush, they both work. Star San is more for sanitizing than cleaning.

I use the All-in-one to rack from carboy to carboy. I rack enough to cover about 1 inch of the bottom of the receiving carboy. I then add k-meta. Start racking again (vacuum out the air). I then shake/swirl the receiving carboy to mix it up. I continue that until the carboy is about 1/3 full...

Yes. Rack and add k-meta before bottling.

The "vented" version will allow gasses to escape. https://www.morebeer.com/products/silicone-stopper-breathable-carboy.html If you are afraid the bung will be pushed out ... https://www.morebeer.com/products/premium-breathable-silicone-carboy-hoodbr.html

to add to what AJ wrote: Sorbate keeps the yeast from multiplying. It doesn't do anything to yeast/bacteria already there. If you let a wine ferment to dry, and do not back sweeten, then you don't need Sorbate (nothing to allow yeast to grow). SO2, in high enough concentrations, will kill...