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This was the Austrailian Cabernet Sauvignon with a brew belt, kept it around 70-72 F and now it has morphed into 30 bottles in the wine cellar (Dec.8/2011) :)

Yes, my husband worked with Angie at the DC school, hope their move was successful and they are enjoying Barrie. Thanks for the welcome:)

I will definitely try the sweet mist kit, thanks for the suggestion.

It's all good... My father always told me "Do what you know best.haha"

I am new to wine making and my first attempt is a Winexpert kit, Australian Carbernet Sauvignon. I moved to Sudbury in July from Victoria BC with my husband who is stationed here for a bit to do recruiting for the Canadian Forces. I am a nurse and have worked in Mental Health and Addictions...

I am actually from Nova Scotia, maybe moving to Ontario has affected my spelling capability.haha Thanks for the welcome and great info, I will use the spell check next time:)

Thanks for your reply Thanks for your reply, it's nice to have great advice when I am new to this and just want it to work out.haha

Thanks again:) Thanks for the info, I am not in a big hurry so I will keep it wrapped with blankets to hold the temp. since the basement can get chilly at night.

I have stabilised my wine and degassed it, and have to wait 8 days as per instructions for it to clear, do I still need the heat belt or will blankets do? My wine temp before I wrapped it up in blankets was 69F approx. but with the heat belt it had a temp of 70-72F approx.

Thankyou:) Thank you for the welcome and the quick response. I am going to start stabilising and clearing tonight.

I am making Winexpert Austrailian Cabernet Sauvignon for the first time and I checked the specific gravity after 10days(Nov.11) and I needed 0.996 but I got 0.998 or 0.997ish. I checked it for the last four days and it has not changed. Do I have to wait until I reach 0.996 before stabilising and...