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Head space Just keep checking the sg till it is fermented dry .099 or lower. That's the time to get it into a 5 gallon carboy, stabilize, degas and leave with no head space. Imho

I just started a Winexpert Select International Spanish Tempranillo this morning. The instructions say to add all the oak powder during the initial stage. Then you add the oak cubes during the secondary ferment. No problem, I have done this many times. My issue, they include (2) packets of...

I Googled a Ferrari corker, it looks to be a floor corker. I know when my corker pushes too deep I can adjust it slightly with the screw on the driver. I don't know if this help, but I hope so.

:b Do not bulk age, just to degas. Bulk aging will only give your bottled wine a uniform taste from bottle to bottle, IMO. I like to degas with a mityvac just before clearing, allow to settle for a couple months, then rack to a clean carboy. :b After that, you can bulk age as long as you add...

I would let it go for now. if you add sugar at that level you could get rocket fuel. The Pectic will help break down the sugar for the yeast to eat. Let it go for now

I would make sure I used a fresh yeast packet

Greetings all, I pulled my wine from summer storage under the house today. They had been down there for five months resting in the dark temp between 55*-65* until this fine October day. I had (4) 5-Gallon Carboys and (4) 1 gallons. Most of them seem fine except the two that I need to mention...

My wife and I are beginning to look at small wine refrigerators for under the counter in our kitchen. There are so many choices I was hoping the good folks here would have some input. We like the look of the slim coolers that hold about 27 bottles. Anyone have advice?

I have had limited success when I decant it. Get some O2 in that puppy

I use them in my low end kits to add some organic matter for the yeast. I think it adds a smoother feel once the wines age.

I linked to my facebook

I just finished bottling six cases today. All my wine has a slight bitterness to it at bottling. Give it time to mellow and age. My goal for my reds is always two years. For white you can wait six months and enjoy.

I started making Amazon Paklab kits 18 months ago,bottom line, because the price was right. Out of the 40 cases I made last year, about 2/3 was Paklab. The other wines were upscale kits, frozen grapes, and wild Concord. I have been tweaking the Paklab kits to try and make a passable table wine...

I normally top off with a similar wine. If you are making 6 gallons try making an initial batch of 6.5 gallons. Put the extra into a couple bottles and cork them. Then when you need to top off you have some ready. If not that, use esome of last years wine (if you have some left over).

Too all those Giants and Patriots fans out there,,,, WOO HOOO!!! That was fun, see ya in two weeks.

offer half what you are willing to pay, then negotiate from there. No reason to pay more than you need to.

No need to get too excited yet. Both these teams need one more win to get to the Big Dance. Lets be calm and rational here. The Patriots will see one of the toughest defensive teams this weekend. The Giants,,,, well they will CRUSH that West Coast team and go on to take the Lombardi trophy. Woo...

I agree, adding to these kits make a better result. The instructions do not discuss adding admenities. Having made higher end kits it is simple to know when to add oak, raisin etc. however, at $38 for a 5 gallon batch, I am willing to place the effort. I enjoy saving money on paklab kits and...

Parties are always better on Nantucket. No campers or tents allowed however,,,,

Those who CAN, do. Those that CAN'T, become snobs.