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When and how should I use the pectin enzyme? I have not done anything that has required it so far.

I am about to start a cellar classic 15L Cabernet Sauvignon but I want to add dried cherries during the primary fermentation to give a better cherry profile in the undertones. But this will be my first time using dried fruit to enhance a kit so I have a couple of questions 1. Do I need to add...

Would this be safe and ok to use as a primary? It's a very large bucket and it does have the food safe symbol on the bottom.

Started the process of getting my first batch into bottles last night and made a mistake. The bottom of my racking cane was my as far from the bottom as I thought when clipping it onto the carboy and I disturbed some of the sediment in the bottom. The wine has no taste difference between the...

That's what I figured but I thought I would ask, I can get all the 5 gal water bottles I want from the distributer in town for free, but that would be too good to be true lol

A there any difference between a 5 gal better bottle and a drinking water 5 gal jug?

Another possibly stupid question, what is the process and benefit of grape skin packs in kit wine making?

So far I am loving it, albeit I am less then 2 weeks into my first attempt, but have been wanting to do this for a few years actually, my wife actually told me (jokingly) that I was having a little too much fun while mixing and measuring and all and could see me quiting my job in 5 years and...

I have not checked the sg since before I racked to secondary, it was .999 then and the instructions said to rack about 1.010 or so, so I was a little under budget then, the first day ( Saturday) in carboy still seemed to have a little action in the airlock then I have not checked it until today...

And this is a white cranberry Pinot Gris kit

I have used a pro grade super led flashlight instead of laser pointer and can see the suspended particles as you have said, but I have not added f PAC or any of the other stabilizers or even de gassed as of yet, that's all in the next step before racking again or bottling

I am currently in the process of an island mist kit, as a get your feet wet kit. So far it seems my process is actually ahead of schedual according to the provided instructions, fermentation was well under way within 12 hours, after 5 days the sg was .999 so I racked to carboy ( this was last...

Checked so at lunch, sitting pretty at .999, looks like I will be racking my first batch this evening :)

I will certainly remember that, I have has a white cran Pinot Gris before from a winery and thought it was very good and just enough different from normal to make it interesting, I wouldn't mind a bit more of the cran and keep the same sweetness but I know at this point with a kit there isn't...

Well the lid also serves as a dirt dust barrier in my basement, we just bought a house (110 years old) and the basement has not been attendees to in quite a while, so there is a bit more dirt still moving around than I would like while cleaning and redoing, so I want the lid on right as much as...

Fermentation has begun to slow, tomorrow I plan on taking my first reading with the hydrometer, I don't have a wine theif, what would be the best way to draw a sample, I would really prefer not to rip the lid off to do so, should I just pull airlock and grommet and use siphon hose?

Have two hydrometers ( per most peoples suggestion) took 2 separate readings before adding yeast, I am not using the air lock as a guide or measurement, just entertainment. It's a very good feeling to know that it is fermenting so soon and with such vigor, I didn't know what to expect from it or...

I have started ( as of yesterday) my first batch of wine. I went with the island mist white cran Pinot Gris kit. I sanitized and followed directions as completely and methodically as I could. Within 12 hours fermentation had begun at around 67 degrees, as of this evening (27 hours in)...

So far the temp has stayed constant between 67.5 and 68.5 with humidity 62% to 65%, will that be ok for fermentation?

Thanks for the advice on temp, I have a thermostat that I'm going to take daily readings on for a couple of weeks to make sure. I'm am going to do this in the coal room in my basement that I am in the process of converting to a wine cellar, it will just do double duty as my "mad scientist lab"...