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Rob, This is one source for the malic acid test kit: http://www.finevinewines.com/Home-Wine-Making-Equipment-Testing.asp It works very simply by drawing out a small wine sample into a plastic sqeeze tube. The sample is applied to a test strip and after 4 minutes the color is compared to a...

I think that the PE should always to added pre-fermentation. It helps breakdown cell walls and release juice making it available to be fermented. Also, it was mentioned above that PE in the presence of alcohol may be problematic. I'm not sure why because I know PE is used to remedy pectin haze...

You can also opt to purchase an Accuvin Malic Acid Test Kit to test when MLF has completed. It's less expensive than chromatography if you only test occasionally. Fred

Usually, allowing an interval of a few hours between stirrings also helps (also lets your arm rest)rather than trying to degas it all at once. Also, it degasses better when warm rather than if it's cold. Fred

Scott, I think I'd be inclined to leave as is. This is a 23 liter kit, meaning that it probably already has the optimum amount of sugar included. If the s.g. is near 1.100, then adding raisins is going to increase the sugar content even more possiblyraising s.g. to the point of making the...

As the recipes call for, you should add the pectic enzyme in advance to give it some time to begin breaking down the cell walls and releasing the juice. The more dense the fruit, the longer this takes. Unless your fruit is already mushy, I'd opt to allow 24 hours. In either case, it's probably...

Taallman, Great idea and congratulations on your getting married. There's a few potential problems you should be aware of before you try this. First, you're going to need to start with a very robust red wine, then you're going to need to age it a very long time in bulk, i.e. carboy, then you're...

RJ, You're fine. Fermentation does slow down and eventually stop as the yeast digests all the sugar to alcohol. The best way to know when fermentation is complete is when it appears to have stopped check the s.g. daily and when it is less than 1.000 and is the same on two consequtive days it...

Pettyus, As you can tell by the difference between cpfan and me, winemaking is largely dependent upon what you want your outcome to be stylistically. I guess I prefer a little more alcohol in my finished wine than he does. I've done a number of Sauv. Blancs and 1.090-1.100 is the range I...

Hang in there and welcome to the forum. Everybody here has been a newbie at one time. Just read and ask questions before doing anything you don't understand the reason behind. Good luck, Fred

femki, It sounds likely the FOP has only added the kmeta packet that comes with the kit. This is usually good for about 3-6 months, more or less. IMO, the best advice is do what Wade said and get yourself an Accuvin SO2 test kit (about US$30/10 tests) so you can know at any point in time what...

Usually before adding chitosan you're supposed to add kiesosol. They work better together. The wine will begin clearing almost immediately and be completely clear in about 2 weeks. That said, don't worry about it because you don't have to add anything for wine to clear. It just takes more...

At what stage is your wine? Secondary or post-secondary? Have you added any clarifiers such as bentonite, kiesosol or chitisan? Fred

Use within the range of 1.090-1.100 s.g. I've never done this particular kit, but all Sauv. Blancs will do well at this range. Fred

The drill attachment (Mix-Stir) you're referring to is mainly used to degas the wine. Simple stirring with a spoon is enough to mix the bentonite and wine. I like to stir my wine about 3 times per day while in the primary to keep the yeast, nutrients, bentonite and lees in suspension. After the...

Troy, This sounds a lot like what old timers in eastern NC traditionally have done with herring especially before refrigeration was invented. Every spring herring migrate up the rivers and creeks along the East Coast to spawn. The 6-8" long fish are netted then gutted, decapitated, de-finned...

Allie, These look delicious and easier than making wine! Only problem is it's winter here so there won't be any cucumbers available for about 6 months. How would you make them crisp? Fred

We only got 8" this time, but we had 12" last weekend and most of that was still on the ground. We've had snow on the ground since one week before Christmas. It's been great for the ski resorts in this area. Fred

I have one that I almost never use. I also have a debit card that I frequently use. With a debit card my checking account is debited immediately almost like paying with cash. Do you have debit cards in NZ? Fred

Julie, Wine Expert makes a Montepulciano kit. I've never tried it, so I can't say how it compares. I finished a commercial bottle of 2007 Montepulciano D'Abruzzo tonight and I agree with you---------I've got to do a kit. See the link below...