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Thanks, It doesn't look too good for him, but we are wearing out our knees looking for the best outcome we can get.

Long story short. I took about 375 ML out of some wine that had been in the clearing stages for about 1 week. I had to rush it and take some of the clear stuff from the top of the carboy, for my father in-law. He will probably be on cancer medications next week for his throat cancer, and I...

How's this for a first attempt? I'm not sure if the size is right, since I havn't seen it on a bottle yet. Edited by: BPoland858

The basement may not be the greatest place to make wine. I finally bought one of those stick on thermometer and slapped it on the side of my carboy. It's reading between 66 and 68 degrees. I wonder if I need to invest in a brewers belt to keep the temp uparound 72 - 73.

She is one of a kind, of that I'm sure, and, yes I think she's begining to see a pattern. It probably doesn't help that I keep refering to the basement as 'The Wine Cellar'. All the best, and thanks for the encouragement!

Thanks, that's what I was hoping to hear. I'm hooked. I'm already making plans for my next kit. Thanks Again!

Can anybody help the ultimate rookie, who also happens to worry over the small details My wife and kids gave me a wine making set up for Christmas which included an Island Mist Peach-Apricot Chardonnay kit. Christmas night I took the plunge (I couldn't wait to get started). I was very...