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I am starting a Cellar Craft Sterling Chardonnay. My goal is to get a more buttery texture out of this kit. My question is, during this Batonnage process, how long should I do it for? I was planning on 30 days, bulk age it for six months with about three rackings in that time frame.

What is the best Chardonnay kit . I like a slight oak with a rich buttery feel to it. I plan on bulk aging it. Any suggestions? Sent from my iPhone using Wine Making

I started my cellar craft pinot noir wine kit in November. There's no fruit smell's, it's very flat( almost watered down taste). I tasted someone else's Pinot and it had such body to it. Jammy, black cherry, raspberry, a really good wine. I don't know what I did wrong. I even adde oak blocks to...

When bulk aging in a carboy, is it every three months you should add k meta? I forgot and I know I read it somewhere.

Anyone have a good moscato recipe or any sweet wine recipe for that mater? Trying to keep the ladies happy over here. They all like the sweet wines. Seems to be the trend.

I'm starting a 4 month bulk age on a cellar craft Pinot noir kit. What I would like to get out if this is a little more oak notes, jammier/ richer feel to it. It just feels a little to soft, even for a Pinot. Any type of oak blocks to suggest or maybe a finish tannin to add?

I am dong a Pinot noir kit. On 11-15 I racked to secondary with an SG of 0.996 added enzyme blend which the directions called for. Temps in the house have been in the mid to high 60's. I checked SG levels today and it went up to 0.0998. Any thoughts on this? More concerned that it hasn't...

I would like to bulk age my wine kit for 3 or 4 months. What do I have to do differently, as far as chemicals go and racking? I really want to make sure I get a fruit fwd, light tannin, like a velvety texture/jammy. Any advice will help.

I was told from my beer/wine place to use star San. There not to up on the wine knowledge but I have been using it to sterilize my equipment. It does come in contact with the wine. Am I ok?

What is it in the wine kits that make them mature so much faster than using fresh fruit?

Any suggestions on a way to add a filter element to my syphon hose.

It's official, I have started my first kit. Fermentation has begun. Wish me luck.

I am doing a cellar craft kit ( Pinot noir), it comes with Lalvin EC-1118 yeast pack. Is there another type I should use? Only reason I'm asking is I see a lot of people online making comments about yeast types and what to use for different wine.

I bought my first wine kit (cellar craft Pinot noir) and it does come with the oak chips. Because it is my first kit everyone tells me to just do it per the directions, understandable. I am planning on aging it for a year or two and because of that, I want to make it the best I can. Is it better...

I just purchased a Cellar Craft Pinot Noir. Couple of questions. Plastic or glass carboy's, does it matter? Should I degass when I transfer from my primary to secondary before adding anything and should I degass for at least 20 min with a mixer on a drill.? Any advice would be greatly aappreciated.