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Yes, I have 3 fermenting buckets. Two 6 gallon ones and a 7.9 gallon. @winemaker81 Thanks. I take it I can combine them back at some point.

It is a 6 gallon batch but it is in a 7.9 gallon fermenting bucket. @Jim Welch

I cleaned everything up a few hours ago. I just went back and checked it again. This fermentation has lost control! Help!

The new this year, Baby Super Tuscan Tavola Kit. I pitched the yeast at 12:00pm yesterday. This is what I woke up to this morning. I think it’s fermenting now!

Exactly why i want them. I go to Arizona in the winter for 5 months.

I have been labeling with these from AIO. They work good but painters tape or make you own are probably just as good. They are reusable though. I take a picture of them and save them on my computer for future reference.

I bought 2 of these this week. Should be here tomorrow. I was wondering it these were the same as what everyone here had been talking about.

@vinny You have a link to those breathable bungs? I need some.

@winemaker81 What kind of airlocks or bungs are you using in the pictures with the carboys. Don't mean to highjack the thread!

I do not have any place that is cooler in the summer. No basement for me. Which would be the better kit to start in those temperature. I would think it would be the Baby Super Tuscan Tavola Kit but do not really know.

I have 2 finer wine kits that I would like to start but am unsure if I should start them now or wait until cooler weather. My wine room, such as it may be, is not temperature regulated. The temperature can very 6 or 8 degrees in the summer month. Lately with this hot weather we are having (85 to...

Same here! They said their new shipments of wine will be in Friday and I should have what I ordered by the middle of next week.

Same here. I put my order in on the 16th and haven’t received mine yet either. I ordered the Baby Super Tuscan Tavola. They must have run out before they could fill my order. I have not heard anything from them though.

I started trying a few red wines and would really like to know what I am tasting that is so bad to my taste. I will start with Apothic red blend, this stuff is horrible! I don’t know what the most pronounced taste is, but I hate it! Maybe strong tannin or oak? The next pick was Sangria, all...

My feeling exactly. The Syrah forte was way thicker than any thing I ever tried before! I have the Tavola also but I have to wait for a couple of weeks for my fermenting bucket!

I just followed the directions. This is good to know for future wine kits though…

Yes….2 times a day I punch them down and stir a little.

Paragraph # 3 does not make a lot of sense to me. I believe they are trying to tell me once the SG reaches 1.010 to snap the lid closed and don’t open the lid again until day 15. Where is the 15th day decided from. From the day the must was first made or from the day you pitched the yeast?

Here we go…..It’s percolating now! My Syrah.

Sorry guys…I see this topic has been discussed to death! I found a lot of info by using the search tab. Thanks @Ohio Bob for your reply! I should have check first.