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Does anyone know why they suggest that you let this port sit for 30 days after stablizing and clearing when it already looks very clear and tastes really fine after two weeks? This RJ Spangols kit recommends 10 days in fermentation until racking and then another 30 days after adding remainder of...

I have heard pros and cons regarding making double batches of port in the 6 gallon carboys as opposed to the single batches in 3 gallon carboys. Is there any reason why double batches are not a good idea, as long as one uses ALL of the ingredients provided for the kit? Many on the discussion...

Is it OK to filter the Port via Vinabrite filter system. My wine is not cloudy or anything, but I have been filtering everything else just to finish it. Can I do the same with the port?

I completed a Piesporter kit this summer from Wine Expert, I believe. Anyway, I loved the outcome. It came with Elderflowers. So I paid a little more, ordered an M&M kit this time and to my surprise, no elderflowers. Now I am a little concerned. I really thought that I needed those for a...

Kit had no oak. Processed to secondary fermentation while waiting for George to send the dark oak that the kit needed. SG is at 0.992 and added oak yesterday when it arrived.My question. How longdo I continue to let it remain in 2nd Fermentation stageto allow oak to do its thing?? SHould I...

IF you are racking to glass for the first time and stirring to be sure you are including all sediment and adding the yeast nutrient and oak, why rack at all? Why not just stir, add the nutrient and and oak and leave it in the fermenter with an airlock?

OK, so will someone tell me, is the MM Alljuice kit for italian barola supposed to contain oak? I did a MM Vinafera kit earlier this summer and it HAD oak chips. I have started an alljuice kit, it is ready to rack to glass and guess what, no oak chips in the kit. What to do! I do have a Cabernet...

My Cellar Craft White Shiraz did not have an instruction sheet in the kit. It is in first fermentation stage and I do not know when to rack to glass. It is at an SG of 1.03 right now. Does anyone know when I should rack and if I leave gross lees or rack everything. Also, do I add any chemicals...

Started a MM Barola on 8/15, SG 1.086. On 8/19 it had already arrived at 1.044. Thinking it was just too soon, I did not rack to glass and add the yeast nutrients until 8/20 at an SG of 1.024!It has beenperking now fairly well for 3 days. Have been stirring the oak and keeping watch. Today, SG...

I was in the process of racking and filtering a Riesling Kit. Got a phone call which interrupted me and oh my GOSH, I bottled but forgot the Potassium Sorbate! Now what in the world do I do!?

Started MM Riesling on 7/24. SG was1.084. 2days later reading was 1.088! 7/29 reading is still high, 1.07. It is still perking, but we are now 6 days out from start of must. Here's the questin: do I hold what I've got til SG of1.05 or do I proceed with adding yeast nutrients and rack to glass?

I am soooo pround of my Piesporter! It is so beautifully clear and the aroma of the elder flowers, wow. Was a little nervous about the minimal racking instructions, but everything turned out so great. Its ready to bottle today and a little sip told me this is going to be a fantastic bottle of...

Wow, My MM Cabarnet went from 0 to 60 in just 3 days! From SG of 1.068 on 7/11 to 1.034 on 7/13. I racked on 7/15 at SG 1.014. Now here it is only 7/18 and my SG is 0.994. It was 0.994 last night as well. Looks like I could rack again for clearing today or tomorrow! Any suggestions or comments...

Does anyone have a recipe for a clear sake to be consumed warm? The kit availableon thissiteproduces a milky one that is best consumed cold.

I have elderflowers still floating around in my Piesporter after adding clarifiers. This wine has 14 days to clear. Will these sink or can I remove when filtering? Should I have placed them in a mesh bag during fermentation? Unfortunately, the directions for the must preparation did not call for...

I have two gallons of highly over sweetened Blush Zinfandel left after making a second batch and blending them to get the sweetness I had originally wanted. Bottled 40 bottles of a great wine, but now have these two gallons of very sweet wine left. Any body have a suggestion as to how to use it...

Does Lambrusco REQUIRE a champagne bottle and cork? Saw some bottled that way in the wine store. I have just finished a batch and bottled it in wine bottle with plain cork and wax. Am I OK or do I need to do something different?

OK, so now thatI have these sealing wax beads....how do I use them?

Sweetened a Blush Zinfandel and went WAAAAYYYY over board! It is like cough syrup. Does it go down the drain or do I have options? Can I referment? What should I do!

I have two batches that I would like to sweeten. Batch #1 is a blush Zinfandel. It has already been cleared, but sorbate and conditioner have not yet been added. I normally filter. So I have Sorbate and maybe conditioner to add and filtering. When do I add the syrup in this process? I have read...