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I was going through my notes today and noticed that the Amarone I made one year ago has too much kmeta. I added 6 tablets to a six gallon batch. Is this wine unsafe to drink? Are there any other ill effects to overdosing my wine like this?

I brewed a cellar craft showcase kit last fall, racked it after about 10 days and forgot about it. I should have added fining agents and degassed a long time ago but obviously I didn't. What should I do now? Do I add the kmeta and proceed as normal? I would normally use a drill to whip...

I'm about to fortify and bottle my CC kit port, but I've noticed a very present vanilla taste in my Brandy. Does anyone have any thoughts on using this? I'm sure it will affect the taste, but not sure if this is a good thing or a bad thing.

What schedule do you use for bulk aging kits? I'm assuming since there is virtually no sediment after I stabilize, I'd add 1/4 teaspoon of kmeta, top up to the neck of the Carboy and wait? No racking a needed as long as there is no lees? Is this right? How long is the wine good to age...

I'm about to start a Cellar Craft Showcase Port and I'm wondering if I need to buy brandy. Has anyone made this kit before? Does it taste like a commercial port on its own or does it need the brandy addition after fermentation is complete?

I'm a beer drinker and brewer, but I'm starting to love wine. As I start to learn about wine, I'm realizing how little I know. Can anyone recommend a good book to help me organize my research and development? So far I'm just sampling random wines at my local liquor store. While this has been...

I'm pretty new to wine. Last June I brewed a cellar craft showcase Australian Shiraz kit. It was expensive and I committed to a year of aging before I intend to drink it. This is my first premium kit,but I've actually brewed a couple more since. In 2 weeks I'll be on vacation and my wine...