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I have a carboy of KR Grand Red II that just started the third stage. I have de-gassed and added the clearing agents. Last night after adding the last clearing agents apparently I forgot to put the airlock back on, and didn't notice it until this morning which was about 12 hours later. There's...

For those of you who add tanning, I wanted to ask which of these wines would most likely benefit best from it? I know it has a lot to do with my particular taste but I'd like to hear some recommendations. These are the first I have done of these kits. My idea is to take the ones below that I...

I'm looking to add a merlot to the line up. My first thoughts are a premium kit CC SC Washington Merlot or WE Eclipse Stags Leap Merlot. I am going thru lots of varietal kits first to try to learn the characteristics of each. So, for now, I'm not looking for blends. Anyone with a Merlot they...

Yikes! Just racked from primary yesterday. SG .995 after 6 days. Took everything that would go thru the bucket spout in order to fill the carboy and not need topping up. Kept having to un-clog the spout. What a pain. Probably gonna put oak chips in bag next time. Checked it this morning and...

I was afraid I really screwed up my Amarone today. I was transferring from the secondary carboy to get it off the lees and add KMeta etc, and while I was going through the packets I realized I had an enzyme packet that I forgot to put in. I had already added the K Meda. Call George at fine fine...

Some of the kits, at least celler craft, say to leave the cubes in for about 10 days during the secondary portion of fermentation. The consensus seems to be that they need about 6 to 8 weeks to get full benefit. I guess of course that's if you wants an oakier flavor. Due to carboy space, it...

Just pitched the yeast on this one today and I'm hoping A few people with experience will tell me this is a fairly low foaming kit. I wasn't paying much attention to the height in the bucket until I put that giant grape pack in there I don't have much room left. I hope I don't have a huge mess...

I've been cold stabilizing in my garage here in Dallas for a bit. Have some relatives in town that would like to help bottle today or tomorrow. I just brought it in from a 30 F garage. I am guessing I need to let it warm a bit first. Do I need to let it come to room temp before bottling to...

I have an EP super Tuscan and a celler craft showcase Yakima Syrah that have been bulk aging for about 90 days. I was about to bottle but decided to go ahead and take advantage of the cold weather and stick them in the garage for a little while to see if I could get some of the wine diamonds to...

I recently started an EP Chardonnay and a KR Tempranillo Garnacha. On stage 2, both say to transfer to carboy and do not top up. My carboys are the big Italian ones and that much headspace makes me nervous so I top up with about 2 bottles of like wine. My racking technique has improved and I...

Just pitched yeast on this Chardonnay today, but the big of oak chips completely cover the top and the yeast doesn't seem to be getting through. Should I leave it alone or give it a quick stir?

I'm hoping for a little confirmation that what I'm doing is okay. Being that I haven't actually tried any of my wines yet, I'm still a little nervous. Most of what I've been making is big reds - cab, syrah, tuscan, etc. premium kits with scans.. I've been following directions to a T until after...

Going to take a little getting used to, but so much better than before.

Want to see if I can get some recommendations on the following. My wife and I have a few kits on deck but are wanting to start planning for these. We are in Dallas, so CC, RJS, & MM from George are most convenient, but we will consider ordering WE etc, if we get good enough recommendations. So...

Just received an EP Australian Chardonnay and a Grand Cru Muscat. Does anyone have an opinion whether these would benefit from Sur lie?

I'm about to put a port style in some Belissmo bottles I picked up on Craigslist. I have used about 10 of them for splits so far, but I noticed today on George's site that he recommends to use #7 or #8 corks. I have been using the same #9 that I was using with the full size bottles. Is this bad?

Have seen mixed reviews on the MM red kits. Seems the consensus leans toward preferring other premium kits. Though many have said they may not have given enough time as these seem to need longer. Also, it appears that the grape pack addition may make a difference for the meglioli and masters...

I've seen enough threads on here that I'm convinced the premium red kits are generally worth the premium price if I'm willing to give them time. I've mostly stuck to big premium reds, but none ready to drink. What about the whites? I have a MM Renaissance pinot grigio recently bottled and put...

Just ordered my first Eclipse kits. Lodi Ranch 11 Cab and Lodi Old Vine Zin. I don't think they have been out long enough to be drinking yet, but I would like some opinions from anyone who has experience with these. Also ordered the LE Oregon Pinot Noir. I've read good things about Eclipse...

Oh no, I keep the plastic package containing the oak cubes, fining agents, etc, on top of the fermenting bucket of the corresponding must. When I went to lift the lid to stir and squash the grape pack, the pack FELL IN! I hope it will be ok.