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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.

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...

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...

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...

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!

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!

Being a novice, I thought our wine looked cloudy when we were bottling it, and 24 hours later I can tell I was right. There's about a 1/4 inch of sediment in the bottom of each bottle. Should I re-bottle, let it set that way? Any guidance?

So according to the instructions on our RJ Spagnols Grand Cru International Collection Chilean Malbec, today is day 35 - bottling day. However, I'm not feeling to well and probably not up to botting 30 bottles of wine today. Will it hurt the wine to just leave it in the carboy until next...

So, from what I understand, there are basically 3 levels of kits - all concentrate, juice/concentrate blend, and all juice. I may be totally wrong, so feel free to correct me. The price of the different levels of kits seems to run $60-$80-$100+ at my local shop. Is there a generic level...

Started a winexpert World Vineyard Australian Shiraz today. Instructions said the initial SG should be between 1.075 and 1.092 - we were at 1.073 after adjusting for temperature. Also, I guess we used too much warm water with topping up the primary. We can't get the temperature below 80...

Started this kit yesterday - it has two sources of oak - the infusion bag and the oak shavings. Anyone make this before, and should I use both oaks? Also, the kit included Merlot grape skins - is that normal?

Started this kit yesterday - it has two sources of oak - the infusion bag and the oak shavings. Anyone make this before, and should I use both oaks?

I'm 8 days into the MM Castel de Papa kit. So far I don't think I've ruined it, haha. I mentioned in another thread that I racked the wine a little late (@1.014 sg vs. the 1.040-1.050sg in the instructions). It says to rack the wine again in 6-7 days. Because I delayed the first racking...

Just racked my Castel de Papa yesterday. and put some of the wine in a separate glass jug per the videos online.There hasn't been a wine volcano (I didn't rack until about 1.014 sg), so I was going take the wine in the glass jug and add it to the wine in the carboy today. I just opened the jug...

So our first kit (Mosti Mondiale Vinifera Castel de Papa) is in the primary fermenter - the directions said to rack the wine at 1.040-1.050 sg. We read many people online said they waited a little longer with their MM kits, so we thought we would wait until the weekend anyway, because we had...

I'm 30 hours into this. My hydrometer reading was 1.0984 and the temperature was 78F. I turned the AC down so hopefully the temperature will be better tomorrow.</span><br style="font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; "><br...

First time poster, first time winemaker. Currently have a batch of Mosti Mondiale in the primary fermenter. Feel free to make fun of me. I'm 18 hours into this. My hydrometer reading was 1.0984 and the temperature was 78F. I turned the AC down so hopefully the temperature will be better...