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I can only get the 150 in Virginia, but whenever I have business in Maryland, I'll pick up a couple bottles of 190. I use the 150 for the limoncello (less cutting needed) and the 190 for vermouth and bitters.

Do you add the glycerin to both reds and whites? Or just reds?

We’re aiming for around 10, but I have a couple people in tow already that will be along. And I’m just getting juice this time. I may be interested in checking out the crushing process, though. I’ll reach out later this week to check in. Thanks!

I'll be there next week. I think I have everything I need... It being the first time I've done this, I'm looking forward to seeing how the process works.

Thanks for the explanation, that really clarified it for me. I'm trying to understand the reasons so I know where I can tweak and where I'll screw up. :) Thanks all!

Does it affect the taste of the wine? I guess I'm trying to understand the advantage to not waiting until it's stopped.

So now I think on it, what effect does racking before it finishes fermenting have on the wine? Why rack at ~1.010 and not wait until 0.996? Forgive me if that question's been answered elsewhere, and thanks!

Sorry, I knew those didn’t look right. 1.004, and you’re correct, 0.996. So, given that, I’ll rack it this afternoon. Thanks for the feedback!

Thanks! No skins, it's a Pinot Grigio. And I have a decent area in my basement that'll keep it a good temp. Thanks!

Hi, all. I just started winemaking in the last couple months, and have only done 2 kits so far. They came out great! So now I'm hooked. So here's my question: The kit instructions say to leave it in the primary until below .96. It's currently at 1.04, but I've been called out of town and...