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I mean according to the kit it states it produces 6 gallons of wine...but as mentioned, apparently that's 6 gallons starting volume. They don't clarify that in the instructions. 😄

What about food-approved double-wrapped cheesecloth, any concerns with that? I do that with my homemade chicken soup, I wrap the entire fryer in cheesecloth and boil the soup for hours, then just pull the chicken out when it's finished, skin and de-bone it, and throw it back into the soup.

I'm just getting caught up with all these comments, but this is all great information and suggestions, thanks everyone!

Right, that's what I've been doing. But I'm supposed to be getting 6 gallons of wine from the kit, and I'm wondering if anyone's discovered a way to get the full 6 gallons without pulling in the sludge.

So here's a question I have that I haven't seen posted as yet...with the WineXpert full batch kits, you're supposed to add water to the juice until you get 6 gallons, and this is supposed to create 6 gallons of wine. HOWEVER, when you get to the racking stage, you most CERTAINLY don't want to...

I recently racked mine and added the Chitosan. Sampled a bit during racking...ooooo, gonna taste good. 😋

Welcome! I'm a newbie here myself.

Totally understood, I just approach new wine kits/recipes the same way I approach new recipes when cooking: I make it strictly according to the directions first, then, after I've consumed it, I know what corrections/modifications I would apply the next time around. 🙂

With 3 days left before I'm due to degas, I did end up stirring the chardonnay a little bit, solely because I noticed a lot of the oak chips stuck to the walls of the fermenter as the must reduced. I didn't go crazy with the stirring, pretty much just a "once around the park, Jeeves" kind of...

It's my first time making this particular wine, so for this one, I'm following the directions to the letter. I sprinkled the yeast on top, sealed the fermenter and put an airlock in. Checked it this morning, the airlock is bubbling beautifully and the wonderful scent of Chardonnay is filling...

It's a paid online Sommerlier course through the Wine School of Philadelphia. They have an entire curriculum for it.

I don't grow my own (as yet), I don't have the real estate for that...so I've been sticking with kits so far, and looking to experiment with different yeasts and blends from there. Whites, reds, rosés, moscatos, sangrias, ice wines, heck I'll drink 'em all! lol I'm also very interested in...

I'm already learning a lot, that's why I decided it was time to commit! 🙂 And, as time passes, only fair that I should help others when they get started!

Thanks!! "We will sell no wine...SLLLLLUUUUURRRGRGGGGGHHHHHHHH....before its time." What a great guy. I don't care if he was bombed when he did those, lol.

What an intriguing notion! I never considered that to be an option for taking some of the edge off the sweetness. Thanks for that, I'll have to experiment with that for the next batch!

I just made the Reserve Australian Chardonnay yesterday and it's in the primary fermenter. I can report back in 14...well, 13 days now, if anyone's interested. I can say I've had this before (made by someone else) and I thoroughly enjoy it...more than most Chardonnays. Then again, I'm one of...

Hey everyone, been making wine for a few years now but was looking something up via DuckDuckGo and this forum came up. Got some good info from it, so I decided to register and become a member of the community! Don't know that I'll have a lot of additional info that most everyone else doesn't...