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I have some Chenin Blanc concentrate left over from back sweetening and was wondering if it would be okay to freeze the remainder of the concentrate. I know they freeze and ship grape juice, just wondering if it would work for the concentrate.

I am just a few days (2) before being ready to stabilize and degassing of my Mezza Luna kit. I wanted to back sweeten the wine a bit using Chenin Blanc grape juice which is on it's way but could be a week getting here. Would it be okay to just let the wine sit until the juice gets here or or...

When I started my Mezza Luna kit, I was instructed to add the packet of bentonite in a half gallon of hot water. What is the purpose of the clay?

Has anyone used the Igobru concentrate kits listed on ebay and elsewhere? Opinions?

I made that all too familiar Newbie Mistake and added the F-pack at the start of the kit. It is a Winexpert Mezza Luna kit. Is it pretty much screwed or will I come out okay?