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Thanks to all your help the wine is bottled! It's perhaps missing a bit of the acidity up front, but considering the abuse I put the juice through, not unexpected. The nose is fantastic, though I've only done kit wine before. We are calling it Vin Aseptise' which means sanitized wine in french.

Bubbling along nicely, seams to be running a bit hot ~75F, but it's in the basement with the heat off, so not much more I can do.

We made the "old" Eclipse Marbourl Sauvignon Blanc and really liked it, but are hammering though it during the quarantine, so needed another batch. Thought it would be a good opportunity to try out the new Private Reserve. Followed the instructions to a T on both, no modifications. I'll let...

Ok, I'll keep an eye on it, thanks!

Wine was stabilized with 1/8 tsp potassium metabisulfite and 7g Lysozyme, topped up and is now ready to sit. One more question, the PH is low ~3.04, so I was shooting for a pretty low free SO2, its now at 16 ppm, is this too low? Thanks again for all the help.

Made this kit and put the grape skins in before topping up with water so the final was just 6 gallons. Realized my mistake but didn't know how much more water to add so just rolled with it, ended up being a 15%+ wine; it is amazing less than a year later. Probably the best kit I've made even...

Made it all the way dry; now to settle for two weeks, then add back some sulfite and into a 5 gallon carboy for aging. After reading a thread here about keeping the total sulfite added under 200 ppm, and considering I both airated and heated this poor guy, I suspect my finished product won't be...

Thanks!

A couple more questions, for white wine, when is it customary to rack out of the primary fermentation bucket and into a carboy? Wine kits usually have you do this after fermentation is about done ~0.998 SG or so, then conduct secondary fermentation in a carboy for 2 weeks. If I'm fermenting...

I made a batch of that in 2014 based on a thread I found here, still have 5 or so bottles left, its turned out great! Sure you are going to enjoy it.

It work!

Well, you were right, I whipped the heck out of it and no change, so went the peroxide route. Ended up putting in 8 oz before the sulfites went down, but it worked! Repitching the yeast now. Thanks for all the help.

Going to try aerating the heck out of it, if that doesn't work I'll have to consider this a lesson learned and make sure to check twice, add once. Thanks for the help.

Is splash racking enough for this much SO2? I have a drill mounted stirring tool for degassing kits, or is that too much?

Sooooooo.... Funny story; turns out instead of adding 23g of tartaric acid to the juice in the beginning to raise the TA level a bit I accidentally added 23g of Potassium Metabisulfite. That is why the fermentation isn't going, I made cleaning solution, any thoughts on how I get this juice to...

Just took another SG reading. Day 1 (initial, evening): 1.100 Day 2: 1.097 Day 3 (morning): 1.094 Am I just being impatient?

The wine was about 60F when pitched. I kinda messed up the rehydration a bit. Only used 25 ml water, room temperature. Maintained the juice at cellar temp ~65F untill yesterday when I put a heater on it to try and get things going, now 77F.

Well, one more question, I purchased the wine bucket and pitched the yeast Thursday night, 4/30, and still do not see any activity, 5/03. Kit wine is usually at least bubbling by now. Should I be able to see any activity or measure a change in Brix yet? Concerned I may have stuck fermentation.

OK, sounds like the prevailing wisdom is to keep it simple. I can do simple. Last question, do you find the bottled wine to be relatively stable without adding Bentonite? I don't mind wine diamonds or sediment, but would prefer the wine not to get cloudy or brown if the bottle warms up a bit...

Thanks, didn't know if it was an "always done" type thing. Regards.