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I did taste the reisling and it tasted pretty good to me....nothing amazing, but we smiled with the finished product because it was our first kit and it actually worked. I am going to let the cab s sit in the carboy for 30 days, bottle it and let it sit for one more month before we see what we...

So we got over the hurdle of getting the fermentation complete for this batch and moved it to the carboy last night. Here's how we probably screwed up the entire batch (wonk wonk for real). It needed to be topped off so after back and forth conversation that went like this: use water, no we...

Lalvin Yeast/ Brew Belt: Anyone Use This? I used the Lalvin yeast, probably the RC 212. I don't recall the specifics, just guessing based on that one being the one for reds that comes in RJ Spagnols kits typically. But now that I look back it was just not warm enough to get going in the...

You were right on the money with this tip on temperature. This was my second batch and the temps in our area have had some serious fluctuations. Moving the batch to a warmer area under the stairs, wrapping in blankets, turning up the house temp to 75 and turning the light on above it did the...

Purple Wine Scum Might Be Good? I've looked at things again this morning and I see a purple wine scum that wasn't present evening before last. I HOPE this is a good sign. Is it? I took another SG reading and it's a minute change from the 1.092, barely enough to call a change, but it's 1.091.

No signs of fermentation that I can see and I'm getting nervous. Here's some facts: We bought a Cellar Classic Cabernet Sauvignon wine kit. It's only our second kit. We placed the container next to a carboy of Green Apple Reisling. The carboy has shown a temp of 70-72. I don't have a...