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I am making Cabernet Savingnon from a WineExpert kit. I need advice on what water to use: 1) I have used my well water/tap water before - but then thought the wine kind of had a weird odor 2) One time I used distilled water - I have read that is the worst idea since distilled water has no...

I have made wine from a few kits, but always had this question what kind of water to use in wine kits? distilled or bottled spring water? Thanks, -Prasanna

Thanks Grabo, True Degassing is so tricky. I degassed the wine for like more than an hour with a drill but still seemed to there is more co2 in there. Thanks for your suggestion.. cheers -Prasanna

I have started a winexpert sangiovese kit After 12 days in the primary , I transferred the wine to the secondary ( carboy). I degassed it well but also ended up transferring some sediment. now I have to add kitosan ( after another 2 days). I need your advice on 1) Should I rack it again after...

Thanks a lot for your responses. Really helpful.

I started a sangiovese kit about 10 days back. the bubbles in the 1st few days of primary fermentations were very active about 2 times every second. now the bubbling is almost gone once every minute. the kit instructions say 14 days in the primary ferment. 1) can I move the wine to the secondary...

Thanks a lot for your suggestions. I will go with the carlo rossi

Hi, I am making a sangiovese from wine expert. I came a bit short on the quantity (about a quart) I am not sure if I should use water since it will dilute it. Any suggestions? Thanks, -Prasanna

Thanks

One of wine recipes I am thinking of using has sparkolloid. what is its use? can I use bentonite instead? if not I I will have to buy it. how much to add it and when?

When making most fruit wines, I have always added all ingredients including Potassium metabisulphite and waited 24hrs to add yeast... has worked for me so far :)

Thanks all for the insights. Agreed.. the best way to properly clarity wine is to age. I think that holds true for red wines more than white wines. my reisling was a 28 day kit. I started in 9/25 and its 1 month already. I have not added k-meta yet but plan to do so today and rack it one last...

Dear Scooter68, Thanks a lot for your reply. somehow the last wine I created left a nagging feeling in my mind that the clarifier I added ( Isinglass) kind of spoiled the wine... ( I had tasted the wine before clarifying it and it seemed good. but then.. I had made other mistakes .. lot of room...

Hi, I have made a few fruit wines. All of them were “not so great”. I did learn from my mistakes.. Now, I am in the process of making reisling from a 6Gal kit. In addition to following instructions, I have racked the wine and its clear I have also tasted it and am quite happy with how...

Thanks. good to hear from others than by repeating mistakes-- has helped me for sure.

Agreed. I have made raspberry, strawberry and pear so far. All recipes.. I have added water - likely the reason why the light bodied nature of the wines.. the next one I will try adding apple juice conc. instead of water... thanks lot - Prasanna

Thanks for your response and a lot of valuable help. -Prasanna

Hi All, I have now made 4 wines ( Pear - from a commercial kit and 3 other wines from a recipe book). All these wines have turned out to be light bodied - i.e. they taste like tableware -even lighter .. kind of watery. What am I doing wrong? thanks, -Prasanna

Thanks all for your suggestions/ comments

Thanks for the information. I brought the vinometer. it measured my pear wine to have 11% ABV which is in the fruit wine range I guess.