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Thanks all! We're really pleased with the very first kit that we've ever done! Now...the reds, that's a whole other story!

I'm not sure why, but I feel quite relieved if this is the case!

OK, since I do not have a cellar that is temperature controlled, I am stuck using the under the stairs coat closet as my cellar. Temperature ranges inside our home range from 78 degrees in the summer months to 62 degrees in the winter. This is definitely a kit wine, and I have never had any...

uh-oh, sounds like a lot of foreign territory talk to me :( I didn't purposely do MLF (not even sure what that is)...my biggest concern that I am thinking of now, is there was a window of around 6-7 months where I didn't add any k-meta. The airlocks never were dry, always sealed...but I...

I haven't added any sugar...just the k-meta. Would there be obvious signs of fermentation? Before today, there were no signs of activity and the wine is quite clear. It has been filtered & splash racked perhaps 5 or six times now. Sent from my iPhone using Wine Making

I gave up on it for now...reracked & topped up. Last week I added 1/4 tsp of k-meta...should that be good to stop refermenting? Sent from my iPhone using Wine Making

Well..I wasn't planning on bulk-aging in the carboy any longer...was hoping to bottle today to free up the carboy but I was concerned about bottling a gasy wine. I'm going to splash rack a couple more times...if need be I can top-up and bulk-age for a bit longer if it'll help. Thoughts?

Went to bottle our 15 month carboy aged Syrah and noticed a few "bubbles"...I shook the carboy vigorsly for a moment and this was the result?!? Mind you, this was degassed with drill mounted wand, and vacuum racked at least 5 times...is this still co2?

More photos to come of tomorrow's bottling - I promise :) Any input on wine fill level in these bottles - just right/not enough/too much?!? I wasn't quite certain, so I looked at the video posted on finevinewines, and if I recall, I think he stated fill just until the neck of the bottle is...

Aw thanks :) Really though, thanks to the handy AllInOne pump, filter...and of course 12 months aging. Sent from my iPhone using Wine Making

I'm great with that - most of what we've been buying lately is around the $15 mark. Though with each great bottle we drink, makes it tougher to go back to those more "economical" wines :) Sent from my iPhone using Wine Making

Oh man - I really hope so! I was afraid of the wife tasting something far less quality than store bought & tossing this hobby out the window!

Thanks guys - we are really stoked about these! We had 1/2 bottle from being full that we were planning on enjoying tonight - the rest will rest for a couple weeks before we give someone else a shot at these! I'm really excited about the reds that we're planning on bottling tomorrow. I would...

First off, a huge thank you to everyone on this site for all the tips, tricks, advice, articles & etc! It is because of what we've read here that we had the confidence to even try this! And in usual form for us, we jumped head first into wine-making. So today we bottled the very first kit...

I would love to - but it's smack in the middle of the house - with no a/c vents - no electrical...its tough trying to find an economical solution to feeding my wine addictions! It's looking more and more like I'll just have to stick it out this summer with four carboys full - aging - and hoping...

I was thinking in a large coat closet under the stairs...it doesn't have any ventilation, other than the 1" gap under the door. From the website about that unit.... "Built-In Versatility: The unit is front venting, which allows it to be built-in with zero clearance necessary on the sides and...

If I were to bottle soon - would this solve my dilemma? Can I just place this in a coat closet?

I think in theory - that would be the best...however with 4 carboys full right now...I'm not sure that would address the problem. I'm not even sure I could get 4 carboys in a full-size refrigerator?!?

Thanks Dino - I'm feeling better about them all aging through the summer, even without a cellar - I'm guessing we'll try them out for the first time somewhere around the fall and see how they handled the Texas summer!

So this has me somewhat stressed...seeing that I have four kits...and no way of keeping them aging over the summer in less than about 75 degree temps. Does this mean my wine will be crap?!? I was hoping to make something at least as good as the $10 range at the stores...preferably better.