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I pressed 9 days after pitching the yeast (when it reached 0-1 brix). You think I should have pressed earlier? Like 3-4 brix?

I have two 6 gallon carboys of Cab Franc that I made from 170lbs of grapes. Due to some family and work issues I wasn't able to tend to it as quickly as I'd liked and it sat in Secondary for about 4 weeks on about 1.5-2" of post-press sediment. It has a slight egg smell, so I'd just like to...

I am familiar with the green taste...and this definitely is not it. There is a mechanical/artificial taste to these kits. The best I can come up with is an almost artificial vanilla/spice taste. I have done some more taste comparisons with a friend...between my 7 kits I have aging and have...

Assuming I already have all the equipment necessary to make wine (primary buckets, carboys, siphons, sanitizers, stoppers, hydrometer, ph meter, etc) what do I need to add to my arsenal to make beer? I'm not sure if it's something I want to do long term, but I would at least like to try a...

I agree with Chachi.... Yes, you can make decent ribs in the oven and using other methods, but BBQ is a lot like wine in that there is a certain romance involved in how it's made...and really it needs to be done low and slow over a real fire. Do a google search for BRITU (Best Ribs In The...

I started this same kit earlier this month. Just racked it yesterday, did some vacuum degassing, and topped it up. I held off on the fining agents (per their website's bulk aging page) and will age it for hopefully about 9-12 months. I'll try to report back as I taste it. Right now, at...

I did notice this post by Wade which helps explain it... Sorry, I didn't see this post in a search but it showed up in my "related threads" after my post. ;) http://www.winemakingtalk.com/forum/showpost.php?p=46556&postcount=3 Just for the record, I AM noticing this taste with my RJ Spagnols...

What is this common taste/aroma I'm getting from every kit wine I do? No matter what kit I do or varietal, I'm picking up this same characteristic taste from all kits. Sorry I don't have any more info, I just cant make out what the taste is exactly but it's common to all my kits. Surely...

Update... Well, 5 days after adding this yeast and no movement in SG. So I think it's officially dead. Either the yeast never started to begin with, there wasn't enough oxygen, or something else related to nutrient or alcohol level. I followed the instructions pretty closely, so I'm not...

Well, I'm about 50-60 hours into it and the SG hasn't moved one bit. I just added some more FermaidK and stirred well. I also unsealed the lids and let them sit loosely, slightly cracked for a few hours tonight to try and let some oxygen in. If I dont see any movement by tomorrow I'm...

Thanks Wade...more or less directed at Rock since he's done one of these specific kits before. But yeah, they have you add GoFerm to the initial sugar/water starter (which I did). Then like I said, I added FermaidK to the wine, which they recommended. They also wanted you to do a yeast hull...

OK, so I decided to try the UV43 ProRestart. How does this look? I'm doing two separate restart kits. I measured the appropriate amount of yeast beads and put in each nylon sleeve. Then mixed up two batches of 500ml each hot water at 40g Sugar/L. I coiled each sleeve up and stuck them in...

OK, kind of a beginner here, and I don't think I was clear enough in my questions... I'm trying to understand what type of airspace you should have while using this product. Given that I don't have much sugar left (maybe 1-2 brix worth), I wouldn't think that it will be a very agressive...

Starting SG 1.115 and then added water to reduce SG to 24? You mean 24 brix? Or am I missing something? Are you saying you had problems getting fermentation to START in the first place? Not sure if I was clear in my initial post, but I've already fermented this thing from 30 brix down to...

If I wanted to try this...given 16 gallons of wine, what specific container(s) would you recommend that would accommodate this product and provide the correct environment to complete this fermentation while also protecting the wine? Also, if I were to try this, how much airspace should I...

I have three 6 gallon carboys of wine. How would I use a product like this? Would I rack everything into a garbage can or something? At this stage in the game (22 days) would I need to worry about it not being under airlock?

A hydrometer. As I understood it, a higher alcohol wine will cause the hydrometer reading to be lower because alcohol weighs less than water. So considering two wines... Wine A: 13% alcohol at 1.000 SG Wine B: 17% alcohol at 1.000 SG Wine B has more residual sugar because the extra...

OK, I'll give it another week. Regarding the SG level and my "dessert wine" comment...the sugar on this thing is very high (by taste). Wouldn't the high alcohol content of this thing skew the SG reading...basically making it read lower than it really is?

I have a zin that I started from 250lbs of grapes. The grapes started at a very high brix (30 brix) and I'm having trouble getting it to ferment dry. I'm at 21 days in and my SG is still at 1.003-1.004. I'm wondering what my options are here. I'll try to give as much detailed info without...

Six kits I've done since starting in April...(sorry fuzzy cell phone pic)...and the three carboys are a batch I just started from Zin grapes...