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I have two brew belts roughly about a year old now one is probably less than that and they have both all of the sudden stopped working on me in three days. Anyone else have this type of problem with the brew belts? Is there anyway to fix them that anyone knows of? I would hate to go blow...

So thats pretty much the gist of my problem. I'm making a island mist kiwi pear souvgnon blanc and I wanted to up the alc content to roughly 12%. I have made three other island mist kits (all strawberry white merlots because they have been such a huge hit, two were for weddings) and have...

Well I just received a new steam juicer for christmas and was wondering what I should do first with this thing. Any suggestions? I was thinking of making an apple wine or something along those lines. Any help or recipes would be greatly appreciated.

I am in the process of clearing my kit wine right now and was just checking on it the other day and it had pulled a vacuum through the airlock. Not sure how this happened but instead of having pressure pushing up on the airlock to almost bubble its the complete opposite of what it usually is...

I have the Island mist strawberry white merlot kit in process of clearing right now. It has been clearing for 3 weeks as of tomorrow. As for the instructions state when I added the clarifying agent, it says: Leave for 14 days to clear, check on the 14th day and if it is clear and ready to go...

I have only finished one kit and have two brewing right now. But for my next back I would like to try out using the Fruit wine bases from vintners harvest. Has anyone made wine from these and if so did you fallow the recipe on the can for a 3 or 5 gallon batch? I was actually interested...

I know I have had a smelling posting already lol but it was never said what to do when you do have a rotten egg smell. I just added metabisulphite,sorbet, and clearing agent along with my F-pack to my WE kit of Island mist strawberry white merlot. When I went to check the sg as the...

Hi all, I just wanted to post this thread up because I have searched around this forum and there doesn’t seem to be a dedicated degassing thread. Seeing how there are so many different ways and opinions on how to degas I would like to see everyone’s different techniques here. Seeing how gas...

Wine is done clearing now and when I took my sample out to check the wine for clarity and it is perfectly clear when compared to a store bought wine. My question is I tasted some of it and smelled it while in the glass and in the carboy, it still has a very strong gas smell and TAStE!! Is this...

I know some people are completely against adding extra sugar to up the alcohol content in wine. So here is my situation. The girlfriend just ordered a batch of wine she wanted me to make for her. Now the kit is an Island mist Strawberry white merlot. Just received it yesterday and read...

I just picked up a bottle of this stuff called wine preserver from bevmo today. I have been told and read a few things about it saying that I will not have to top up my carboy after degassing and clearing if I use this stuff instead. It uses inert gasses to block oxidation. If anyone has ever...

Since this is my first kit (vintners reserve white zinfandel) I am just curious how long it takes to notice a huge change once you have added the clearing agent? Of course I degassed first with my drill and degassing tool. Just wondering what you guys have experienced before. The instructions...

I have been posting on here and completely forgot to go to the introductions. I'm Jayme from SD, CA just getting into wine making. In the middle of making my first wine kit as of right now. I got the Vintner's reserve white zinfandel and it is in the process of clearing right now. Other than...

After racking to my secondary I was just curious about how long it continues to ferment? The instructions in my kit told me to wait 10 days then check the SG to make sure it is .0996 or less two days in a row. It is now day 8 and no more bubbles are coming through the air lock. The kit I...

I just found this by randomly looking around for stuff on midwest supplies website. It is called "Super Smooth" and here is the description of what it does: Product Description Super Smoother is a two-pouch system that contains 15 ml of glycerin and 15 ml of Sinatin 17 to smooth the taste of...

After racking into the first carboy after 8 days once the SG got down to 1.010 do I need to keep this at a particular temperature? Instructions on my kit have no information about if needed to keep at the same temp as before (65-75). Thanks in advance for the help.

Just got my wine kit and was so excited we already added the F-pack to the wine juice and water before fermentation. Can I still try and ferment this and make it into wine or did I just waste all of the grape juice and need to start fresh? NEED Help PLEASE!!!