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I am making a WineExpert Aussie Cabernet, so the budget aussie cabs I know of tend to be a bit sweeter than bone dry; that is what I am assuming was the cause. My next batch probably will be a domestic variety, so I may have more drier options next time.

Follow-Up Question: Is it normal when topping off the Carboy with a commercial wine of the same varietal, that the wine will begin to "referment" as many low-cost commercial wines are back-sweetened? Racking Update: I racked the wine at the beginning of the month (6/4/24) and added the next...

Thanks for the insight; your 1.5 bottles per kit experience certainly makes me feel better for my 2.5 bottles on my first go. I did rack pretty far down in my primary, in my picture above, the little wine left was mostly oak chips and seeds. My racking cane was getting clogged rather easily...

Thanks. I will be adding some more in there later today when I get home; is it within the range of "normal" to have to add just about 2L to top off headspace on a Kit? Trying to get an idea for my next batch which, now that my primary is empty, will be starting soon-ish.

Today was racking day. Wine spent 38days total in contact with skins…and despite regular punch downs on days 1-10 and swirling after bucket was sealed from day 10-21, the skin packs never fell down to bottom. I degassed the wine using a combination of a power drill as well as a vacu-vin trick...

Thank you. I'll keep this in mind. My goal was to keep ambient temperature above 75F for the duration of Primary for more extraction and then let sit at cellar temperature as the impact to the yeast would be minimal/non-existent. My question was based around the timeframe to ensure the yeast...

I started my first wine kit 9 days ago (Cab Sauv) and so far everything has gone nearly perfect. I have been lurking on these boards for over a month, consuming as much insight as possible which has really helped out my confidence in not mucking this up. However, as I move onto the next stages...

Here is another perspective from a rookie: I just started my first kit last week, and I ran into the same issue; cold cellar temp which peaked around 68F (20C) when I turned the heat up in my house. Fermenting upstairs was a no-go with my spouse, so I self engineered a reliable adjustable space...