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Doing a kit of Pinot noir, 3 days in the temp in around 80F Percolating like crazy. Is the must to hot or this normal during fermentation? Any info would be helpful. Thanks

just bottled my first try at Cabernet Sav this morning, of course I had to taste a little skifter.. I'm very pleased.. Now I have read where you let the bottles stand upright for a few days..is this correct? what does this do to the wine? I really don't a good spot to lay them down in my...

I'm getting ready to bottle my wine using a bottling bucket. my question is can I just fill out of the bucket spout or should I use a bottle filler connected to the spout of the bucket?

I just noticed on twitter that Homebrew has a refractometer for 22+ dollars. Can someone explain exactly how to use one and the benefits of its use. here is the site: http://www.homebrewfinds.com/2013/04/first-looks-atc-dual-scale.html?utm_source=dlvr.it&utm_medium=twitter

i know your suppose to add metabisulphite and sorbate to 1/2 cup of cool water, what would happen if you add the both to your wine in a dry form without water?

my wine kit instructions are to have wine(winexpert cabernet sauvignon) in secondary for 10 days and hydrometer should read 0.996 or less. I'm in the 6th day and my sg is .0993. can I move to the degassing stage, stabilizing and clearing stage now? just looking for some advice on this move...

when checking the sg using a wine thief and jar can you return the wine to the carboy or is better to discard the wine. All equipment is sanitized

just racked the wine from primary to secondary, should there be this much room in the carboy? 6 gal carboy..when doing the primary I put my 1/2 gal of water on bottom the added wine the topped to the 7.9 mark, shouldn't I have at least filled my carboy?

7th day of fermentation my kit calls for 1.010 or less before racking to carboy.. I thought my starting sg was 1.010 now i'm sure if I read it coreectly. I just took a reading the sg looks to read 1.012. I attached a jpeg with the cusor showing where the reading was at. could have sg rose...

I'm still in the primary stage, I've been trying to get a feel on degassing. I know each time you make wine it differs. My questions are, does degassing take days, what do you have to be careful about when degassing, is the wine ever totally degassed, what to look for to indicate that degassing...

just scanning through some posts I have come across the phrase "pitch yeast". What does this mean and when or why is yeast pitched?

I brought home my Infrared Thermometer home from work, a little over second day of fermentation it registered 74.5F/75F. Airlock is bubbling really good. I'm guessing fermentation is going pretty well? I didn't have a starting temp(just forgot to check it) Do i have to worry about it...

Wolf Do you attend the Northeast pa wine festival in september? My cousin lives there we have been attending the fest for the past 3 yrs. We hit the wineries during the day then where they have the tents at night.

I'm back!!! First time making ine in about 15 yrs. primary fermentation: Cabernet Sauvignon S/G 1.10 secondary fermentation:

Hi I into the dry/semi dry reds. I use to make wine wine 15 yrs ago the old fashion way. I'm trying my hand at wine making one more time, so I consider my level of wine making "beginner". I currently have Cabernet Sauvignon fermenting... Thanks