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I haven't made white from juice in many years. I've waited a full 3 weeks to make sure the fermentation is complete. It is not longer actively fermenting. I am about to take an SG but I am pretty sure it's done. When racking into the carboy at this stage, should I top it right up and So2 it...

Good morning, folks.. been watching the excellent YouTube channel that was recommended to me here on WMT - The Home Winemaking Channel. If you haven't watched them, do so... Anyhow, the channels author said that he only uses the airlocks that have the two chambers and stressed that the...

Hey folks, I will be making some starting this weekend. Haven't made white wine from juice in many years. I am going to use ICV D-47 yeast. What is the ideal fermentation temp for a white wine - I recall going cooler when I last made it - 65 to 70? Should I expect a similar fermentation...

Hey folks, I'm getting my hands on some Pinot Grigio juice. I've read that D-47 is good for it. Has this been your experience? What about other yeasts? Thanks.

Has anyone tried to reuse their spirals? What about rinsing them well then toasting them in the oven?

Hey folks, I have two carboys that both smell of sulfur (I think that is what I smell)... a bit of a burnt smell... I've read about this. I have also come across Rudeless. It's supposed to remove the sulfur odour. Any experience with this? Thanks

If I am reading these images correctly, the SG readings are 1.092 and 1.090. The first is a Nero d'avola the other cab suav. If I get a final SG of say .996, that will give me two wines well under 13%. Now I have not stirred/mix these batches yet as I have been advised not to do that in the...

Hey folks, I followed a WMT member's recipe for a starter: In a sanitized wine bottle add 1 cup water at 90-95 F 1 packet yeast (I used 3 teaspoons of Renaissance AvantI) 1/2 tsp nutrient (I used a bit more) 1 tsp sugar (probably 1.5) Swirl to mix, loosely cover (I use foil), and leave...

Hey folks, I placed my carboy in a room for secondary fermentation that is only 64ish... should I have placed it in na warme room? It's a red kit. It's been in there now for about 4 or 5 days. Last SG reading was .997 Is it too late to increase the temps? thanks

So if I skip a deliberate de-gas and just let it happen on its own (via bulk aging) and I not achieving the same thing? By doing so, I can avoid the step altogether. I was going to buy one of those agitator attachments for a drill to assist with this but now I'm thinking of all together avoid...

This comes in a 4kg size. Supposed to be used for a 23L pail of must or kit. It's a grape product that is vacuumed packed. Supposed to add body/structure/tannin to wines made with juice or kits. Was wondering if there's any experience out there with it. Thanks

Hey folks, Just recently started using it. First go at it I filled a gallon with the proper ratio of SS and water. After washing stuff, I threw it out. Thought it was wasteful. Got me thinking about pre-mixing into gallons and using it more sparingly. Is it stable (once -er-mixed with h2o)...

Hey folks, about to place an order on some tannin and came across this one. In the past I've used Tan'Cor Grand Cru. I think the one is a grape derisive the other an oak... not sire what difference that makes. I am trying to impart more structure, mothfeel, body to a couple of wines that are...

What do you use for cabs, zins, syrahs, etc? I am thinking of trying Red Star's Premier Classique (formerly Montrachet). I'm getting some Nero d'avola fresh juice in October and given that it has some characteristics of syrah, it'll be either the Red Star or my go-to, BM 4x4. What have...

Hey folks, I picked up a RJS Cellar Master (from Costco) Amarone "style" kit. It comes with dried grape skins. Can I add chopped up Zante currants to the mix? Was thinking of doing so at the beginning of the fermentation process (before it even starts to ferment). Thoughts? Thanks!

Any recommendations? Thanks

Hey folks, I bought a Vinmetrica SC-300 about 4 years ago. I have barley used it. The reagentswere stored in a cool dark room and I still have a fair bit left in each bottle. I just find I don't have the time to do the testing on my batches. I've scaled back my wine making too. I can email you...

how much of a difference does this contraption make? Please let me know the advantages over more conventional siphoning.. This would cost me well over $300 (Canadian dollars) with shipping assuming they ship here.

Anyone bypass this? I've never added it. Just kmeta

Hey folks, what's your favorite and why?