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Thanks for the info. The original wine we tasted was a Pino and we typically prefer a Cab so we thought we would start with it. Sounds like I need to invest in another carboy... I want to atleast wind up with a few bottles of something I am willing to drink!

My wife and I have tried and liked a wine that had a Poblano Pepper flavor. It added just a little kick to the wine but was not too spicy. I am wanting to attempt to add this flavor into a kit that I have started but need a little guidance. AS I am trying this for the first time I would prefer...

Looking for a little info here and I will freely admit I am not experienced, or even the brighest... I am looking to add some Oak my MM all juice Malbec. I was hesitant to add much of the included oak during fermintation as my better half is not big on "Oaky" wine so I plan to use some French...

I agree that is deep! I do have a drill mounted stirrer but did I am not sure I did a good job degassing. I didn't notice any more CO2 releasing after I degassed, but I didn't pull a vacumm one it to make sure. I will rack again and do both at that point. By...

Thanks for the help. I will rack it and see how that changes it. How long should I expect the smell to presist after racking?

So if we rack the wine a few times it should reduce the smell? We transfered it off of the gross lees once but that is all it has been racked.

The kit is a Mosti Reisling. We followed the instructions but the primary went faster then the instructions said. Probably due to high temp from what I understand. We are currently at day 7after first racking and adding in the gell packs and day 15overall. I am sure it isearly to know what we...

My wife and I are in the middel of our first batch of wine. We are a few days from bottling according from the instruction's timeline and are experiensing a yeast/sour smell. We thought we would steal a sip from theCarboyto see what itwas like now and noticedthe smell from our sample. The after...

My wife and I are new to the wine drinking/making and are looking for a good red to make. Our tastes are not sophisticated and we are looking for a red that is not too dry but not too sweet. I know that is all subjective but any help is appricated. We have like a Shiraz that is not very fruity...

Thanks for the advise. I probably need to invest in a 5 gallon carboy. I did my second racking last night and between my spillage and the sediment I need to add a little wine, I would much rather drink it!

No, I am getting ready for the second racking and already know I will need to add to the wine. Should I just add in water now instead of the wine if I am adding in the sorbate and K- meta at the same time.

Thanks for the advise. Probably just go with the commercial wine. Do I need to try use a wine that taste closer to how sweet or dry I prefer this wine to end at? Will the better commercial wine help make a better wine for me?

I am going to need to top off my first batch of wine in the coming days and need to know what to use. I have read to try not to use more then about 1L total of extra water during the entire process.I don't have extra wine because a little spilage from the first racking so what should I use...

I am not ready to invest in a floor corker so I will try what we have and see how it goes, may have to try the 8's. Thanks for the advise Wino. I prefer to think of myself as frugal, not poor. Helps me enjoy my drink...

It as well appears that most folks suggest a #9 cork, will those work for all bottles? If I use a hand corker will any of the bottle take a cork better? I try to work smarter not harder whenever possible!

Is a particular type of bottle better for a particular type of wine? I am on my firstwine making venture and I have several old bottles of wine, of course they are of allcolors and shapes. I will as well need topurchase others, don't think it is a good idea for my wife and I to "process" the...

Thanks for the help. Sure this is only the first of many questions. By the way what kind of wine goes with watching the cowboys lose???

My wife and I are new wine makers, or at least are trying to be, we just moved wine into the secondary fermintation step and am not sure if we messed up at some point. Wine appears to have A LOT of sediment at this point. We are 6 days in and SG is right at or just under 1.00. Seems like that...