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So with this kit (Winexpert Pinot Grigio), i decided to try a new system of degassing. I used one of those vacuum hand pumps that are supposed to be used for sucking air out of an already opened bottle to preserve it a few days longer. I put the rubber cap on the bung and sucked all the co2 out...

So this is my second Winexpert kit, and the instructions always say to not stir the yeast, yet every other kit ive done has instructed to stir multiple times. Do i listen to them? judging by the searching it appears that you should always stir for the first few days. is that right?

Some of the instructions say that after clearing and stabilizing, that there is an optional re-rack into a clean carboy. my question is, is there any benefit to doing this? what would be the reasoning behind it? just to lose more sediment before bottling?

Hi all, Just joined the forum. Ive been making wine for about 6 months now so im a rookie. After reading for 5 min, i know ill be addicted to this site! Lots of useful info. Hopefully at some point i can contribute at some point in my "career" lol Chris

Hi there, Just joined the forum. I have been making wine since December of 2010 so im a newbie still. So therefore have a newbie question :) Some kits say to top up the wine after degassing/fining, while others say do not. If one doesnt top up the carboy to near the bung, will it oxidize? or...