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Good morning all! My WineXpert Peach-Apricot Chardonnay is almost ready to bottle (this Friday). It looks nice and clear. However, there's still a significant amount of what appears to be yeast product at the bottom of my carboy (it's white). What am I supposed to do about this? Filtration...

What does an F-pack do? I have a kit that uses one and I'm just wondering...thanks!

I spent a nice portion of my tax return on a new gadget, because I don't like reading standard hydrometers! (call me lazy; I won't be insulted :h) : http://www.stm-instrument.com/category-s/1823.htm Now when I actually *know* something about winemaking, I'll write a product review for this...

Self-explanatory title! I'm big into radio-control aircraft. Not exactly a good pilot (I average one gruesome crash per year :slp) But it's great fun anyway.

"The waiting is the hardest part" --Tom Petty I don't know about you all, but I'm getting sick of just watching my wine. :ft Ran to the LHBS today to get another carboy, in the interest of speeding things up! :r Just curious...how many carboys have you got in service?

...that is my question! I'm hearing people talk about stirring their wine in the primary bucket. My kit instructions, however (Island Mist Peach-Apricot Chardonnay), say *nothing* about stirring the wine in the primary stage (Step 1). There's no stirring in Step 2, either -- it gets...

Will ambient light hurt my kit wine when it's in the secondary? (it's a chardonnay). It's not in direct sunlight or anything. Just wondering if I need to put a blanket over it to keep it in the dark... Thanks in advance.

Hey all...I'm brand new here and would appreciate a little guidance with my first batch. It's an Island Mist Peach-Apricot Chardonnay. My house has a steady temperature of 68. The kit instructions call for a must temperature of 72-75 degrees. When I added the yeast to the must (18 hours...