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Thanks again everyone! I'm not going to start this until some time next week (maybe) -- I'll le t you know how I do.

Thanks Robie!

Hi Geronimo, I just bought this kit yesterday -- can I ask you about the yeast? I was suprised, and happy, to see that the yeast is RC212 instead of 1118 that I have found in the other kits. However, I've had problems with 212 in the past and have been told on this forum that you need to...

Patience, patience, patience!

Thanks Everyone!

Hi everyone, I just mixed a new batch of KMeta, but it doesn't seem to smell very much. The powder is about 9 months old -- does the powder lose its "kick" after a while or am I OK? Thanks

I can't find anything specifically from the USPS on how they define cooking wine, but some Google searches came up with cooking wine being wine treated with salt as a preservative. I did find the below which I found very interesting. 422.22 Exempt Mailings Between Federal and State...

I work with (not for, thankfully) the USPS every day (my company mails over 1 billion pcs of mail per year). Knowing them as I do, I am not surprised that you received multiple answers on the same question. Anyway, the Domestic Mail Manual is pretty specific that anything over 0.5% ABW is...

Be careful if you plan on corking a screw top bottle -- the glass is thinner and doesn't always "react well" to the corking process.

I agr with Bham guy.

Topping with a commercial wine is completely acceptable. Use a similar type of wine and you should be fine. This is a much better approach than having too much head space.

As long as you had an airlock and not too much headspace, you should be fine -- most people here age in a carboy much longer than that. Maybe add 1/4 tsp KMeta before bottling (if it's a 6 gallon batch). Other than that you should be fine.

To prove it wasn't poisoned.

I use a yeast starter from cherry or raspberry juice concentrate. Once finished, I put a "glug glug" of Trader Joe's Cherry Cider in an empty 20 oz Snapple bottle and fill the rest with my SP. Freeze, then pack up the cooler and head out (to the pool in summer). Drink as a slushy as it...

Again, Thanks for all of your help!

And also ... Grapeman(?) or anyone else ... I would like to keep using RC212 as it seems to be a very good choice (as per Tom's yeast chart). What is a good amount of nutrient for a typical 6 gallon batch? Are there any drawbacks or cautions I shoudl know of? Thanks

Hi Everyone, Thanks for all of the feedback and interest! I have been "offline" for a while due to a family issue and being really busy at work. Anyway .... I did give the wine a pretty good sniff last night and it did smell pretty good. Maybe a touch of sulphur, but not much if any. I...

Leftover wine? I've never heard of that concept!

Thanks Everyone!

Hi Everyone, Quick question: Any issues with using a brew belt on a BB carboy? (I saw some threads about using them on glass carboys, but I am wondering if the plastic will be OK) I need to degas, but the must is only around 72º -- I thought I could warm it up using a belt -- should fit OK...