Recent content by kcane

Thank you for your quick response! I'll do just that :) what sort of temperature should it be sitting at if I let it sit a while - which I think I will. And if it winds up being too dry for my taste (which I'm starting to think it will be) when would I backsweeten it? Before or after I rack it...

Hello folks! My first kit is a Glad Hatter Merlot that I started May 1st. I racked to secondary on May 14 as per instructions at a SG of 0.998. I added sulfite and sorbate followed by kieselsol and Chitosan then degassed with my drill stirrer and have now let the wine stand 3 weeks. According...

Thank you! Do you use a specific type of sugar or will any do?

Thank you for asking this question, it's something I've been wondering about myself! Djrockinsteve, I'm pretty darn new at this and don't understand what you mean by inverted? Could you please elaborate in layman's terms?

Thank you! I'm looking forward to trying my first batch!

Sorry, I'm super new at this! (Both wine making and navigating this site :$) I'm making a Glad Hatter Merlot that came with grape skins. I racked to secondary on the 14th of May at a SG of 0.998. My kit instructions are in degrees Celcius. Is there anything else I can tell ya that would help?

The instructions say to keep my carboy between 15-19 degrees but today's as pretty hot and when I checked it it was 26... Will this ruin my wine if it doesn't cool down soon?

Thank you all so much! Wish me luck ;)

Hey there! I'm in the primary fermentation phase of my 1st wine kit (I went with a higher end Glad Hatter Merlot that comes with crushed grape skins) and I seem to be stuck. Let me explain... I started on the 1st of May at SG 1.090. By day 10 SG was 1.000. I've been stirring and testing daily...