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Hello, I have been making wine from kits for years. I want to move to sterile juice and give that a try. I have no experience with this method. Does the finished wine taste better coming from sterile juice vs kits? I'm not ready to jump to frozen must wine making yet. Thank you in advance for...

Hello, Just racked (step 4) my Eclipse Cab into carboy to sit for the next 28 - 30 days. As I was racking I could see that the color was not a deep burgundy but more of a deep mahogany. It was easy to see as it hit the white funnel. The taste was still 'young'. Is the color at this stage not...

Hello, I've had this WE Island Mist, Sangria / Zinf. Blush kit for a few years now. 0611412 0208 Do you think it is still O.K. to make? Is yeast still within acceptable shelf life? Thank you

Hello, I have an WE Eclipse Chilean Malbec / Shiraz kit ready to go to step 3, clarification / racking. That 'step' is supposed to last approx. 8 days before going to step 4 - bottling. I have to go out of town and won't be back in time to perform step 4 after 8 days. The wine will be sitting in...

Hello, My daughter just got me a WE Island Mist Zinfadel Sangria kit for Xmas. I would not buy / make this myself but I'm going to make it cause it came from her. The final alcohol content of this kit is 6.5%. Can I bump this up during fermentation with sugar water and/or another way. I'm not...

Hello, I have a question about where to store my wine after bottling. Do the bottles need to be stored in a cooler environment, i.e. cellar or wine refrigerator? The reason I ask, is why do so many people store wine in fancy living room wall racks or in a 'room temp' environment if the wine ages...

I just started one of the new RJS Cellar Classic Cab. Saug. with skins. I had a brain fart and added (I sprinkled) the yeast in on top and forgot to add the oak powder. I just added the oak powder and stirred it in. However, by doing that now I have stirred the yeast in with the mixture. I...

Has anyone had luck and / or attempted to add a yeast nutrient (Go Ferm) to their yeast from the kit? If so, positive results, overkill? bad idea? I'm asking because I'm going to get a pail of Brehm Cab. Sauv. frozen grape must and compare the end result to the same wine made from a WE Kit. I...

Hello, I've been making wine for three years so I'm still considered a novice. I understand the reasoning for aging the wine in a carboy and adding KMeta every 3-4 months or so to keep the wine from spoiling. My question is what keeps the wine from spoiling after it is bottled? I"ve got some...

Hello, I need to get a wine refrigerator asap. I don't necessarily need dual zone but I need something in the 50 - 75 bottle range that can be used both undercounter or stand alone. Does anyone have something similar and / or recommend a unit? I bottle my wine mostly in Cabernet style bottles...

Hello, I just started my Nero D Avola wine kit w/ skins. After 24 hours, the water in the airlock was bubbling like crazy. I have the lid on tight. I took off the lid and pushed the skin bag down into the juice and stirred lightly as the directions say to do. I put the lid back on and since that...

Hello, I've asked this question on a couple of different chats and can't get a consistent answer. I know you need to check SO2 levels during bulk aging before just arbitrarily adding K-meta. I've gotten different answers that there are no good 'kits' for checking SO2 levels of red wine, i.e...

Hello, Ive read members using glycerin in the there airlocks. I tried pouring some into my 3 piece airlock and it was so thick I said, "this can't be right". Any thoughts on using glycerin instead of water or vodka? Thx, Tony

Hello, I apologize if I'm posting this question in the wrong place. Do most of the forum members here use decanters / aerators with there wine? I'm looking to get one. Any recommendations? Thank you, Tony

Hello, I had a similar problem during bulk aging and I'm not sure why it happens. I noticed last night (for the second time) that water got inside the inner tube of my 3-piece airlock. This kept the inner dome piece from floating. For the life of me I can't figure out how this is happening...

Hello, I bulk age (3 gal and 6 gal.carboys) in my 3' x 4' x 9' closet in my basement. I've noticed that the temp in the closet, with door closed, is fluctuating between 52 - 58 degrees. Is this O.K.? Maybe I should keep the door open to the main basement living area to help stabilize the temp.

Hello, I have built a small storage closet in my basement for wine aging / storing. I've got the temp hovering between 55 - 59. However, my humidity level is below 40. Not good. Anyone have some 'home remedies' on how I can raise and keep my humidity at a more acceptable level? Thank you Tony

Hello, This is my 5th WE kit I've started and I'm having my first primary fermenting issue. If it is an issue? It has been 5 days and I have had only tiny bubbles rippling along the surface of the juice, no real large bubbling. I have had good bubbling coming out of the air lock. The lid is...

Hello, I just started my bulk aged WE Cab_Sav. in two (3) - gal. glass carboys with water seals filled with vodka. I plan on leaving the wine in the carboys for approx. 6 months before bottling. I followed all of the WE instructions during the making of the wine. Any suggestions for this part...

Hello, I'm not sure if I'm in the right forum for this question but here goes. What temp do I need to keep in my room for bulk aging my WE Kit wines in 3 / 6 gal. Carboys? Thank you, Tony