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Kevin- Thank you. I appreciate hearing that. I have been stressing about not hitting the dates/timeline they impress upon you in the instructions and thought I must be doing something wrong...or that something had gone wrong. Again, thanks for sharing your lessons learned. Very much appreciated!

At what point would I cold stabilize?

Again, thanks so much everyone. Such a wealth of knowledge here! The area the carboy is in is a constant 73-75 degrees and I've raised it up off the concrete on a thick composite rubber pad...so not in contact with the concrete floor. I have not checked the temp of the wine. Like I mentioned...

Cmason, Thank you for the comment and you are correct. I mistakenly stated the sorbate was to be be added in step 4...it is actually the pot metabisulphite to prevent oxidation. So, add or not add the sorbate in step 3, stabilizing and clearing? What are the pros vs cons? If I don't need to...

Thanks Southern! Much appreciated.

My prior post above: *newbie, not movie! Lol

Could someone clarify the point/sg that is referenced several times here as "when the wine goes dry"? .996 and lower? Sorry for the movie question.

Thanks Wines- good advice and much appreciated. With this being my first attempt,with the exception of taking more time than instructed, I think I may just try to follow the directions as closely as possible, hoping to establish a baseline of what I can hopefully expect to produce. With that...

Do I need to add the meta and chitosan that came with the kit? Not planning to back sweeten, but the WE directions did say that if I planned to age more than six months to add like a 1/4 tsp of sorbate at the time I rack to final clarification carboy. So should I add more if I don't add any...

Thanks. Not sure why I'm blowing by the ten days or so the kit tells me to wait, but from what I've read on the boards here, patience and time are on your side in most cases. It sounds like it should eventually hit the .996 or lower then, even with the higher starting sg them?

Hi all- I'm new to wine making myself but have many friends and family that have taken up the hobby. I opted to go with a kit for my first attempt and chose to make the Eclipse Sonoma Pinot Noir kit. I started primary fermentation on Jan 12th. I used bottled FIJI spring water. My starting sg...

I'm a newbie and chose to make the Eclipse Sonoma PN kit. I started primary fermentation on Jan 12th. I used bottled FIJI spring water. My starting sg was 1.105. Temp range in primary fermentation area was 72 degrees f. I tested sg after six days and found it to be 1.005 and racked to a six...