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Thanks, the red mountain cab and zin I started back in early May. I just got the pinot noir in mail yesterday. I may just have to buy a few more carboys and let these age.

I have a few high end kits(cellar craft red mountain cab, lodi old zin, and eclipse pinot noir) that I am trying to decide if I should bulk age or bottle and just let age. What are the benefits of bulk aging in carboy vs bottle. How long do you usually let bulk age? I haven't really ever...

Thanks for all the info. The cab and Pinot were the first kits I've ever made. I need to get better at degassing or let them bulk age from now on. Sent from my iPhone using Wine Making

Yes roger. Some of them are a little gassy. So I guess that could be why Sent from my iPhone using Wine Making

I had a wine tasting of three different kit wine that I made at my cousins house a couple if weeks ago. We had a cab sauv that has been bottled for about 8 months, a Pinot noir in the bottle for about 6 and a Malbec that had only been in bottle for 1. The tasting was ok but we didn't finish all...

Thanks. I was wondering how to cut the grooves at 30 deg with a router but then went back and read you used a circular saw. Sent from my iPhone using Wine Making

@sour_grapes is the 30degree angle better/more efficient than 45? Sent from my iPhone using Wine Making

Julie, quick question, why would keeping it in carboy stress the yeast? Sent from my iPhone using Wine Making

Ok I'll transfer back to an old Chilean juice bucket. Thanks. Sent from my iPhone using Wine Making

Finally with temperature at 78 fermentation starts. Sent from my iPhone using Wine Making

I have made 5 or so kits and haven't had any issues with them. So I don't think it's water problem. Thanks Julie I'll try your ideas. Sent from my iPhone using Wine Making

Sg 1.070 Yeast ec-1118 Temp 68-70 F Sent from my iPhone using Wine Making

I'm still having issues with my first batch. I pitched around 5 different packets of yeast. Finally after a week withy no ferm I racked to a 5 gal carboy. And I pitched another packet last night. Hopefully it will be fermenting tonight when I get home. If ph is around 2.7 will that inhibit...

I still need to add a back so the wines can't fall out the back. Hopefully that will keep the structure square. Sent from my iPhone using Wine Making

I used these plans. http://www.homebrewtalk.com/f51/wine-rack-plans-180525/

The larger one I built holds two cases. The original plans is what the smaller one looks like. I just added two mor horizontal rows. Sent from my iPhone using Wine Making

My problem doesn't have to do with sorbate. I made a kit and added the sorbate. I think I may have not fully degassed it. It was only my second kit. That begs the question will the wine age properly if not fully degassed? Also it is pretty clear so not sure.

I have a similar question. I have some Chilean juice buckets that are fully fermented and I haven't added raisins yet. Is it too late? I haven't added oak either. I think I can still add the oak chips but not sure about the raisins for added body. Thanks. Sent from my iPhone using Wine Making

That my be my issue too. I made a vintners reserve Cabernet sauvignon. Started on 11/25/13 bottled on 1/19/14. I haven't had issues with corks popping but I've tried a few bottles and when I decant or pour a glass I do get a bunch if bubbles coming out of solution. I did degass(maybe not fully)...

I just built some wine racks as well. Not as large as yours. I found the plans on the net somewhere. I'll post tomorrow. Sent from my iPhone using Wine Making