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I took the first SG reading before pitching any yeast and the liquid temp was 64F, so did make a minor adjustment to the reading on the hydrometer. I took the second reading five days into the first fermentation. It was this reading that I believe to be 1.050. Measured the temperature in my...

I picked up a 6gal bucket of Zinfandel juice on 9/26. Let it sit overnight to allow the temperature come up, and measured the SG the next day. I measured 1.090. I rehydrated the yeast the next day using Go-Ferm and followed the instructions from MoreWine on adding the yeast mixture to the...

How do you sanitize the caps?

Thank you!

How soon after adding the oak dust can I inoculate? I have a small window to get my yeast rehydrated and pitched before I need to leave for a commitment. I know poor planning on my part.

Hi Everyone - have dabbled with making wine the last few years from juice pails. Results were two good and one not so good. Trying to learn more to increase my chances for success. Look forward to support from this community

Under your note 3 above, how much K-meta should I add at these steps? I am making 23 liter batches from juice buckets.

Curious if anyone has experience with this grape skin pack product. I have been starting with fresh juice pails and the wines were ok but lacked body. Looking to get more tannin as well. Any suggestions?

Thanks!

I am still very new to wine making, so what do you mean by starting with Prelude and finishing with Avante? Can you explain the process? Thanks!