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I am about to make a fruit dessert port wine and the recipe calls for two ingredients I could find but not in there proper forms. Recipe calls for 1/8 tsp – Liquid Pectic Enzyme All I could find was the dry stuff, how much should I use to get it to this level? Recipe calls for 1/2 tsp...

I have gathered all my ingredients for this and am going to start making it this weekend and just have a few more last second questions as my hbs carried little different stuff I got. 1/8 tsp – Liquid Pectic Enzyme All I could find was the dry stuff, how much should I use to get it to this...

The top of the lid was just condensation and clear, everything looked fine so I am probably just over thinking it, but as my first kit I have been tracking everything in an attempt to make sure if there is an error I know how to fix it next time.... It was floating on the top and was little...

When I transfered the wine to the carboy I added all the necessary packets so I already stabilized everything and added the sulfites...I added it in the order the directions stated exactly. The little spot was when I opened it in the primary bucket before I siphoned it into the carboy...like...

Transfer over to carboy is complete... When we popped the lid it was completely clear minus a spot about 1/2 the size of a dime that had white specs which I am taking is a little wild yeast? Not sure if it is even anything to worry about... We transfered everything over with the auto...

Tomorrow we pop the lid and rack it over to the carboy... I am going to use an autosiphon and just run the tubing in the carboy, I am not sure of a reason to use the racking cane for this step. One question I have is when I got all my equipment it was all new and I assumed the one step...

I am about to start this batch Wade and was wondering if you could let me know the type of yeast you used and how you pitched it. Thanks in advance. Jeff

As this was my first kit I left it alone and the S.G. of 1.052 when we pitched the yeast. We are not at day 7, we sealed the lid between day 2 and 3 and the airlock was working alot. Now there is no airlock movement at all really and I have kept the temperature between 71 and 75 for the...

I got my kit from finevinewines and it seems to not snap, my friend who introduced me to wine making has a kit that the lid snaps but this kit does not. I went back on the site and it says it specifically does not snap down. It has a rubber seal around it that keeps it from snapping. Jeff

Started my first wine kit last weekend, thought I would post what I did and what has happend so far to see if anyone does anything different. I have been following the kit instructions completely as I want to know a base before I mess with anything. We mixed everything together as the...

Wade, I want to attempt this with my wife and we want to make it out of season. Any adjustment needed for using frozen strawberries from the store and just thawing them out? Thanks in advance. Jeff