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I am bulk aging three kits now, that Cabsauv( that I almost discarded during the learning phase) a Merlot and a Sauv Blanc.They are in the wine cellar at 57 degrees. {got that ChillR 600 installed)Do I need to rack during the aging process,if so,how often? George, I am looking forward to the...

Wow , what a great forum!! Well, we did the stabilization as instructed in the kit...the vinegar smell has dissipated I am crossing my fingers..Also tasted it, it doesn't compare to the Woodbridge Cab Cauv we capped off with , but I didn't expect it to , doesn't taste like vinegar though ...

I bought an equipment kit, came with a plastic fermentor bucket and a glass carboy. I washed everything with an unscented detergent and cleaned with metasulphite solution as directed ...all equipment . The guy at the store ( didn't buy at Fine Wine went there on a Friday and found him closed...

Thank you for the link.Do you think this batch could be salvagable since it is still in the fermentation phase? I think we will go ahead with stabilazation and clarification. It is a kit so I have the chemicals, nothing to lose. Thanks again, Judy

We started a Cab. SAuv. (Vintners Reserve 0427204 0074) on Jan 07.We racked it on Jan 15, into a glass corboy the Sp Gr at that time was 1.01.The carboy was topped with a water seal and placed in a darkened wine cellar Temp between 72 and 76 . The must appears to be clearing at the top and has...