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when you say just before.. like for the month before or something? then rack and bottle or bottle right out of that carboy?.. not trying to be a moron. I'm just trying to get these to come out right for my wife.

well maybe I'll ask this way... some kits have that stuff to stop wine diamonds for 1 year.. would it hurt to omit that and cold stabalize it... then add that stuff. I've ended up with wine diamonds in 2 or better kits... but i'm a total newb.... I make damn good beer tho :b

I'd read primary fermentation is better warmer w/ kits.. so I fermented them at 70-75... my question is really whats best temp wise from first racking on? I don't want to end up with wine diamonds.... sorry I write like a 3 yr old, much better in person :h

meening a person should leave it longet in the bottle? or carboy? I have some kits I've made with wine diamonds and sedamint.. trying to no do that again:h:h

Hey there, I'm getting to rack last years rq eherenfeltser and torrotes to seconday.. it wa fermented at 70-75 degrees. my question is.. should it stay in a warm spot in secondary? or be moved somewhere colder? to test my getting this.. it seems that after adding everything and degassing as I go...

an update So I made red tomato wine over a year ago. it was made from all heirloom's.. someone asked what's it suposto taste like? well mine is a nice burgandy or maybe amberish color.. it needs run threw the aerator at this point.. but it tastes like a young white whine with a hint of tomato...