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Re: Captain! Yes, I am leaning the same way as I tasted it before the first racking, and again after the second racking. The wine is bone dry, and I don't taste the least bit of carbonation. But so many who post on You Tube and on my local wine shop's advice page, place such emphasis on...

The temperature is kept at between 72 and 76F. The size of the bubbles is medium large I guess, not sure how to reference that. As far as how many there are, your guess is as good as mine. They rise pretty rapidly from below and collect in a ring of foam at the neck of the carboy. As this is...

Hello everyone, I am working on my first batch of wine, a Merlot made from a kit. I have it in a glass carboy and I am degassing it with a foodsaver. My question is this. How long do I continue to purge the wine of gas? I have done it for 3 days now, going through multiple cycles with the...

Thanks to everyone who commented with advice. This looks like a great forum for folks who are just getting started in the hobby.

Thanks, Steve. Good ideas as well.

Hello Rod Thanks for the welcome and for the reply. You confirmed what I was afraid of, the excess heat will cause potential problems with the wine. I have a small window unit that I could put in a spare bedroom downstairs. If the temperature only needs to be around 72, that would take care...

Hello everyone. I am new to this hobby, but I am looking forward to getting started. I do have a concern regarding room temperature. We live in South Carolina, and do not use air conditioning during the summertime (just oscillating fans in the rooms and an attic fan at night). Our house is a...