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I have 2 Vinifera Noble kits (Shiraz and Castel Del PaPa) that have been on the garage floor for 5 months. The garage is air conditioned, but still has temperature swings (Texas) from the door opening. Is the concentrate still ok, as well as the additives? Should I go ahead and make the wine or...

Haven’t posted for some time now, but I have a question. I began a WE Italian Deliceto fermentation on Jan. 29, 2010 and made my 1<SUP>st</SUP> racking on Feb. 6, 2010. Since then, I haven’t done anything to the wine other than look at it. The head space in the carboy is about 6 – 8 inches and...

Try to make it short – Wine cellar is full so I need to make room for more. The easiest way to expand my storage is to use my wine making room. The dilemma is temperature! I can keep the wine making room around 55 to 60 degrees by adding a cooler, but is this too cold to ferment properly...

Will the "Private Preserve" gas be enough, or should I top-off the carboy again while settling?

I probably wasn’t descriptive enough. Went through the Primary Fermentation, rack to Secondary Fermentation. Racked an added K-Meta, Sorbate and Isinglass then Degassed with an Aspirator. Let it sit for 3 ½ weeks.

WE Limited Edition South African Cab- due to various reasons, left the wine in the “Stabilizing and Clearing” stage for approx. 3 ½ weeks and now thought that I could skip the “Racking and Clarification” stage, as called for in the instructions and simply rack and add the K-Meta and bottle...

Been fishing in the middle of nowhere for the last several days and just now made it back to Amarillo TX where I have www service.I was trying to find a lazy way out of racking but to no avail. Went ahead and racked to a 6-gallon carboy- added finishing pouches, degassed and then racked to a...

Making an Alljuice Master’s Edition Outback Shiraz and I have an aversion to topping off with water and would like to avoid using a finished wine. If I rack from a 6-gallon to a 5-gallon, it leaves me with close to a 3-Liter jug remaining of unfinished wine. I then degas the 5-gallon carboy and...

Sorry Wade, I had a typo, the SG on the WE Itialian Amarone was 1.002. Still kicked-up the romm temp 2 F.

Kicked the room temp up another 2 F and will see what happens. I'll check my SG and make sure the Scotch didn't effect-affect my reading and if not, I'll rack again.

Thanks to all, Jeff H, I didn’t see the article written by George but thanks for pointing it out. Before this post, I created a question in the Mosti forum, as to the slow fermentation of my Alljuice kit as it appears to have stopped at around 1.00. Maybe I am a little anxious as I am a Newbie.

It appears that I have a couple of Kits that don’t want to ferment any longer. Neither of them are at or below .998 SG. First kit is a Mosti Alljuice Outback Shiraz that was missing the Yeast Nutrients which were to be added around 1.040 – 1.050. I added store bought nutrients about 2-days late...

Great- Thanks

I’m making a Vinifera Noble Chianti as a quick drink and I may have some issues. Primary fermentation went well and racked to a 6-gallon glass Carboy. During racking, I used some gas “Private Preserve” to make up the difference in the Carboy to Bung. I had about 5-inches from wine to Bung at the...

Great, I have a great store only 5 minutes away and George is about 30 minutes. I’m sure I’ll go for a $3.00 package of yeast nutrient and $130.00 later I’ll be out of there! Thanks

Mosti AllJuice Shiraz kit, after 3 days of fermenting at 76 F, the wine has gone from .099, 058 to 020. The temp is a little high even though the room ranges between 65 and 72 F. Although the kit instructions states to rack between 040 and 050, the 1 day change was down to .020. Nonetheless, I...

I think "Tepe" stated it best; I have obsessions as to my hobbies! My wife actually took pictures of me tonight, with my Carboys, so she could show them to her friends. This way she could add Wine as to my "hobby of the Week". My wife is a Golf fanatic, so she has little room to speak. I can't...

Darryl, Thanks and that is what I will do. I have a board meeting in Midland on the 18 - 19 of June and if you need something from George delivered, let me know.The meeting could be postponed a coupe of weeks, but I have family there and the meeting will eventually take place. (sorry...

About to begin a Mosti AllJuice Masters Edition Outback Shiraz and the instructions are a bit fuzzy. Do I add the Raisins after pitching the yeast or wait 24-hours and then add the Raisins? Sorry if this has been asked before but from the threads I read, it still isn't clear. Thanks

This board replies to questions faster than I can reply. I've been out for a few days and the comments left to respond to are overwhelming. Thanks to everyone! I have 2 kits Clarifying with 2 more in primary fermentation. The Noble Chianti sounds like a freight train in the primary...