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Winemaking Talk - Winemaking Forum

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  1. D

    Other Why an elevated area?

    Ah, that makes perfect sense. I have to move my wine before I can transfer it. I guess it gets agitated some but I'm careful not to be too rough with it. Thanks for your very speedy reply!!! DK
  2. D

    Other Why an elevated area?

    I have made just a few batches of different kit wines. They have all come out quite good for my taste. All the instructions say to ferment the wine in an "elevated area 3 to 4 feet" off the ground. I don't have an "elevated area" so I keep my bucket/carboy right on the floor in my room. It...
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