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It smells ok and tastes ok, at least insomuch as new wine tastes …my husband was like “I dunno I think it’s ok” It was in the primary for maybe 4 weeks instead of 2, but stayed well sealed and I don’t remember it being brown on the first transfer to secondary. And only an inch (or less) of...

I started a red wine blend from a kit a few months ago. I left it in the primary longer than was necessary but otherwise followed all the instructions. I’ve made at least 5 kit wines previously so while not an expert I feel like I avoided any rookie mistakes. It’s been in the secondary carboy...

First I'll tell you what I did and then follow with a fun story about how it came about. The Kit: Winexpert Washington Riesling The Fermentation Extras: Apple peels (from approx 10 small apples), 1 lb golden raisins, 1 1/4 C of the backsweetener provided in the kit Initial Gravity: 1.100 It's...

Didn't even measure it! Since I made it right into the carboy it wasn't full enough to reach the thief in until after I added the yeast. Per the recipe it should end up being about 8.5%.

Today I started a slight variation on Apfelwein (see pic for my recipe/notes) I’m planning to try the same concept in my other 3 gal carboy but with cider and dark brown sugar. Anybody have any recommendations for additions? I was wondering if it would benefit from adding... - Golden...

Hahaha, oh yes that makes more sense! If I can't sort out how to get it in the basement I'll try that. But with a heat index of 110+ I'm not sure a few degrees from that method is going to make a difference.

Thanks everyone! Yeah it is going to be outrageously humid so I don't think anything's evaporating (plus, the tub is on a different floor and presents similar carrying problems...) I'm thinking about transferring it, degassing it, and then moving it from one carboy on the main floor to another...

I have a 6gal Chardonnay kit from Wild Grapes that I have fermenting with 2lbs of peaches and a box of golden raisins. It’s done fermenting (dry) but I’m in a quandary. With the heat wave we’re currently having in the Midwest temps will reach 100 for the next few days and I don’t have central...

Good to know! I was planning to let the Chardonnay age for a while anyway, so I guess it's no difference to me if it ages (and clears) in the carboy instead of bottles. Thanks!

This post sparked my interest because I am just about to start a cheap Chardonnay kit (Wild Grapes kit off Amazon) and add 1.75 lbs fresh chopped peaches + 1 box golden raisins. My plan is to put the peaches in a small mesh bag and dump everything in + give it a good stir before pitching the...

Related question - I have a couple oak staves I used in a merlot for ~6 weeks. I'm not sure if it did anything but it made me feel like I was doing something with my first batch. Can I re-use them in my next batch? If so, do I need to sterilize them somehow? How long would be reasonable to bulk...

Thanks so much for reply! I have 2 that I’m planning to bottle on Friday night. Moscato has been in first carboy for 4 weeks (after 2 weeks fermentation in the primary). It’s perfectly clear, I racked it yesterday and added a bit more f-pac for flavor. Merlot has been in secondary for ~2...

I thought this might be an appropriate thread to add a related question: I'm racking some moscato to a second carboy to prepare for bottling. I need to let it settle for a couple days between racking and bottling - do I need to worry about airspace in that short time?

Just reading through this thread and feeling a little more validated in my plan. I have a "cheap" moscato kit and am planning to add golden raisins on primary ferment + boost abv with honey. May also add raisins to the secondary now that I'm reading through this. But the whole PH conversation...

Haha, well that's my plan based on what I'd like out of a moscato (at least for my first try). A little more depth, a little more alcohol. I'd considered adding dried apricots or dried cranberries to highlight those flavors, but I'm not sure it will have the same effect as the white raisins?

I'm pretty new to winemaking (first kit batch is in secondary right now) and this is really interesting but it's pretty hard to follow this entire thread without being able to apply it to practical application. Here's my task: make a decent fuller-bodied higher-alcohol moscato that I'm happy to...

Thanks you guys! I have it in a carboy in a dark closet with an airlock. There's quite a bit of headroom which makes me wonder if I filled the bucket up far enough or should have tried harder to siphon the wine from the sludge on the bottom. Will add the rest of the things and de-gas in a week...

Ok cool. Is there anything I should test when I re-open it in a week to add the Kies and fpac and top up? Or just trust that it's probably fine?

Ah, dangit. I needed to make a decision before sleeping so just finished racking and added the kmeta and ksorbate. Should I de-gas and let sit, then? Add the fpac and Kieselol and top up next week?

Hi all, I'm doing my first batch using a Wild Grapes Merlot kit and adding a reserve (flavor) pack a friend had leftover from one of their kits. (Black Raspberry Merlot - I figure at least if the wine itself is "meh" it'll at least be fruity?) The stats: Current stage: primary fermentation...