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Mine made it down to 1.010 before it was finished and I'm real happy with it. It's surprisingly good for as young as it is, and I actually think I prefer it to the OCP. I had added a little DAP to mine half way through to help it along and make sure it didn't stop short, and stirred it often in...

I'm having pretty good luck with this kit so far. I did a double batch since I don't have any 3 gal carboys. My starting SG was 1132 which is the highest I've seen in a kit wine so far, so I stirred every day starting with day 2, and it took 9 days to get close to 1018 which I figured was...

I'm one of those that uses the vacuvin hand pump on the carboys for degassing. I'm really intrigued about the electric vacuum pump you're using. What exactly is this model that fits so well? I think I need one! :)

I use this filler and I really like it. There are apparently different sizes of hoses. The hose I use with this fits very snugly and I don't have any problems with it at all. In fact I think the hose that fits best is the one that comes with my BV wine pump. The next size up from that fits...

Ah! I thought I had read through all the instructions but apparently I missed that. I guess I'mused to seeingit called for it at the same time you do the clarifying.

I have a question on this kit since it's relavent to the conversation... the directions said nothing about adding Potassium Sorbate at the end, but I noticed it came with a packet of it. Did you all add it in?

What I've been doing for degassing is a combination of using the drill stirrer + vacuum. I use the drill mounted stirrer like you normally do, then immediatly follow up with vacuum. I repeat that process about 4-5 times or until I can't pull any more foam out after stirring...

I had my raisins in a coarse strainer bag in my batch, and just squeezed them and wringed them in the strainer bag. That seemed to work pretty good and there was mostly just pulp left over. Although I'm pretty strong and have a solid grip. Those strainer bags are amazingly tough.

I started my Amerone on Saturday morning, (Starting SG was 1.094 72deg)added raisins on Sunday morning. Today is Monday and I'm already down to 1.056. This is a very active ferment and it's whizzing, popping, and bubbling away. I may be getting close to my target tomorrow night so I'll have to...

About all I can comment on this is that I have since done the exact same kit again, and it had the same smell as before (Peach Apricot Chardonnay) so I just ignored it and went on with all regular steps. I'm guessing to my nose, that's just what they smell like. I also did a All Juice Chardasia...

By the way mine also took off very fast and was quite strong in just 24 hours.

I wasn't sure as well on the conflicting instructions, but I'm assuming the instructions on the extra piece of paper regarding the raisins overrides the base instructions in the kit. However I did wait nearly 24 hours after starting the yeast before I added the raisins. I too am going to...

I did the same. It was "highly recommended" to filter it so I did exactly that. Mine didn't really have all that much sediment in it. I think the majority dropped during primary as there was a TON of sediment when I racked. I would guess no more 3/4 inch of sediment in mine. Unlike my Chardasia...

I'll probably bottle mine up this weekend. Did you filter or leave it as is? It's pretty dark so I don't know that you'd be able to see a small amount of sediment in there.

From what I've been finding through web searches and reading, it looks like it's a little tough to find in the US. Here's some more information that I've found on it: It looks like it can be bought from the following two places... Small and large amounts: Wine and beer making Larger...

You added 3/4 can of vintners base after fermentation and stabilisation as a sweetner? That sounds delicious!

I've read some stuff about it and it sounds like the bee's knees for some applications. Anyone ever tried it? Made by Scott Labratories, here's the description of it: BIOLEES Increased Perceived Sweetness and Mouth Feel The traditional practice of lees ageing in red and white...

I'll give that a try and see if that helps. If it doesn't look any better in a few weeks, I think I'll give up. For degasing I'm using the drill mounted paddle thingy, followed by vacuum on the carboy, switching between the two until very little gas comes up. I should be ok on the degassing...

That might be it... it's in a room that has it's own air conditioner and I keep it at a constant 70 degrees. Fluctuates between 69 and 71 roughly by my digital thermometer. I store my wine and ferment in that room as well since that's the only place I have for that. We keep the rest of the house...

I did degas thoroughly before the initial clarification, however I did not degas before that second attempt. I guess I assumed it wassufficiently degassed from the first time. Should I have degassed a second time before the second attempt?