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I would have thought that a Valpolicella would have been a better choice for a top off.

I only have one word for you guys "StarSan"! Or maybe that's two.

You would have to ask the experts, but I have a feeling that yeast research has come a long way in 10 years.

Is the sending carboy lower than the receiving bottle? If not then the excess wine will not flow back.

OK, just checking.:h

By "sample," I mean "taste" with my mouth. Even in the late stages of degassing, where the bubbles are large, the exhaust gas tastes like CO2. Huh! CO2 is odorless and tasteless. Maybe what you are tasting is Carbonic Acid?

If you have Office, MS Publisher works great.

Good advice from Dhaynes. follow that; then look up the threads from Joe's wine (I'm surprised he has not weighed in already). Joe is the master tweeker around here. He uses the very low end Fontana kits from Amazon and having made some using some of those techniques I know they produce...

An older Tim V article that I just read on another thread right here says never add nutrients to a wine kit. He says the manufacturer puts the right amount in and more will just stay there and give an off taste.

And I hate to admit it but our reading is in fact 1.200 You must have added a S/L of sweetener! How much and what was it?

My question also. How long has it been in the bottle? I have, on a couple of occasions, had a taste that I called kit taste. I have long heard about kit taste but had never experienced it myself. This particular sensation I described as "plastic pipe". It had the same profile as the tube used...

Joe, You have alluded to the fact that you topped off the primary to 6 gallons; then later on say that you only have a 5 gallon batch. Is this a typo? I know that you usually make a 5 gallon batch from a 6 gallon kit to improve body. Also you did not chapalitize. Is it not necessary on this kit?

If any of you get Esquire network there is a show called Uncorked. Some of the same people who were in SOMM but it follows 5 NYKers who are competing for Master Sommelier.

For the cost of a bottle of Vodka you should be able to buy a couple of Steve's (Vacuum pump Man) headspace eliminators and seal your carboy (and degass at the same time) under vacuum.

Contact Steve, the All In One Pump guy. He has the headspace eliminator that you put under vacume. Never adulterate your wine again! Never worry about headspace again.

You need to make the acquaintance of Joe the master tweeker.

Costco and Sam's here are $1.68 but I saw an independent yesterday at $1.65. Get below a dollar and they'll have something!

Decant carefully before drinking, no one will know the difference.

Signed up for the mailing list.

The thing that I didn't get was that they only had one category for dry red varietals. that means a Pinot competes against a Cab or another big red. I don't see how that is possible.