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Started an En Primeur Carmenere on Sunday. Wouldn't start fermenting, so I used grabbed another yeast packet and rehydrated the yeast per the instructions on the back of the yeast packet (which was different than the instructions in the kit). The next morning I had a wine volcano, and I'm...

Making a MM Renaissance Sauvignon Blanc. Racked to secondary and added oak chips on 1/25. So, the wine was on the lees and oak for almost two months. Should the wine be ok? I thought the added time on the lees would even help the wine.

Thanks everyone. @Rocky - wine was still a bit hazy. I racked off the gross lees on day 7. I added liquigel and siligel on day 20 after the attempt at degassing. I'm trying Tim Vandergrift's 5-20 method, but wanted to ferment to dry in the primary. A few days later and there's even more...

Also posted this in a thread in the MM forum regarding my Renaissance Rosso D'Avola. I'm at day 20 with this kit - had a ton of sediment when I racked today (lost about two bottles of wine). Temp is at 80F and SG was 0.993, so I felt that fermentation was done. I beat the wine mercilessly...

Tried to degas the wine tonight - SG is about 0.993, temp about 80F. There was a ton of sediment when I racked from the carboy before degassing, so that leads me to think there wasn't a bunch of CO2 in the wine. I stirred the hell out of the wine and couldn't hardly muster any CO2 bubbles...

Got it out - hope the bung doesn't give too much of a rubber flavor to the wine, haha.

So I've got a country wine in a 1 gallon carboy - had the bung already in the neck of the carboy, was putting the airlock in the bung and, well, the bung went through the neck of the carboy and into the wine. So, I put some saran wrap with a small poked hole over the top of the carboy. Will be...

Bienvenido desde Tejas

Welcome to a fellow Texan! We're going to make mead soon, so I'm interested to hear how it comes out!

Thanks - definitely getting more of a "soda-fizz" fermentation than a big, boily fermentation but seems to be progressing. Added organic raisins from Whole Foods this morning. When y'all added raisins, how long did you leave them in the must/wine?

Started this kit yesterday. Initial SG was around 1.084 and today is only 1.080, but it seems that I've read that this kit is a "slow and steady" fermenter out of the gate, so I'm not too worried. I'm thinking about adding raisins or a grape pack. Anyone made this kit without raisins/grape...

I've got a post a few topic up about the Vinifera Noble Castel de Papa - same thing for me. 5 months in and the wine is great, but left much to be desired early on.

Here's what I started off with from Fine Vine Wines: Link to kit These are the equipment starter packages. I went with the $118 version and I've added other pieces of equipment every month or so. The concentrate "kits" will have the juice and additives you need to make the wine. Fine Vine...

Well, I felt like I owed the good people at Mosti Mondiale an update - four months in the bottle and this wine has improved significantly. I guess I should listen to people when they say it's going to take a few months for the wine to actually be enjoyable - they were right! It's actually a...

Expert Winemakers: I've got a batch I need to degass today, but my other carboys are full. The instructions say it's ok to rack to a primary, degass, then rack again to the clean carboy, but will the wine get too much oxygen if I degass in the primary? Thanks again!

That carboy is being used for another batch. Thanks for the suggestions! Will go with one of these for a day or two.

So I've got a wine that I'm racking for bulk aging, but I'm missing a bung - can I just top the carboy with saran wrap for a day or two until I get a new bung? Thanks!

Got it - is the SO2 kit readily available at most wine shops? I go by Fine Vine Wines about once a week, so if possible I would just pick it up there.

It's an RJ Spagnols Grand Cru International Collection Australian Shiraz. It's back in the caboy where it belongs for a few weeks now. Un-corking 30 bottles of wine, pouring them back into the carboy and rinsing the bottles is enough of a lesson. I won't ever bottle anything remotely...

Dumb question - how do I keep S02 levels up and how do I measure that?