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Thanks for the input. I was also going to go the buttery chard route. Patience is a difficult thing to have at times, but wine making certainly helps the training! Thanks again to all who give so much good guidance and information to us newbies!!!

I think for my next kit I am going to try the Mosti All Juice Masters Outback Chardonnay with Raisins. Question - After reading other posts about kits with raisins and all juice, some have had issues with the primary overflowing. Is this a common problem with these types of kits, and do I...

Thanks again Wade!! That has been my plan, but I did not know if it needed SO2 at this point since it has stopped bubbling. Thanks!!

OK, it's day 10, four days into the secondary and the SG is at .992. As noted above the SG was at .994 going into the secondary. Question - Do I leave as is, or leave andadd K-Meta, or transfer and add K-Meta? What about the oak chips, it has only been over them for four days? Thanks...

Thanks Wade! I racked to the secondary last night adding the oak chips. I thought I would just follow the directions for now and possibly bulk age this batch. Thanks again!

I started the MM Riserva - Gamay and have completed the primary fermetation. Last night was six days and I checked the SG it was at .994. When I started it in the primary it was at 1.09. I noticed that the air lock was bubbling fast during the week, but did not think anything about it until now...

Thanks to all the positive comments. My work is hardly perfect though?? Wade, you are so right! I have one of the MM Riservasin the primary now. Then I plan on one of the AJ Jack, this batch was the Pinot Grigio - MM Through the Grapevine. It has been a great starting point. I look...

First, I want to thank everyone who offered help and information during my first wine making experience. I feel like I have learned a lot about the process and could not have done it with out this forum's help. Second, I thought I would share a photo of my first batch bottled. I hope it tastes...

Wade, correct me if I am wrong, but the vacuum pump/brake bleedercreates vacuum pressure inside the carboy and helps, or pulls, the CO2 out of the wine. MajBob, there are several threads on the site, I think under wine making equipment that mention this technique. I am going to try it...

Hello everyone, I have appreciated everyones input and help so far! This has been a fun and learning experience. I look forward to my next batch!! I just finished racking after clarifying. During racking I filtered the wine with a vinbrite filter My wine still seems to have a lot of...

Thanks PeterZ, I thought that was correct, and have been doing so. Thanks again to all!!

Thanks for all the direction! You folks are great at helping educate us newbies! Question? I have been degassing for a day and a half, after I figured the speed thing out, like the instructions explain; mix for 60 secs with drill and wait four hours. I am still getting a lot of foam. Should I...

BINGO!! I was just getting ready to post that I found out what the problem was. I put the drill on high speed and BAM! instant foaming with the degassing whip. Now, how long do I run the drill each time, and between times do I use a air lock, open bung stopper, or open top? Thanks!!

I went back and heated the room some and then used the degasser whip. I got a little foaming action then. I will try again later.

Just read another thread about the reversing directions. So, I got up and tried it. Stil no foaming action at all?? I would run the drill forward until a vortex formed, and then reverse direction. Repeated several times. No foam?? Should I try the degassing stirrer that came with my kit instead...

OK, I waited until day 20 to perform the second racking. SG is at .992. After racking I added the two packets as the instructions said, stirring each one in. I then stirred virgorously with my drill mounted stirrer. I was expecting it to foam over, but I did not get any foam. Just a slight...

I am in central NC. Yes, my wife like to keep it warm! Thanks!!

Thanks for the response and the welcome to the Forum. I have been doing some reading. This is a great resource!! I look forward to enjoying the "fruits" of labor. Thanks again!!

It's my first crack at making wine. I have started a kit of Pinot Gris. Yesterday was day 12. The instructions say to check the SG to ensure fermentation is progressing, so I do. My SG is at .994. Is this OK? Should it be this low now? At day six I checked SG and it was only at 1.03. The...