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The $59 does seem very low to me. Not to say it's a good value because that depends on the wine. But, you can't buy bottles with shipping for less than around $22 and that doesn't include the wine or the added shipping for full bottles.

I would consider getting fermentation going, but first make certain it has stopped and won't continue on it's own. Are you certain fermentation has stopped? In my experience, 68F is cool but (with only a few exceptions) not too cool. See if you could move the process along by moving the wine...

There is value in using potassium sorbate and k-meta, depending on what you are making. It does not stop fermentation but keeps the wine from re-fermenting by inhibiting yeast reproduction. Potassium sorbate may impart taste, according to some wine makers.

Also, keep in mind that the hardest but usually best thing to do with wine is nothing.

What are you making?

Similar to previous comments. There were instructions and supplies (packets) provided with your kit. My suggestion is to go forward with them. Note: don't add your kit's packets plus the k-meta and potassium sorbate mentioned above. That would be duplication. Also, please let us know which...

Sand, you don't show the "bladder" in the carboy, but I'd be concerned about anything that blocks gas from getting out. For example, CO2 unable to get out may be forced into solution.

Not if you had 14 kits. Actually that's quicker than most folks who don't touch their wine for a year or more.

You'll get a lot of positive comments on RJS Super Tuscan and it's my favorite, as well. It's as easy as any red you'll find and you won't have any problems if you're thoughtful. In overall terms, buying kits is like buying the wine: you get what you pay for. Buying a cheap kit is like, well...

You raise several points and, as stated above, contacting RJS is a good idea. The SG reading could mean many things, including insufficient stirring, a broken hydrometer and the hydrometer is stuck to the side. Also, I doubt if 2 cups of sugar would have that impact. (Anyone else, please...

For me the answer to your question is sometimes. I clean everything after I do my work and don't keep the Easy Clean I use because it's dirty. Any left over (unused) Easy Clean I keep. Then, as I begin my new work any Easy Clean I use I keep because the equipment is already clean and I'm just...

Welcome. I'll be interested in the comments you receive because I've never seen what you have. My wine doesn't have more than minor sediment when I add fining agents. Did you stir each item or wait until you finished adding everything? (Hopefully the former.) Had you racked before or is...

In short, the fining agents benefit from sediment in that it allows them begin more vigorously and form larger particles, which can easly fall out of solution. Fining may stall without suitable sediment. Here's a statement from WE: The clearing or fining agents used in Winexpert's wine kits...

I think the whole idea is a bunch of malarkey - just a way to get some press. But it made me wonder; does anyone know why they really chose Charleston Harbor rather than the Pacific coast? The article states, "Charleston Harbor was selected for the experiment because Dyke is from Charleston...

Leeboy: Absolutely, wait for the sediment to fall and the wine to clear before bottling. Unclear wine will not clear in the bottle. My suggestion is to give it at least 5 days and probably 10. An additional week or two will do nothing but improve your product. Keep in mind that kit...

It sounds to me like you didn't add sufficient water to begin with. In other words, it's not that you racked and had 1 gallon left in primary. I wouldn't call that topping, it's more like correcting a mistake. That being the case, I'd add water now so that the wine is blended properly. Make...

Two quick points. First, it should be safe to drink; the only issues being taste and odor. Second, I agree with your point on waiting to settle - although you probably didn't have an issue if you didn't mind the sediment.

So you have 4 gallons of wine with 2 gallons of air, and you're wondering if you'll have a problem. Beyond keeping bugs out, you may as well skip the airlock because you already have sufficient air to cause oxidation. Add to that the oxygen added when you poured the wine into the carboy when...

I'm planning on making a a green apple kit (probably WE's Riesling) and am thinking about adding some carbonation. Is there some level of carbonation I can add and still use 750ml wine bottles and corks? If not, I assume I can use beer bottles and caps, but some thoughts, please. Does anyone...

You probably know this but, Crosby & Baker is now BSG - as of 2011. I've attached a picture of the carboy they offer.