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I'll pick up the concentrate at the same time I buy the kit and I'll add just enough to bring the SG up to about 1.070. Roughly how much concentrate do you think I will need?

The sweetness of the Sangria seemed just about right as I didn't hear any complaints, only requests for more. I think I'll keep the sweetness as it is but I'll definitely add some juice concentrate and dextrose. Thanks again for the ideas.

I previously made an Orchard Breezin Seville Orange Sangria and it was very popular among friends. However, I found it a little weak and I would prefer a higher ABV. I plan to make another Sangria as well as a Blackberry Merlot and would like some suggestions on what to add to increase body...

I think you're right. I'm buildng an understairs wine cellar and I'll have to put a lock on the door. I can also make some sangria and more white zinfandel to keep the wolves at bay.

Thanks Wade, I'll give it a try.

I'm fairly new to wine making and have made three kits so far. I made an WE SI Argentine Malbec and a Chilean Pinot Noir as well as a WE White Zinfandel. I've learned that my biggest problem is keeping people from drinking my wine before its ready. Luckily, the white zinfandel doesn't need...

Thanks for the responses. I really like the idea of bottling a few 375 ml bottles for the purposes of sampling. Sampling over the months has really given me an appreciation for this hobby but I would like to sample less. 375 would be better than 750. My Malbec has been bottled for six months...

I'm very new to the winemaking experience and have only made three WE kits so far - Argentine Malbec, Chilean Pinot Noir, and a Zinfandel. Its obvious that aging is very important with wine making and I've enjoyed sampling my wine as it ages. Since I only sample about once per month, I've...

I filled a 12oz bottle about half way and shook it with my thumb on top. When I took my thumb off, I can hear the CO2 come out. I was told by the local retailer that I shouldn't hear anything. Is that true?

I have used the drill motor with the degassing attachment on at least four different occasions over about a six week period. Also, the temperature is in the mid 70s. I'm thinking of purchasing a vacuum degasser. Any suggestions?

For my first wine making attempt I purchased two WE kits, an Argentine Malbec and a White Zinfandel. They both progressed through primary and secondary as they should and both reached .994 sg for three days before I degassed and clarified. That was over a month ago and I have stirred a few...

It's been clarifying for about 15 days so I checked the clarity last night. It actually looks very good. The taste wasn't bad either. It did seem like there was some CO2 in there so would there be any problem with racking it into another carboy and mixing it again?

I didn't specify that I'm clarifying a kit wine. Its a WE Selection International Argentine Malbec. Even thought the instructions say it only needs to clarify for about two or three weeks, I'll let it clarify as long as it needs to. When I rack it into another carboy, should I top it off again?

My wine has been clarifying for about two weeks now. Is there any benefit to racking it into another carboy for a few more days to allow further clarifying away from the sediment before bottling or should I leave it where it is?

If the slightly warmer temp will help it clarify, I guess I should bring it inside then.

Thanks. I'll keep it where it is.

I'm currently making a WE White Zinfandel. I live in Florida and keep my house at about 77 degrees so I fermented it in a freezer with a temperature control on it. I kept the temperature at about 70. It fermented OK and the SG got down to about 994 so I started the clarification process. I...

Thanks for the responses. I've moved on to the clarifying stage and plan to let it sit for at least two weeks before I sample it again.

I know I'm going to have to sample it again in about two weeks when I check the clarity. I'm sure there will be a big difference.

I'll give a couple of weeks and try it. Thanks.