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Got home from vacation today and found one of my carboys with wine expanded into the airlock I had it filled obviously too close to the top and with the increasing temps of summertime, it expanded into the airlock. There is no mess outside the airlock, so I assume that it didn't come out...

Can I bottle without the addition of sorbate? I added 1/4 tsp of K-meta this morning to a carboy of Pinot Noir with the intention of bottling it tonight after the kids go to sleep. Then I realized that I never added sorbate. I made this wine last April 2009 and it has been in the carboy...

I am making a Winery Series Super Tuscan. I have decided to go with the 14 days in the primary route. I have not opened up the bucket since Day 7. Can someone give me modified instructions from Day 14 on? The instructions I have are for the 6-8 day primary method where it is transferred...

I have two wines which I am going to add American Oak Spirals (med. toast plus).I plan to have these wines bulk aging for 6 to 9 months. I will be racking them once during the bulk ageing process just to get them off whatever miniscule amount of sediment may be in the carboy. Can I just drop...

I am so frustrated with degassing. My latest example is a Caberlot all juice. The wine is at 0.994 and 75 degrees. The ambient room temp is 72 degrees and I have had a brew belt on it for a few days. I mixed it with the drill stirrer off and on for about an hour or so. I drilled it slow...

I'll be starting this one in the next week or so. I am going to use the Paint Strainer method Dean suggested for the grape skins. I read over the directions and RJ Spagnols suggests only 6 to 8 days in the primary. Should I consider leaving the wine and skins in the primary until...

just started up an All Juice Caberlot tonight, yipee! I do have to wonder though.....it came with 30 grams of oak. I would have thought this would be an oakey wine.....I just made a Vinefera Noble 10 liter Pinot Grigio and it had 90 grams of oak. Trying to wrap my head around the way the...

Thinking that the next wine I order from George will be one of the RJ Spangols products, that includes the grape skins. I have only made Winexpert and Mosti Mondiale kits so far. Thinking of a Super Tuscan. Anyone make this one that can offer some comments as to its taste, mouthfeel, body...

I am going to start a Mosti Vinefera Noble Pinot Grigio tonight. I noticed that the kit came with 90 grams of oak. But according to the description on this site, this wine does not contain any oak. Anyone know which it is?

I am going to be using this tonight to bring a Pinot Noir up to 75 degrees so that I can degass tomorrow and sunday. Question is this: When using the brew belt, the instructions say that nothing can be wrapped around the carboy while in use. Currently, I use a towel around the carboy in...

Looking for verification of my reasoning regarding the bottling process. I am thinking I can do the following in order to extend the process over a 2 day period. First Day: Use the vinator to sanitize all the bottles with k-meta. Then, instead of draining on the bottle tree, put a...

When bulk aging a Mosti product, they instruct to wait on the addition of Sorbate until right before bottling. I am trying to learn more.......What is the thinking behind not adding the sorbate until say 9 months after aging? Does it matter if it is added sooner? Mosti makes a special point...

Mosti - All Juice Merlot: followed instructions through the degassing stage. So, wine has been sitting in carboy since July. I have not added the siligel or liquigel as per the bulk aging instructions with the kit. I want to bulk age a bit longer (too lazy to bottle right now plus no...

I pitched the yeast on July 2nd. Racked it over to secondary on July 6th and believe it or not is still fermenting. i'll have to take a SG reading to see where it is, but I haven't had a wine take this long to finish before. It has quite a bit of foam at the surface still.

what is the code to decipher the date that the mosti juice was packaged?

i dont think this is a problem, but I am asking anyway to set my mind at ease. i started a WE Estate Riesling on July 2. I transferred it to the secondary on July 6th. This was probably a tad bit too early, I didn't check the gravity at the time. Here it is July 10 and it is still...

I had an idea for degassing while thinking about the process of my next Mosti kit (Old Vines Cab). Once secondary fermentation has completed, it is time to rack completely off the lees into a 6 gallon carboy and degass. George's video of the degassing stage states that the wine at this...

Frustrated over here I bulk aged my WE French Merlot since October 2007. I degassed with the drill mounted stirrer back in October and for the first time tried the brake bleeder a few weeks ago knowing that i would be bottling soon. I pumped up the bleeder several times to almost...

I just recently made the Mosti All Juice Merlot. It came with one 30 gram packet of Oak chips. I added it to secondary and per the instructions am stirring it daily. The Winexpert kits for merlot would use two packets of oak but would not call for stirring. Is this MM Merlot a lightly...

So, it's my first All Juice Mosti Kit................ I am 4 days into primary fermentation of Merlot. I checked the gravity and it is 1.012 and 76 degrees. Time to rack. My first observation is that a mosti kit might be more than 6 gallons. Instructions said to rack everything...