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None of the literature I have shows the varietals. Looks like they're keeping it to themselves.

Given your need to bottle, I would do so without adding additional K-meta. I suspect 18 months is a reasonable bottle aging.

AJ, thanks for the response, abbreviated here. My definition of necessary is I'd like to outlive the wine.

Wine will age and eventually spoil at room temperature. If I read you properly, the non-climate control area temperature is around 90F. At that temperature wine is likely to spoil in short order. As an estimate, 4 months at 90F could be equal to wine properly stored (at around 55F) for 20...

I clean equipment right after use and store most of it in DIY airtight containers. To keep everything sanitized and ready to use including corks, I add K-meta to generate SO2 in the container. When opening and working with the containers I get the expected heavy odors but I've never had any...

Similar to the previous post, I'd rack again and continue as planned. Beyond that, I see no urgency to act. If you prefer to wait an extra few days there's no harm.

I have three points to offer. I suggest you go back a read Joe's comment in post #16; it's excellent and perhaps the best advice you'll find. I also agree with Joe's last comment but suggest you not add tannins because of it and neither did he. Instead, (as Joe suggested in #16) find out...

Gill, you may be getting something akin to a "cap"; skins, chips, and other solids are accumulating at the surface. To get the maximum benefit from these solids, stir them back into the wine frequently when you take your SG readings. Caps aren't typically a major issue with kits but it's best...

Attention viticulture / enoology students looking for a project ...

I understand the idea, but I haven't done it and am curious as to the technique. Would you normally leave the carboy low while waiting for the sediment in the jar to settle?

Thanks for all the responses. Although no one suggested fermentation time can be calculated within a reasonable range and I don't know how to do it, I'm confident it can be done. Virtually all winemakers know temperature impacts fermentation and that wine ferments more slowly at lower...

I hear what cmason is saying and I get it but the idea of racking is to remove sediment. I'm in favor of not disturbing sediment more than necessary because doing so will move the sediment back into solution. Having said that, I doubt anyone racks without picking up some sediment and what's...

One more point, try racking from the middle or upper level of the wine. Keep your siphon away from the bottom as long as possible.

Try tilting your wine, possibly using a piece of 2x4. Also, when you see sediment start to flow, slow down. Finally, you may be able to skim the top then wait a few hours and rack.

In thinking about this topic, I want to offer a serious observation. There is no limit on the amount of wine an individual can produce for personal use. The limitations of 100 gallons for one person and 200 gallons for 2 or more adults relate only to what can be produced without tax liability...

Doug, thanks. I'm somewhat familiar with it but haven't had an instance to chapitalize as I've only done fairly expensive kits so I only do limited experimenting. Being someone who routinely misspells, I always assume others are as challenged.

200 gallons for a couple / family is quite a bit. If you have a problem and need a place to hide the excess, let me know. I'll help you out although I'd have to make certain there's really wine in the bottles.

Joe, a very good, worthwhile, and different slant on the topic. I have to take some exception to your initial comment. Recreating what we like isn't all that difficult but creating it the first time can be challenging, at least for me. On your capitalization (sp) point, it may relate to...

I haven't compared ABV of kits. ABV is more closely associated with style or varietal. To illustrate, within reds Beaujolais, Burgundy, Bordeaux, and Chianti are often in the 12.5-13.5% range. Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah are in the 13.5-14.5% range. Zinfandel is 15-16%...

I've been wondering if it's possible to calculate the time to complete primary fermentation. For example, when we know starting specific gravity, volume, ambient temperature, and yeast brand / type can the time to desired ending specific gravity be determined? The issue came up because I'm...