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So, does it hurt to leave it longer than 6 months, assuming the airlock is on and the wine is topped up? Also, how much lees do you let it have before racking it off again?

Let us know how this kit progresses. I've been trying different red kits but haven't found anything to my liking yet. I'm trying to tell myself I'm not spoiled on commercial wine.

Wade: Is this the vacuum device you're referring to? http://www.harborfreight.com/cpi/ctaf/displayitem.taf?Itemnumber=92474 If so, it's pretty reasonable. Also, what else do you need to use it on a carboy?

My experience on the soft water was with a WE Selection Cabernet (my first kit). It fermented fine, etc. but the taste just isn't there. The aroma is fantastic but the flavor is rather flat. I suppose it's because it took out all of the minerals? It's been bottled about 1 & 1/2 years to 2...

Just don't use your tap water if it goes through a water softener...been there done that!

I bought a plastic wallpaper tray to soak long stuff in like stirring spoons and the auto siphon. It was really cheap at the local Sherwin Williams store and this is all I use it for. It uses a lot less K-meta since it's fairly shallow.

Scotty: I too am concerned about degassing. I'm in the dark ages still utilizing a stirring spoon, though. And yes, it will either drain you physically or make you look like Popeye (it drains me). My question would be if I'm that concerned about degassing, can I degass again just prior to...

I'm without company (except for my bride) so I'll try both tonight. Any of my wine drinking friends wouldn't care about a finger in their wine. They're just happy to be drinking someone else's wine! Thanks for the tip.

Just opened a bottle of WE Chilean Merlot that was bottled in July 06. Still has a "sulfite" odor to it. Now that I'm on my 4th kit (this Merlot was my 2nd), I realize that I probably didn't degass a well as I should have since I didn't almost break my arm degassing the Merlot. Any ideas how to...

SB...when you get to the point that you enjoy the winemaking more than drinking it I'm sure you'll find plenty of forum members willing to take your wine off your hands.

It never ceases to amaze me at the talent people in this forum have for labelmaking! The wine looks great too. Nice job!

Thanks, PWP...I've been out of town so I didn't get to celebrate until last night. Went golfing with my wife and finally beat her for the first time! Then had a couple glasses of cab and then supper. Blackend salmon, rice and broccoli (sounds healthy doesn't it?). Had a glass of Cakebread...

Hey...for years there were worms in the bottom of the tequila bottles!

As Euell Gibbons would say..."many parts are edible"!

I use the stick on thermometers also. As a backup I use a digital thermometer, especially if I'm making a yeast starter and want the water temp just right.

I too have used the auto filler without trouble. I agree with Masta and Chevyguy in that the higher the carboy the better. I leave my carboy on the counter and fill the bottles on the floor. I've not had the issue of the auto shutoff not working. I'd check the hose attachment to the filler for...

Got me to wondering if there was a problem in my home state (Nebraska). I contacted the Liquor Commission and they finally e-mailed me back after a couple of weeks. Their statement was (and I quote)..."Nebraska does not have a quantity limit. It must be used for personal use only. This includes...

Sounds like decanting is the best method for the currently bottled fizzers. Guess I need to get a Fizz-X from George before starting the next batch which is a Crushendo Castellina SuperTuscan. I've read here that I should not try to create too much of a vortex when degassing, correct? How do I...

Okay, I know it's been beaten to death, but can I ask about degassing again? I have a Chilean Merlot that I bottled 9 months ago. Of course I thought (operative word being thought) I had it degassed. I utilize the old paddle and break your arm method. I opened a bottle last night to check the...

I have my winemaking area in my basement...no sink in the area either. I don't worry about my equipment until just before I need to use it. Then I'll usually use my primary fermenting bucket to put some water and easy clean in. Clean everything I'll need, then dump and make up a solution of...