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Alright thanks, yeah I assumed you didn't want to disturb bottom sediment too much.

I'm making a grand cru red wine that has grape skins as well as oak chips. It says to stir at least every two days. I plan on stirring it everyday I get home but should I wait at least 48hrs before the first stir so fermentation has a chance to really get going? Also how hard/long should it be...

Congrads on the first batch, I'm down the same road

We purchased the labels from 'Staples'

Thanks Sara that's the site we used to make the labels, great software. I should also mention the labels (22809) we used were also very easy to remove with only hot water. Personally however I wished the labels were alittle larger maybe a 3x4 but perhaps Avery makes a label this size we will...

Well it's a GCI white zinfandel kit, at the local brew store I was told it has more of a strawberry flavor rather than a mixed fruit or berry flavor.

Thanks guys :). The next batch is a grand cru gewürztraminer ready in 2 weeks. I also started a zinfandel kit which apparently has a nice strawberry flavor. The labels had an adhesive already on the back. I printed them using an inkjet even though a laser was specified for the paper. I also...

Well I just finished my first wine kit (grand cru California Chardonnay) we printed labels using Avery software I saw being used here. Turned out great! We just need to find shrink caps for the top to complete the look. Thanks for all the tips and help everyone, here are a couple pictures.

Thanks grapeman, yeah I've tried tapping the debris but it looks as if it's floating somewhat against the top of the Carboy, I'll try again when I get home. Would it be recommended to degas the wine again before bottling? It was still quite foamy after the time suggested for degassing, Or should...

Hey, I'm curious as to what's sitting on the top liquid surface of my wine. It looks like white foam until you have a closer looks and it's more like a crystal or frost type structure? This appeared after clearing stabilizing and degassing when I topped off the Carboy with cold RO water straight...

Great pictures, looked like so much fun

Glad to hear its not a big deal thanks for the tips guys! It's the grand cru international collection, the smell just stirring it up was amazing, very excited!

As the title states I went alittle crazy with the final stir in the primary of my gewürztraminer :/ the elderflowers started pouring out of the bag and flooded some of the surface. I resumed kit instructions added yeast and it's now sitting with the top on. I didn't think I'd be an issue at this...

No doubt... I'll keep that in mind !

Hey robie, thanks yeah the smell is extremely faint from the previous wine. I wasn't sure if it was common practice to use some sort of strong chemical cleaner after each batch or not.

Hey guys, I want to start my Gewürztraminer wine kit today. I only have one primary fermenter which I've already used to start a chardonnay. It's been transferred to a Carboy and the primary plastic fermenter was washed with water and sanitized. Do I need to perform any other washing techniques...

Thanks for the info Steve/rjb I'm going to be starting a gewürztraminer next week so this will help alot!

Thanks guys, The kit is a grand cru California Chardonnay. My wine appears to be stable at 0.998 but I'll wait it out before stabilizing and clearing. I was just getting caught up in the numbers "transfer to Carboy when SG is below 1.020" well does it matter if it's 1.019 or 1.000? Had a taste...

Im already into my first wine kit and was confused as to when I was suppose to rack into secondary fermenter. Instructions specified at approx day 6-8 at an SG of 1.020 or less, rack to secondary. At day 5 however i was already sitting at an SG of 1.000. I left it until day 6 before racking (SG...

Thanks for the welcome everyone! I'm in the capital city :D I'm getting excited, just bought a new Gewürztraminer kit I'm going to start next week. See you on the main board !