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Thanks for all the guidance. It's only been in the carboy for about 2 weeks, or a little less. I added the bentonite after rehydrating it overnight. I am perfectly willing to let it clear for several months. I threw caution to the wind and added the Packet D before I read @winemaker81...

Alrighty, where to begin? I guess I have two questions: I am making a plum wine because I have a lot of plums from a friend. I have completed primary fermentation and racked from a bucket into a 6 gallon glass carboy. I didn't degass when I racked into the carboy. The wine started to clear...

Ooh. BBQ. excellent idea!

OK, just racked a Cab Sauv from a 6 gallon carboy down to a 5 gallon because I still had too much headspace and didn't want to add ANOTHER two bottles to top up (already added 4 at the start.....no way did I get anywhere near 6 gallons ....but I digress). I had about 1/2 gallon extra that we...

Again, I ran into the same results as you. Totally agree with your recommendations to the instructions. I have been making notes on the instruction book they sent (which is a nice product). I did primary in a 7.9 gallon bucket with the lid loosely on top. The foam didn't blow out but it...

For what its worth, I am in the middle of my firsyt FWK Cab Sauv kit and I got sideways at exactly the same point in the instructions. I think your rewrite of the instructions is spot on. I ended up in exactly the same place you are! Best of luck to both of us!

The OP begs a question: The instructions are pretty clear that the kit is designed to start with exactly 6 gallons for very scientificy reasons (that I don't pretend to fully understand). However, given the discussion about the actual volumes of fermentors, wouldn't it be more accurate to aim...

OK, now the question has morphed into how accurate the scales are....... I am LOVING this topic.

OK. Now my head officially hurts...... So, how does the atmospheric pressure effect things? We have a front moving in and the pressure is dropping here. :h

I am definitely going to measure and mark.....unfortunately, now I have to wait 6 months since my carboys are in use. I will go and check all my 1-gallon, 3-gallon, and 5-gallon carboys. My surprise after initiating this thread is how few of us really know how much liquid we've been working...

I also had very little loss after racking. Being the cheap SOB that I am, I left very little.....maybe enough to make the oak chips wet.....max of 1/4 bottle.

OK. I bet you're all correct about the carboy being larger. Like I mentioned, it was a brand new "6 gallon" carboy. So, maybe this one is, indeed, much larger. To answer, one of the first thoughts above, I filled the bucket to 6 gallons before adding the skins in the bags. In fact, I was...

OK gang, any ideas here: I just racked my first FWK Cab Sauv kit from the fermentation bucket to the 6 gallon carboy. I know almost all the kits will need a bit of topping up with another wine, but I only had 5 gallons. I would have needed 5-6 bottles of wine to top up to within a couple...

OK. Besides, it may only take 1/2 bottle to top up which means I have to drink the other half. Damn this hard work!

I'm new to this wine making stuff and have a question: From reading on this forum I see that I should not leave very much headspace in a carboy when aging the wine. My understanding is that tthis is to minimize oxygen contact. Since I do beer brewing, I have CO2 available. Would bleeding...

Since I'm a beginner, I followed the directions verbatim. In this case, I added the kit Potassium Metabisulfite, kiesolsol, Chitosan, and Potassium Sorbate and stirred per the instuructions. The kit instructions said to do this on Day 20 but I left it until about another week (can anyone say...

I went from an OG of 1.084 down to 0.998. My second batch was 1.100 to 0.994. Third was 1.100 to 0.996

I just learned about the Finer Wines kits a couple days ago - watched their YouTube videos. I think one of their kits may be next on the schedule.

The kits I used where Master Vintner Winemakers Reserve Cab Sauvignon. My first attempt tasted good but a little sweet for a Cab Sauv. I'm pretty sure that I didn't get full fermentation because the room was too cold (low 60's). The next try with same kit and better temp control was better...

While I have been a beer brewer for decades, I'm new to wine making. Only made three batches so far...all the same Cab Sauv kit. I used the EC-1118 that came with the kits but wonder what other yeasts the forum would recommend? I prefer 'big' Cab Sauv's and, while the kits I made are good...