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Thanks. Should I bulk age in the carboy with bung and airlock? Sent from my iPad using Wine Making

I just started this kit on 10/5. What can I expect at finish? How long should I shelf before drinking? Sent from my iPad using Wine Making

I just started a new wine kit. I cleaned, then sanitized with potassium meta. I did not rinse meta off, but my supplies were fairly dry when I started. Will this cause fermenting problems since I didn't rinse everything off?

What % alcohol do these kits typically finish at?

Vintners reserve reisling. 3 months bottled,clear, tastes great! Thanks all for the help. I would like try a sweet fruity wine next. Any suggestions?

Yes Just a basic definition of it would be good. Is it hillbilly nothing fancy? Thx.

What is it?

Ok I just bottled that reisling kit last week. It actually tastes pretty good already. No F-pack in this kit.

The only way the auto filler would let any wine through was by pumping the auto siphon. I tryed everything in every different order. Simply didn't work.

Just bottled my first batch. I could not get that thing to work, had to fill with auto siphon and kink hose. Any suggestions or maybe it just doesn't work. It would not prime or let the wine flow??

Does the solution have to be warmed?

Sauna? Just sterilized, correct?

Do composite corks need to be soaked in water like natural corks?

Agree with the adhesive remover, but Oops works the best, rarely is a razor blade needed.

So, the 1 Step cleanser I'm using to clean is not the product to sanitize with? What are some brand name sanitizers? I am soon ready to bottle my first batch and have only used the 1 Step on my equipment prior to using. Now what?

Can equipment be cleaned with sanitizer or should I be using a different product to clean?

Aging the wine after bottling is good...how long is too long and what is the shelf life on this type of wine?

When I put the sugar solution in and stir the wine..will it effect my clearing by stirring up all the sediment?

I added the metabisulphite, sorbate, and the fining agent...degassed 4 days ago. The wine is clearing quickly. Can I still add the sugar? Do I need to stir it into wine or just pour in carboy? Suggestions on amount of sugar per gallon. Thanks in advance.

Vintners reserve reisling