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brix is 23 the sg is 1094. have not tested the ph and ta

Wade,when would i add the sorbate and k meta and how much? I have 6 gallons of juice. Thanks your help is greatly appreciated

Just picked up a 6 gallon bucket of fresh juice chianti. A nursury in my area gets them from cali the company is called cry baby. I have never used fresh juice before do i need to do anything different? and must i stabilized and preserve with sulfite if i plan on consuming within a year? The...

thanks for the advice patience is the key. i am glad i did not use them yet just chomping at the bit to drink these young wines. A sweet product is not what i want

what is the effectiveness of these products and is it worth using on aWE chilean cabernet. and if so how much conditioner?

I am making a chilean cabernet the instructions say that if i have it (f pack) to add it followed by chitosan my kit came without a f pack but i recieved the chitosan. when do i use the chitosan if at all? Edited by: redlover

thanks for the info

thinking about making it next. what does it taste like i love cabernet is it similar in taste. it seems like a very popular mondi

Thanks. First time like you just want to make sure i am on the right track. It is reassuring you had a similar reading

Day four in the primary and i have a reading of 1030 with a temp of 80is that ok? The instruction say to transfer at day 6 with a reading of 1020 or lower.smells great and is fizzing away. Just not sure if all is well

My first kit a Monti caberlot. It has been 24 hours and it is foaming and i can smell alcohol. Seems like all is going well. will update on my progress. I may be addicted already, not looking forward to waiting thr 12 to 18 months.

I have been using the wet towel and the fan technique. It has lowered the must temp by 5-6 degrees. It works for primary fermentation. i am going to try it if it still stays hot here in the next couple weeks for secondaryEdited by: redlover

Just wondering what the acceptable temp for bulk aging in a carboy?

HAs any body tried the mosti all juice Cabernet Nero D'valo blend? i hear the Ner D'valo wine tastes almost like syrah any feedback would be appreciated

Thanks for the insight. When do you cold stabilize? before fermenting or after bottling?

just wondering if anyone has used there Cabernet kit and how is it compared to wine expert. A friend of mine uses them exclusively just looking for some unbiased feedback

I live on long island and the temp in the basement where i want to ferment my kit is around 76-80 pretty much staying at around 77 most of the time. Is this too Warm? should i wait until September when it is a little cooler or am i good to go?

Just about to start my first batch i was wondering waht the best sanitizer as far as effectivness and ease of use?

thank you so much for your suggestions. i believe i am going with the all juice for my first and not touching it for at least a year. I am pretty good like that "good things come to those who wait" wish me luck and thanks

just got my equipment and very excited to make my first batch. Looking to make a cabernet any advice or suggestions on what kit to use will be greatly appreciated