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Hello folks, I was wondering if anyone has any experience with a commercial wine warmer. My basement is about 50-55 degrees,and I'd likesomething to bring my reds up to temp for serving. I read a couple poor reviews of the Waring Prop RPC175 Chiller/Warmer, but the complaints all had to do...

I'm looking online at the Mosti Mondiale website, preparing to start my Alljuice Sangiovese, and I found this paragraph: Some home winemakers like their wine will enough but when they compare it to an equivalent ready-made purchase in a wine store, they're a little disappointed. This usually...

I feel like I'm ready to try my hand at a higher-end kit, and I see George has the MM Alljuice Sangiovese on special this month. Has anyone made this kit? Sangiovese isn't one of my "usual" varietals but I had one recently that was just incredible. Thought this might be worth a shot. Thoughts?

My local wine store was out of acid blend when I went today. (I need it for a hard cider recipe I was hoping to start today.) The manager looked in his book and it said that acid blend is a blend of malic acid, citric acid, and tartaric acid, so I bought all three. So if I need 3 Tablespoons...

We bottled a Village Vintner Pinot Grigio three months ago. I opened one tonight to check on it. It smelled almost offensive. I have to say - almost like baby poo. (We're all friends here, right?!) This was my first kit. Did I not de-gas well? Didn't clean the bottle properly? Or this is what a...

My skeeter pee has finished fermenting - I'm going to stabilize and start clearing today. I'll be adding the sugar once it clears. The recipe says to add six cups of sugar. I'm not sure, but I thought I read somewhere that I don't want to add the sugar directly to the wine? Do I need to simmer...

This sounds like something I would love to drink, and would love to make. The only recipes I've seen are for five gallons - my only carboys are six gallons. Does anyone have a six gallon recipe? Or since it sounds like this only sits in secondary for a very short time, do you think it would be...

Someone listed 8 cases of empty bottles on our local Freecycle, and I was lucky enough to get them! Now... to start cleaning 90 bottles. I guess I should start another kit pretty soon, as well. Not to mention, try to figure out where I'm going to put everything...

We bottled the Village Vintner Pinot Grigio today. Half a bottle leftover to enjoy this evening. I did as George suggested in his video and sanitized the basin I used while bottling - enjoying half a glass right now. It's actually not bad at all! I snuck a taste a week and a half ago and it...

So... am I going to want to bulk age this one?

Hi all. Last night I racked this for the second time (step #3 - day 20) and added the Potassium Metabisulphite and the Potassium Sorbate. Gave it a couple good beatings with the Mix-Stir last night, and one so far this morning. As a complete and total rookie (this is my first kit), I ask about...

Can I re-use my screw-top bottles? It looks like a cork would go in there - but not sure if the corker would get hold of the lip of the bottle very well - has anyone tried this?

If I were going to buy one of these, which should it be? I've read the horror stories here (and elsewhere) about the difficulty of degassing by hand. I already have a Vac-u-Vin, and I've heard it can also be used for degassing. However as I understand it, that doesn't completely replace...

Hi everyone! I started this kit last week, Friday evening. Thanks to the advice I received here, the Brew Belt did its job. Today the SG is a little under 1.02. I've watched George's video, read and re-read the instructions.... anyone have any additional pointers for me before I rack to a carboy...

I pitched the yeast on my first batch Friday night. Aside from peeking into the primary several times a day, what else can I do to keep busy? I already practiced using my corker with some old corks and an empty bottle...

Hi everyone! I just received my big box of goodness from George yesterday. Looking forward to begin my very first fermentation tonight. It's a Village Vintner Pinot Grigio. Also got a Cab Sauv kit. Anyone have any pointers for fermenting in a colder area? We plan on keeping everything in...