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Hi everyone, I want to thank everyone that helped me with my questions about my Wine Kit. I had a great time and I'm looking forward to many more. My baby is presently aging in my basement as I type! Thanks again, Larry

Thanks, since I have you here I have another fast question. My basement runs about 52-55 degrees. Would this be a good place to age my wine?

Hi everyone, Day 20- I just completed my second racking to a clean carboy avoiding the sediment. I then stirred in the Metabisulfite and Potassium Sorbate. I then started the 24 hour degassing with the drill. My wine is low in the carboy (about 4 1/2 inches from the stopper) so tomorrow I'm...

Thanks appleman

Hi everyone, Day 20- I just completed my second racking to a clean carboy avoiding the sediment. I then stirred in the Metabisulfite and Potassium Sorbate. I then started the 24 hour degassing with the drill. My wine is low in the carboy (about 4 1/2 inches from the stopper) so tomorrow I'm...

Thanks tepe I'll try to remember those 3 words in winemaking, but it's hard. It's an exciting process. I wish I started sooner.

Thanks wade

Hi again, Tomorrow will be Day 20 and the reading is still 0.996. The next step in my directions tells me to complete a second racking to a clean, sterile carboy. Then to put in the Potassium Metabisulfite and Potassium Sorbate. Then a 24 hour degassing. After that add the siligel and liquigel...

That's what happens when you rush.

Hi Everyone, I'm new to the forum. I introduced myself in my first Post, but I didn't realize that you had an official page to introduce yourself on. So I wanted to do it right. My name is Larry. I live in Boston, Massachusetts. I'm a 4th grade teacher. This is my first time making wine. It's...

Thanks wade. I lost my internet connection last night before I could write back to you. Larry

That is the hardest part for me. And learning the process. Watch the videos on the front page. They are helpful. Do you mean George's videos that he has on his Winemaker's Toy Store page?

Thanks for the information. I'm trying to learn the terms. Larry

Hi Everyone, I was reading over these Posts on Pear Wine. I was wondering if any of you can help me understand two replies that were given. The first question has to do with doubling the amount of pectic enzyme at the start because sometimes it can be difficult to clear. What is pectic enzyme...

Hi, Thanks for letting me know how to do this. I'm going to give it a try. Larry

The wine is staying at 68-70 degrees on my kitchen table.

Hi Everyone, I'm sorry. I don't know how to do that "Thread" thing that some of you have been asking people with Questions to do. I'm still leaning how to post. So what I did was cut and paste my 1st question. ___________________________________________________________ 13 days ago I started my...

Thanks, I just needed talk to people that have gone through this before.

I just checked my table that came with my hydrometer. My wine is staying in the range of 68-70 degrees. So I guess there is no correction.

The Next step tells me to wait to fermentation is complete at 0.995 or less (around Day 20) and no more bubbles go through the air lock. That hasn't happened yet. Like I said, yesterday the reading was 0.996. So do you think it would be safe to try to get as close as I can to day 20, but still...