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Good point Robie I am not saying that pre- degassing is right or wrong. As a newbie I have no idea what is best - Paklab's kit was the first time I ever heard of "pre-degassing" I have been following most threads here, nobody has ever talked about pre-degassing I just thought it was...

I am currently making a Paklab Melbec - here is a section from their directions "During the secondary fermentation, mix vigorously the wine for about 1 minute every two days, to pre-degass and help the fermentation process (optional)." I am new to winemaking - looks like there is more than...

Thank you Joeswine - I have read your thread and I found it very interesting and I learned alot. I will be starting my batch today and have looked around the house and have 1 pound raisins - 1/2 pound prunes - french and american oak. So with all those goodies lying about - what would you...

OK Got it Tony - thank you

ok Im going to start the batch tomorrow - It just dawned on me - do I need to do something with the raisins before I put them in the primary? Do I need to sanitize them - boil or something else? dumb question? Rob

Lovethewine - thanks for the welcome neighbour!

Hi all - Im new here and new at making wine. Im from Vancouver Island and very excited to be making wines. I have a few batches on the go - all made from kits. The first is a Chenin Blanc - I need to say, add a little oil to it and it will make a wonderful salad dressing. Hmm not sure about that...

Ok baker and roger thank you - so chopped it is, in the primary and in a bag. Last question I think - how often do you give it a squeeze?

Thats great Roger - what would be the issues with just tossing 1 pound whole raisins into the primary? I would think that if they were whole I wouldnt have too much trouble syphoning into my secondary or am I wrong?

Thank you all for the excellent ideas - I think I need to get a few more kits and try them all out. I think on this first batch I will try out the raisins - what is the best way to proceed? Primary or secondary? Should I grind them up a little? This kit is the 23 liter pail, I havent received it...

Oh sounds scary lol I havent tried tweaking at all - what are the thoughts on raisins, how much and what type?

Brand new here and new to winemaking. I have a few kit batches in bottles but none are ready at this point - now I want to have some fun. I just ordered up a Malbec kit from Packlab. Any thoughts on what and how I should soup it up?