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I just started one of these malbec kits myself yesterday. The must odor seemed different than other types of reds that I have made (cab, pinot). Has anyone else noticed a stronger or odd must odor? Thanks!

Thank you all for the responses. I'll hold off for now and maybe use it on one in the future. If I do, I'll let you know how it rolls.

I'm new here, and stumbled across wine smoother. Does this really reduce aging time? Does it damage the wine in some way?

I have basics, and probably not all of them either: 1. 6 Gallon fermentor, w/ airlock 2. 6 Gallon plastic bottle, w/airlock 3. Plastic tubing 4. Graduated cylander/Spec Grav Meter 5. Siphon - can't really get working well, been transferring by creating vaccuum with a turkey baster...

Thank you for the responses. And I am glad that I have found this forum. I was pretty sure that there was not much I could do but I thought that I'd ask. I'm an ex-chemical engineer, who fermented bacteria for vaccines. Trying to mix my love for wine, with my engineering past. At...

I'm a relative rookie with wine-making. Was following kit-directions which instructed to top up with water. Topped-up with between 1-2 bottles worth of H2O to a 6 Gallon batch. Prelim tasting suggests slightly watered down. Anything I can do about this? Is evaporating off H20 an option? Are...