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Congrats and keep that excitment going....sooo many posibilities.. as for ur kit, one thing I know is follow the directions, they are restd and true and there for a reason :) ....as far as the racking back and fort, each rack leaves behind some sediment and yeast and whatever stuff may be left...

Very excited ( and possibly a bit tipsy ) first batch of raspberries out of my garden to make the most delicious wine ever!!!!! Finally a success... Solidified my addiction one glass at a time :)

Anyone have a good.crabaaple recipe and any tips to making a yummy crabapple?

Score!!! Love a good deal makes the wine making a bit sweeter!

Thanks sooo much...one positive choice I have made so far...most of the rest of he choices no so much :)

I am running out of carboy space and have a question about racking. I have been racking from my carboy to an empty and sanitized primary bucket. I then clean and re-sanitize the carboy he rack again back to he carboy. Does anyone se an issue with this?

Does anyone know can u cork screw top wine bottles? Got a Chan e to purchase 200 acres top bottles for cheap but already have forming supplies...thanks all

Awesome! Thanks sooo much....learning bit by bit :)

What is the process for stopping fermentation without fermenting to dry? Is this a common process? How does this vs fermenting to dry affect the taste?

I am very new to this....I have bottled a strawberry cranberry w too high a sg a.d it turned into bottle bom I have three more types in carboys and don't want make the same mistake. If I want sweet wine.? Thanks

Can someone explain exactly what this means? Thanks

Want to get going on my first batch of skeeter per.....what exactly is a slurry? Anyone have a good recipe for me? Thanks

I got a great deal on 20 1 gallon carboys/jugs.....I am so excited to bottle these bad boys......I have a question tho.....they have metal caps u can scew on...can I use these to bottle w? I bought a rubber stopper/hung and it wants to pop out....are there regular corks for these or can I use...

I have a bag of liquid like carmel that I was thinking of using in a wine....any thoughts on this? I was thinking of an apple w a carmel bafksweeten? How about liquid chocolate syrup?? Thoughts??? Thanks :)

I have read a. Couple posts about tasting green wine. What exactly does that mean? All my new wines have the same distinct taste...and not necessarily a good one. What dies hat mean? Any tips as to what I should look for

I made a banana wine( cuz bananas were on sale) with the knowledge that by itself the banana would be a dud. What is the best way to make this a yummy wine. I also have an apple pear fermenting. Do I wait to mix the two at bottling time? Or do I mix them in a 5 gallon carbohydrates even though...

Newbie question here....what is an f pack?

Does this mean that no matter what the sg is as long as it is stable for 3 days that it is done?

Do I always need to have a specific gravity of 1.000.or less before it is done fermenting? Sorry I guess I am less informed about this then i thought.

Even if I already added potassium sorbate,backsweetendd and bottled a first time, It's possible to.still be fermenting? I need to add clueless newbie to my posts :)