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I made a batch of white welch's and pinapple juice(8wg, 10pa, 4 gal WGJ) on Tuesday...this is my first attempt with a non kit wine...I thought I'd make a little more than 6 galsso that I'd have some extra for topping off my carboy (so maybe 6.5 gals). I used lavin yeast that is supposed to go up...

Not sure if anyone else notices this but the IM kits I've done I've noticed that they taste way better if you don't touch them for a couple monthes. I made a Strawberry Merlot and it was real good...saved a bottle for 2 monthes and it was fabulous. Since then I've made a couple Black rasberrys...

I have an Apple Riesling in the clearing stage (about 10 days) and it was cystal clear. I usually transfer it over to the fermenting bucket for easy bottling and I messed up and sucked a bunch of sediment over...and of course now it'shazy again. I gave ita week to settle out and it was still...

I've made a few of the Island Mist kits. I ussually rack the wine back into the fermenting bucket for bottling, as the spigot makes it easy to fill the bottles. My question is could you make the kit w/o using the carboy? Just leave it in the fermenting bucket for the whole process? My thought is...