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What is the secret of racking a Crushendo from the primary to the secondary? The included mesh filter kept getting clogged.I had to restart the siphon over, and over, and over. Took a long time and I'm afraid that I either contaminated the wine or exposed it to too much oxygen. Suggestions...

Have made about8 kit wines and most have turned out to be quite good. However, I bottled a batch of Lodi Old Vines Zinfindel last month and it was distinctly sour. Adding just a touch of sugar seems to mask some of the sourness and make it marginally drinkable. Any guess about what I did...

Question. Winexpert instructions say "It is recommended to age your wine for at least 6 months before drinking, either in a topped up carboy, or in the bottle. To age the wine for this period, you will need to add extra metabisulphite to prevent oxidation." What is the best way to add and...

When you top off a kit, is it better to use water or a similar wine?

The Winexpert 2005 Product Guide has the following minimum ageingsuggestions for their red wines: Vintners Reserve 2 months, Selection Original and Intermational Series 3-6 months, and Selection Estate Series 6-9 months. Why is there so much variation in the suggested ageing times?

Following the advice of some of you, I took advantage of the current sale price and ordered an Italian floor corker from George. It arrived yesterday.Already used it to cork a batch of30 bottles. Wow, what a difference. Easy and quick. Every bottle was corked perfectly. I had assumed...

I have a handheld Portuguese double lever corker like the one that comes in starter kits. For me, it works very well except for one problem. The disk that pushes the cork into the bottle is a much smaller diameter than the cork, so it leaves a significant dent or impression in the cork...

In the Online Catalog menu, click on "Gifts" under the "Miscellaneous" column. The following item shows up. "Wine Cellar Express - Wood Grain" "Softens young tannic wines to velvety smooth wine in 30 minutes." Anyone tried this? How is it used? Is it an aging shortcut?

I read in some places that it is important to boil corks, but others seem to recommendsanitizing them. Which is best? If sanitizing is best,what concentration of potassium metabisulfite do you use and for how long? Is rinsing the sulfite from the corksnecessary before corking the bottles...

When racking a kit from the primary to secondary fermenter, how do you avoid sediment. My primary fermenter always has two layers of sediment.The bottomlayer is afirm layer about 1/4 inch thick that I assume is bentonite. On top of that is about an inch ofsoft pulp-like sediment. I have no...

Hi ! I see a problem developing, more wine than I can drink or give away.Not that many of my friends are wine drinkers. I have four kits currently in various stages,five more waiting to get started, and others on my wish list. What are you doing with all your wine Bill Burnett

I have seen some unusual wines mentioned that some of you are making, but have you tried this? I think I will pass. Click here to link to the website Armyworm wine !

Muscadine/Scuppernong wines are a tradition here in the deep south (Georgia). Would like to find some source of concentrate or juice for these. Won't have fresh muscadines around here until about September. "Country Wine", you posted in March that you have a "Muscadine wine...

Just curious whatsome of yourfavorite kits are and why. (Might cause me to do some more ordering from George.)

Living in the deep south (Georgia) with no basement, I havedon't have acool place to age my kit wines. Pretty much limited to the 72 degree range of my townhouse. Can I still get good quality wine or will the warm temperatures ruin the wines?