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Thanks for all the help. Greatly appreciated!

I wanted to get a less expensive red wine kit for my brother in law for christmas. He is a red wine drinker and likes to drink for his house wine carlo rossi paisano. Has anyone tried any of those really cheap wine kits ($45-$60) and had any decent results. We have a $50 limit on gifts. Thanks

I bottled the three gallon batch of apfelwein today after an 11 month bulk aging in a glass carboy. I was kind of disappointed because it didnt really seem to have alot of flavor. I did not carb the batch it is still. Is this normal?

That is a great deal--here is the link. http://www.amazon.com/dp/B002VFXW5W/?tag=skimlinks_replacement-20

Good Afternoon, I have a 6 gal bucket of Ca. Chardonnay and it is in primary fermentation. I was thinking about also doing a mlf fermentation on it. Could someone provide an outline of the process or point me in the right direction to find that instruction on the forum. Thanks in advance.

Thanks I will give that a try.

Thanks all

I am unsure of the cork size because when I bought the bottles they provided the corks. On the gas question when I was filling the bottles with the filler I did notice a slight bubbling on the surface in the bottled wine that quickly went away. This was my first time bottling and I did not...

Well it seems you cannot degass with a vacuum pump from a wine bottle. I set up my pump and applied it to the bottle of wine and saw no results. I guess I will have to empty the bottles, degas with agitation and rebottle. Do I run the risk of a problem from the oxygen exposure?

temperatures have been cellar temp. I will try degassing a couple and see what happens. I wonder how long to degass a bottle 750ml?

Thanks for the input!

I just bottled a batch of wine that was started last october from juice and I have a problem with rising corks. I think there may be some co2 left in my wine that is causing the problem (air space is good). The corks are coming up about 1/2" or so. I do have a vacuum pump and was thinking...

thanks for all the info.

How do you tell when MLF is done?

Tom Thanks for the info. I was going to bulk age. I only stirred twice a week. I appreciate the help. Would you recommend the k-meta and no sorbate? Have a great weekend!

https://secure.midwestsupplies.com/index.php/aitdownloadablefiles/download/aitfile/aitfile_id/1744/ Please take a look at the directions from midwest. Thanks Any suggestions??

Thanks for the replies. The directions say to add the MLF bacteria and let it go for six weeks stirring every couple days. After that add k meta and pot. sorbate. Than clarify.

I am making the sangiacomo chard frozen bucket and accidently waited 8 weeks instead of the instructions 6 weeks to end the mlf. Do you think this is going to be a problem?

Just started MLF on a chard. Will it bubble in the airlock?

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