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I'm in Seattle and use an outdoor shed for my fermenting. I have one of these kits fermenting. I'm thinking that I may have to apply some heat to help the yeast finish, temps are getting cooler at night now.

I’ve recently found Beaujolais wine and love it. I’ve been curious about the ABC crafted kits and their quality.

I just started a Grenache Rose and managed to add the Starter Pack A before measuring the specific gravity. It sat overnight before it dawned on me at 3am I neglected to measure the SG. Sigh. Any ideas on how the Starter Pack might throw the numbers off?

I've been making FWK's Riesling. TIL that the carbon does not get filtered with a 1 micron filter. I'm used the AllInOneWinePump with filter. My source was nice and clear. Racking it with the filter I sucked up a little carbon and it passed right through.

Ah, @She’sgonnakillme that was going to be my next question. The instruction say to add the sweetener when racking after fermenting. @winemaker81 did you add the sweetener at bottling time?

I'm making FWK's Riesling. There is a sweetener included in the kit for back sweetening. However there aren't any suggested guidelines around how much to use to achieve semi-sweet vs sweet. Does anyone have any experience with this?

Thanks. I'm in Seattle and am working in a lightly heated, non-insulated shed, so the temps although reasonably moderate in the winter can swing a bit. I can also drop my carboy heater thermostat temp down and not strain it as much.

If I'm going to keep it in a carboy for a longer period of time to allow for sedimentation, how important is temperature? Currently I'm using a heater to keep it around 70 degrees as this is in the kit directions.

I'm working on my first kit (Winexpert) in my first foray into wine making. I may have messed up and need a little advice. After the first ferment I racked it into a carboy. The kit called for adding Kieselsol then 24 hours later adding in Chitosan. When I added the chitosan, I managed to...