Search results

I have completed the primary fermentation and have the wine in the carboys in my basement. What is the range of tempature that i should keep the wine at and are the carboy belt heaters ok to use. Any sugestions on a better heater would be great.

Primary fermentation. Put in yeast a few hours ago, no activity in the airlock for the Pino Grigio or the Merlot (the Cab is going like crazy) Should I be worried?

this is my first time making wine. I am making 3 different kinds, 2 red (Merlot & Cab) & 1 white (Pino Grigio). I added the yeast this afternoon, and I am only seeing activity from the Cabernet. Should I be worried?