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I am making Chilean Malbec from juice. I added the ML Culture (White Labs WLP675) on 4/18, immediately after racking from my primary fermenter to a carboy. On 6/18, I tested with paper chromatography and ML was not complete. I hooked up my brew belt and waited 2 weeks. I tested again and ML is...

Can I add KMeta to my existing carboy (it is clear with no sediment) and bottle right away or should I give it more time between adding KMeta and bottling?

I am 6 weeks into ML Fermentation on Chilean Malbec (juice bucket), and it is not complete according to my paper chromatography test. I believe it might be because my basement is on the cooler side. Can I use a brew belt on the carboy? I have only used in with my primary fermenting vessel...

If I will be making wine from 6 gallon juice buckets and the occasional kit, is there any value in purchasing some 5 gallon glass carboys? I can get them for a really good price, so am thinking of picking up a few. Maybe I could do secondary fermentation/aging in them (with leftover wine in a 1...

I'd love to see photos of everyone's winemaking setup. I'm trying to reorganize my basement to dedicate a space for winemaking equipment, fermenters, carboys, etc. Any photos would help give me some inspiration.

Hello everyone! I am from Macomb Township, Michigan and home winemaking has become an obsession ;) I started my first kit mid March (Wine Expert World Vineyard Italian Sangiovese). It is currently in the bulk aging in the carboy. About a month later I picked up a Chilean Malbec juice bucket...

My kit wine (Sangiovese) is in the stabilizing clearing stage and will be ready to bottle this weekend. If I want to rack it in a new carboy and bulk age it for a few months should I continue to use an airlock or should I switch to a solid stopper.

Does anyone have any recommendations for a decent inexpensive ph meter?

I started my first wine from juice this week. I am making a Chilean Malbec from Luva Bella juice. I was told it was pre-balanced andi would not have to add any acid or tannins, etc. I have started primary fermentation and it is bubblin away! I was speaking to a commercial winemaker and asked...