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It seems from postings that views are somewhat split regarding whether to sanitize sealed corks, but I believe it's prudent to do so. To sanitize, place the corks in a sealed bucket around (not in) a bowl of k-meta. It's best to do this in advance of bottling to allow the k-meta to penetrate...

I don't know what posting you're referring to, so perhaps you can be more specific. Clearly oxygen is helpful during the fermentation process in that it helps maintain yeast vitality. Basically when there's no sugar left fermentation is over and the yeast die off (or hibernate), irrespective...

It's definitely OK to pitch yeast directly. However, rehydrating yeast helps to avoid stuck fermentation and off flavors.

Kit makers assume everyone is a first time wine maker so instructions are designed for ease, quickness, and to avoid mistakes. There's many things kit wine makers do to improve on their kits and you've touched on one of them.

There's nothing wrong with stirring the wine a bit at this time. In fact, many wine makers stir wine during the fermentation process. I wouldn't go crazy in this regard, however. The issue you raise is that not stirring the wine at the beginning allows the wine to stratify, similar to oil...

Clearly wine makers often over do their cleaning and sanitizing. And clearly under cleaning and sanitizing can lead to off-flavors and other problems. If I'm going to make a mistake I prefer it to be on the safe side. Wasting a years worth of cleaning and sanitizing supplies is a lot cheaper...

I wouldn't quit on it now, but keep everything in mind going forward. Over 90% of fermentation failures can be traced to improper cleaning and sanitizing.

In terms of what's needed, the basics to get started are a primary bucket, carboy (6 gallons), some 3/8 hose, a hydrometer, thermometer, siphon to fit the hose, some cleaner and sanitizer, a bung, and an airlock. Look at the sponsors here for some deals. Depending on where you are, Craigslist...

Just curious, though, why was it easier to bring the mixture up rather than bringing the water down?

There's several reasons, but keep in mind wine making is not a race. (The goal for me is the best wine I can make, not how quickly I can finish.) Bulk aging allows the wine to age more gracefully, with less influence from environmental factors. It also permits the wine maker to make changes...

I know there's some debate on this, but I'm not in the camp in favor of reducing the dilution (concentration) of the kit. In my view, kit makers have already blended their kits (or anticipated a blend), and fooling with the mix will often produce unanticipated results. That's not to say I...

I agree with the earlier posts, but that's not to say kits can't have problems that appear to be acidity. Is there a current problem you're concerned with?

This has all been very helpful. I have two questions, so I can make my purchase. First, why does the list include two filters 1 micron and 5 micron; wouldn't I just use one (probably the 1 micron)? Second, since the tubing is 3/8" why wouldn't I use the 158008, which is 3/8"?

I was ready to answer when I read your first paragraph, but then I read the second one and my answer changed. First, I take it you added k-meta prior to clearing. If so you should be fine for 3-4 months. (If it were a white, I would have said 3 only, not 3-4.) On your second paragraph...

Steve, I believe the housing is no longer available. I may be wrong, but I tried to find it from other suppliers, as well.

Filtering is not designed to remedy cloudy wine. You can buy a set-up for around $40 with shipping, but all you're likely to do is clog the filter. Here's a link to an earlier post: http://www.winemakingtalk.com/forum/f5/best-home-filter-36049/ The posting says $30, but some prices have...

If you carry a plastic carboy, do it with the bung in and the airlock off.

You've asked two questions and, as Boatboy24 suggests, your answer has two components. In short, storing wine generally requires different conditions than making wine; the primary difference being that fermentation temperature should be based on your yeast's needs. Most yeasts like...

Great comments, Bernard. You're absolutely right. Wild yeasts are inherently local and can't necessarily be duplicated elsewhere, even under identical methods. Beyond that, though, grapes, fruits, and berries from differing locales don't always support the same wild yeasts.

You guys probably know you're referring to chaptalization. I've looked into it before (to learn) but never tried it because I've been satisfied with the level of alcohol I've been getting.. I'll be making the Green Apple Riesling myself in the spring. What type of sugar did you use and about...