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Thanks Wade E, I always seal the primary and stick an airlock in just in case I don't get to check the SG as often as I would like to. I guess I just wanted to know if there are downsides to leaving it too long.

I am making a Cab Suv. I only had it in the primary for about 2-2.5 weeks at most (though I did have it sit next to the heat register to make sure it doesn't stall) When I checked it, it was 0.993, so I transfered it to a secondary. I tasted it and it didn't really taste bad or anything...

How critical is it to move your wine into your secondary right at 1.00 sg. Are there any downsides to leaving it in primary until 0.993?

Interesting to hear your guys' takes on this. I haven't tried deviating from the kits' instructions yet, but am just curious. The sulfides in the wine is just a concern that a friend of mine brought up (he is a "little" cautious of chemicals and byproducts in his food). The fact that there is...

Ok, maybe a dumb question here, but are there different ways to stabilize your wine, and has anyone tried making wine without stabilizing (I guess leaving the wine in secondary much longer and not adding extra sulfides).

Wade E, the wine is very thin and watered down, but it also has a "funny" off taste, I think I put too much meta bi-sulfade in it when I stabilized. Seems like quite a few people here have been getting a similar result (watered down taste) from these smaller kits. Any suggestions on s nice...

Hi all, newbie here (have found this forum helpful already, so thanks). So far I have only done a few kits, all Vinter's Reserve Pinot Noir (in bottles)-didn't turn out so hot by the way Riesling (ready to bottle this week) Cab Suv (in primary) Dario