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Hello Everyone, How many of you guys do open fermentation in the primary. What I mean is to leave the lid off or cracked to get as much oxygen into the must. I have read 2 things. 1) Its essential to have as much oxygen to must ratio to help metabolize the sugar. 2) It is detrimental to...

Hello, this is to caveat on the addition of tartaric acid addition.... When I fortified my wine kit i used an online calculator to come up with the equation. The online calculator stated that I should add approximately (2) 1.5 liter bottles of Vsop plus (1) 750ml bottle of Vsop. This seems...

Hello! I am in need of some assistance. I fortified 6 gallons of syrah wine with 2 1.5 liters of VSOP plus one 750 ml. I tasted the fortified wine and its good but its not quite what a port tastes like. I took a reading and noticed that my final brix is low around 2. I measured a commercial port...

Hello Everyone! Question for you all! I have almost a neutral barrel thats 23 liters, my question that i have for you is, what is the sweet-spot for time to let it age? I know commercial wineries will let their wines age for 6 month all the way up to 24 months..... However, thats for a 59...

Hey everyone I have a question. I am thinking about adding a barrel to my collection. I am looking at the 50 liter barrel. I have a few questions. 1) How long can wine stay in a new barrel that size? Say the first wine being a heavy cab. 2) Am I able to go from kit wine to frozen wine...

Hello everyone! I am in need of some guidance. I am looking at fortifying some home made apple cider. I fermented dry using a beer yeast. I back sweetened with splenda to prevent new fermentation. I was going to bottle carbonate it however i added some some stabilizers and now it probably won't...

Hey everyone! Currently I have 6 gallons of apfelwein in a 6 gallon carboy. My intention is to ferment to dry then back sweetened the must. Also I would like to carbonate the wine too. How would you guys accomplish this?

Hello! OK I have another question. When I back sweetened the wine i over did it a little bit with too much sugar. Nothing crazy just a little too much. Now I have a bit of head space, should i add; More powder tanin? More brandy? More regular wine? Thoughts?

Hey everyone I completely my kit from base wine into fortified. Now I learned from a mistake. I added the clarifiers and before they finished I added the brandy and back sweetened it. Now it's not completely clear. What can I do?

Ok my question to you all. For white wines is there really an advantage to making the eclipse or showcase kits? For reds I can understand, it's a no brainer. Do the selection estates or sterling kits offer the same quality of wine?

Hello! I am taking a risk! I am going to fortify a cellar craft sterling syrah kit. I have been reading 2 schools of thoughts. 1) add sugar to the must to keep it sweet and increase the alcohol. Then fortify it. 2) make the kit as usual fortify it and add sugar. Thoughs?????

Hello everone. I think that this could be a fun thread.. What kit wine did you make that resembles a commercial wine? Also, could you put a retail price on your own wine, what would it be?

Hello everyone, first off i am not sure where this post should go. However, I will address my question. I am looking at trying to make a frozen Juice pale wine for the first time. If anyone had tried this how did it work out? Is the wine substantially better than that of a high end kit? I...

Hello All! I was just doing some wine maintaince and noticed that some of my wine has a finished gravity of 1.000 or slightly less. Nonetheless, the wine still has a good amount of alcohol. My wines that have a 1.000 or slightly less finished gravity are: Amarone Chateau Du Pays...

What do you guys think? It doesn't seem to be leaking but it's an odd place to see wine seep.

Would anyone advise adding 6 plums to the Secondary?

Hello! My question to the masses is, is there a difference between currants and raisins? I have a winexpert petite verdot where I was planing on adding currants. I ate a few and noticed they taste like raisins. Also anyone know where I could find wine raisins?

Hello! I just ran my rosso fortosio (SP) through my barrel. Its been in there for about a month. My barrel is a brand new vadai. When I put the wine in, it was clear. now its kinda cloudy at the bottom. What can i do to make it clear again? Filter?

Hello! I just ran my rosso fortosio (SP) through my barrel. Its been in there for about a month. My barrel is a brand new vadai. When I put the wine in, it was clear. now its kinda cloudy at the bottom. What can i do to make it clear again? Filter?

Hello everyone! I think my Eclipse Pinot Noir may have an infection? It is approximaly 4 months old. I have it bulk aging in a glass carboy at a consistat temp. When I sampled the wine, I want to say it tastes either peppery or florial. I really cant put a finger on it. But it doesnt taste...