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Just pitched my yeast in the last batch of wine I am going to make. Have a Kenridge founders, Brunello, SuperTuscan, and Australian Cab / Shiraz, and also legacy Valpolicella. I am pretty new to making wine, made a couple batches of mist wine, but no high end kits like these. The first three...

Just wandering what everyone has been doing with their grape skin kits in their primary. Instructions said to push it under the must everyday. I heard from another source to squeeze it everyday, I have also heard to squeeze it at the end of the primary fermentation only. Just wandering...

Have three batches of wine ready to bottle soon, but gonna bulk age two of the batches little longer. The only issue is I have no place to store the wine at a lower temperature. my house stays at a consistant 71 degrees. Is this gonna be bad for my wine. Any suggestions?

Started my first 18L Kit about 2 weeks ago. (KenRidge Founders SuperTuscan) Had a few questions about it. First i have read a lot of people argue about to filter it or not. I have heard these kits drop a lot of sediment so thinking I am gonna add 1/4 tsp k-meta after the six weeks, and leave...