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I put three of the kits in the primary a few days ago and have read the recommended transfer to the secondary. Rather than rack 3 or 4 gallons, why not pour the whole kit into a straining bag in another primary bucket? I would be curious on other opinions.

Hopefully the country wine experts can help me out. I have 13 pounds of blueberries in the freezer, and now I have some empty equipment. From the recipes I have received this may be a little too much for a 3 gal batch but not enough for a 5 or 6 gallon batch. It would seem to me it would...

Well, I used the long weekend to get the carboys emptied. I bottled 8 carboys and will get out the fermentation buckets once again. After all, I can't have empty carboys for long. Looks like the holidays may be getting more cheery!

Well, it has been a little over a year since I have made my first kit. During this time, I have bottled 12 kits, there are 10 more to bottle in carboys, and a bunch of kits to get going on. I agree with many of the recommendations of the year aging process. It does provide a better...

I have read many posts about the use of steam juicers. Is there some type of conversion formula for recipes? Most recipes are in pounds of fruit, or is it just a matter of recording how many pounds of fruit are reduced to so much liquid? Also, does the use of juice givea similar result in...

Blueberries will be harvested soon. Anyone have a real good recipe they would like to share?

I have a batch of cherry and a batch of raspberry going. With the kits the instructions indicate putting a dose of K meta in if you plan to have the bottles more than 6 months or a year. There appears to be no similar instructions on the fruit base instructions. I have added the campden tablets...

I have come to a conclusion racking from the carboy with the auto siphon is great, but is an art form. One slip andsediment can mushroom. Getting better at it, butthe technique does need perfection.

I am going to add the yeast to the VH Cherry and Raspberry tonight. I have added the yeast nutrient as listed on the recipe on the cans. Do I need to add yeast energizer too, or is this a replacement for the nutrient. I am sure this is an easy one for the fruit wine pros out there...

Thought I would start the new year off right. Started a batch of cherry with grape concentrate and a raspberry. Both look really great. Need to bottle the french chardonnay and pinot grigio next weekend. What a great hobby! Very addictive though.

Okay, since I am a newbie on this forum and hobby of wine making can someone or everyone tell me which is the better kits. I assume the MM ones are because they have all juice and thereforetheyprovide a better quality wine. The prices are almost identical and my first instinct is the more juice...

We have many raspberry and blackberry bushes growing wild where we live. Since I am new to this I have a couple of questions. Are there any problems adapting the recipes using wild fruit? Any extra considerations? I won't be doing anything until next summer, but there is plenty of both...

Started four more kits today Pinot Grigio French Chardonnay Merlot Pinot Noir Bottling the Cabernet next weekend. I figure if I make enough at one time some of the bottles have a better chance to reach peak!

Bottled the Chardonnay last night. Only problem was the wine glass was in between the carboy and the bottles. Ended up with 29 bottles! Cabernet Sauvignon is bottling in a couple of weeks. What a hobby!

When using a carboy for bulk storage is it better to use an undrilled stopper or an air lock?

These are the first two kits and just racked each to another carboy. The chardonnay and the cab sure looked great going throught the hose from one carboy to another. Can't wait to sample the finished product two to four weeks from now!

When racking to carboys for the second round do you leave as much sediment in the first carboy so the second carboy has the least amount as possible? Thanks for any help.

I noticed after racking to the glass car boy (secondary) there is about 3/4 to and inch of sediment in the bottom after 7 days. Given this is the first time of winemaking, I am not sure what to expect at each stage. Is this normal, or did I get to much sediment when racking fromthe primary...