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A starting SG of 1.054 implies an ABV of 7.61%, which is low. You want an ABV of about 12% for a Merlot. I would want a starting SG of 1.085 to 1.100. Adjust before you pitch the yeast.

You can "proof" the yeast before you use it in the fall. basically, mix up a starter batch before your pitch it. If you don't see any activity with the starter, then get new yeast. Maybe test some of it two weeks before you get the buckets so you can have time to get new yeast before the juice...

Put the lid on. It doesn't need any more O2.

"The partial oxidation [of sugar] that occurs during fermentation does not require free oxygen." C6H12O6 → 2 C2H5OH + 2 CO2 "The dissolved oxygen levels in wort drop from saturation to near zero very quickly after pitching yeast, usually within 30 minutes under ideal conditions, because...

red: 70-85 degrees is good. white: 45-60 (I don't know any home wine maker who does that low). http://winemakersacademy.com/effects-fermentation-temperature-wine/

It was a Saturday afternoon, and I had to press out (and in) a wheel bearing. I couldn't find a shop open to do it, so I bought a 12 ton press for $100 (frequent 20% off coupons) from the local Harbor Freight. https://www.harborfreight.com/12-ton-shop-press-33497.html I saw the threads about...

For k-meta (or na-meta) solution, the primary sanitation is so2. So, getting it wet with k-meta solution, and letting the gas do the work in the bottle (while drip drying) works. Look up sanitizing a carboy with k-meta, and they talk about putting an inch in the bottom, and letting the gas do...

On my first attempt IM Blackberry Cab, I added 5# of sugar and shorted the water to make 5 gallons. It was purely by accident I shorted the water. It turned out great. On my second attempt at the same kit, I added 5# of sugar and mixed to 6 gallons. It turned out good too. I have not tried...

I wouldn't trust One Step for sanitation. While it does produce Hydrogen Peroxide (H2O2), and H2O2 can be used as a disinfectant, at the stated cleaning level (1 TBS per gallon) I doubt it produces H2O2 in the concentrations needed for disinfection. Also, the contact time is pretty significant...

Looks interesting. What sanitizing solutions are recommended? Are the foaming ones a problem?

You will have to watch your must constantly if you want to hit exactly 1/3. Close is good enough. The difference between Starting SG and 1.000 is close enough for nutrient addition purposes.

There is about 1/2 gallon difference between the largest and smallest. I save the largest one for racking. I rack in to the temp carboy, clean the old one, and then rack back. I have a French carboy.

The k-meta shock, and fridge while you are gone, is a good option. Yes, and no. If anything is there, it will knock it out, but nothing is 100%. Just like you can't stop an active fermentation, you can't kill everything. But, it make knock them out long enough to give your yeast a chance to...

You are asking for trouble if you plan to ferment a 6 gallon kit in a 6.5 gallon carboy. How big is your pail? Remove 1 gallon (before pitching the yeast), and put that in the fridge. Ferment what you have left with the skins. When you get back, slowly add the removed juice (about 1/2 gallon...

I just started the kit yesterday. I'll let you know in two weeks. I did both the RJS Raspberry Mocha, and the WE Chocolate Raspberry. One of them had a heavy chocolate aroma.

I wonder about doing that for storage (cork and cap). Kind of takes away a little of the ambiance when giving it away, or opening it at a party. My floor corker has no problems inserting the cork (I slick them up when sanitizing with starsan). After 2 days, the corks inserted flush are...

I had a bunch of Champagne bottles, so i thought I would put them to good use. I bottled a batch of regular red wine, and put in a regular cork (not a champagne bottle mushroom cork). Little did I know, but Champagne bottles have a taper. The inside of the neck of a bottle is narrower at the...

When I bulk age, i don't worry about degassing. It will take care of itself over the next year.

How did the Peppermint Mocha end up? Do you have an SG reading after adding in the F-pack. I just started the Peppermint Mocha (I had to wait for a carboy to free up). In the past, I add 1/3 of the f-pack up on day 2, and only 1/2 of the chap sugar. The f-pack up front minimizes the sorbate...

Two unchanged readings a few days apart is when it is done. It should finish around 0.996 to 0.998. No rush though. The difference is just a few days. A hydrometer measures the density of the liquid. Alcohol is less dense than water. Water is 1.000 (what you call "0"). So when you have 10%...