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My suggestion is to use the instructions as a guide in determining time; your particular kit will be different for many reasons including environment. Stabilizing is not required on any particular day. Beyond that, however, the stabilizing process includes degassing. You can save yourself...

The question to me is one of risks. I am confident knives, dishes, and other kitchen tools would be cleaned sufficiently in a dishwasher for there to be no meaningful levels of peanut oil. Thus, there the risk is insignificant. In the case of tubing and similar equipment where cleaning is...

Ernest and D.J, my view on using well or tap water is it depends. If your well or tap water doesn't contain significant levels of contaminants such as microbes, chlorine, or iron, you'll be fine. However, some well or tap water does contain these things and for those wine makers bottled spring...

I doubt sanitizer will have any impact. My understanding is that the allergic reaction is caused by proteins in peanut oil, not some microbes. In fact, tests with hand sanitizers showed them to be ineffective. Having said that, cleaning agents are effective in removing peanut residue. The...

I suspect others may disagree with me, but I'd say you have a significant problem, not with the primary but with everything else, including tubing. Unless you're able to test the equipment after cleaning to determine you don't have residue, I doubt you can be certain you don't have any...

Thig, I want to get back to you. I'd be guessing and I'm not at all certain what the best choice would be as I'm only slightly familiar with Muscadine. Hopefully someone else can reply.

Welcome to WMT. In terms of your question, I have two thoughts. First, if you're talking about fortified wine made with brandy, the cheapest way to buy it is probably at your local store. For example, you can use a regular Gallo brandy made from grape wine, adding it to a red wine. Beyond...

Great point. I put my wine into a beaker, not directly into a glass. Anything in the glass is gone, while wine remaining in the beaker is returned. I'm sensitive to not topping more than necessary so I generally don't drink more than a taste and use a small tasting glass.

Keep in mind that wine was made for thousands of years, long before degassing was used. The real secret to degassing is getting the wine warm enough, at least 68 - preferably 72F. Under those conditions, wine will degas naturally over time. Degassing with a drill then is easy, again if it's...

If you choose not to return the wine, don't forget to top off.

GeoS, welcome to WMT. If your approach works for you, it looks fine to me. My suggestion would be to clean the bottles after use, perhaps with a little Easy Clean (see below) and store them in a clean place. So, assuming the bottles aren't dirty before bottling, rinse them out with hot water...

Yes and no. Rack yes, throw the rest away no. First off, I doubt you have more than 5 gallons. If you have some left over, save it in a sealed bottle for topping off.

You're way off in at least one regard, probably several. First, I'm not following your comment on filling to the 7.9 gallon mark. That is a lot of water. If your carboy is 6 gallons, you seem to have lost about 3 gallons overall: excess two in primary and one missing in carboy. Your wine...

Deboard, I started a MM AllJuice Chardonnay kit several months ago and am not satisfied. As Rocky mentioned the wine is thin, lacking both mouth feel and body. (BTW, Rocky's made the same comment in the past, but I bought the kit anyway.) My Chardonnay seems more like Pinot Grigio. I...

Let the wine clear on its own first.

Dan, not certain but I believe you didn't agree with me then seemed to say the same thing. Where was I off?

Here's what I'd do: Get the wine into a carboy and top it to within 2" or less of the bung. Leave the wine alone. When in doubt, it's best to do nothing. Let the wine settle. This may take up to two weeks. Let us know what happens.

There's several points to your question. First, I believe most wine makers recommend bulk aging prior to bottling. How long is up to you, but three months is probably a good minimum. Beyond that, though, keep in mind that bottle aging isn't bad and isn't a whole lot different from bulk aging...

How time flies. It seems like only 2,000 years ago.

I'm not familiar with their kits but I read their instructions. I must question them, which is something I've never said about any wine product. While kits are different and wine kit makers are the best source of kit information, Beaverdale's instructions are just too simple for me. The idea...