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OK, wait a week then- I can do that. I moved it over yesterday and mixed in the Campden. Then I stirred vigorously with a whip. Should I stir again the day be for bottling, or just let it go?

Yes, last dose November. So if I dosed it today, I cant bottle today? I thought I could move it across and dose and bottle all at one time... And I use two tabs, does that seem right?

Hi! OK, ready to bottle WHoo Whoo! SO here is the history: Made jan 4 2015 (over a year ago), its the Old Lodi Zin kit. I racked on 1/11, stabilized on 1/31, racked again on 2/14, 4/4 clarified on 5/16, racked in july and addeed camden, racked in november added camden. So now I am here...

Paul: Yes, you are right on the numbers- SG always screws me up! i guess I need to do this a few more times. Thanks for the link, I will read up! Dave

I let it sit for a day, and it got up to 1.098. Pitched the yeast and set it down stairs.... checked the next morning and it was down to 68 degrees! Panic! Wrapped in towels, and by afternoon it was up to 70. It is bubbling, but not too vigorously... but that heady smell is there! So I...

So I decided it was time to start the Super Tuscan today... I did a little reading up, and it seems this kit starts a little low on the sugars. Mine was not too bad compared to some of the others I saw.... my juice registered 1086 without the skins in yet. So this is my question.... I got the...

Signed up! Thanks! I would love to try Winexpert™ Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit

Thanks Pam! I learned I was syphoning wrong at mt LHBS. I would tilt the carboy at the end... they said I should tilt the carboy a day or two in advance, let the dregs work their way down, then syphon from the top side of the tilt

SG: Thanks! Yes, headed out to the LS to p[ick up a bottle of semi-good sauv blanc. So, yes, that was on my list! I will top it up to the neck. 2) I added three tabs of crushed camden, yesterday. A month ago, when I did the clarifier, I think the kit had some sulfites in it, too.... so I am OK...

So I started a Sauv Blanc in January. Most everything has gone according to plan... A week in we were down to 1.0 in a week, and I moved to secondary. I left it in secondary for two full weeks, down to .995 and racked again. For two and a half months, I let it sort of sit on it's lees...

Thanks! Glad that there is a lot of experience here to help!

So I have finished the second fermentation, and I have racked the wine (Eclipse Zin) over to a carboy and aded all the clarifying compounds and the sulfites. I checked on it today, and a lot of fine matter has fallen to the bottom, and the wine looks crystal clear. I think, cant quite tell-...

I am so in. Thank you!

If you can get it in a smaller room, or a closet, it would help. Less air you have to treat. I live in a desert area, and we have very low humidity in the winters. We ended up getting a house humidifier on the furnace, which is obviously a much more expensive solution. But you don';t have to...

Cool Thank you! Thanks for straightening that out.... I sorta could not figure out how K-Metta was the same as Potassium Metasulfate, then I saw that Potassium was K on the periodic table.... OK, NOW that makes sense. OK, so there is this other code word I have been trying to figgure out...

I am sorta basing the Zin on this: http://winemaking.jackkeller.net/extended.asp

Hi All! Thanks for all the help. I waited the week, and just `racked it about 20 minutes ago. It is nice and stable at .992. It smells very fruity, and I can smell a yeasty smell. If I had to say what it smells like, I would say Beaujolais... it is a very pleasant smell and taste. My wife felt...

Hi! OK, the Zin is going to sit a couple more weeks. No hurry there! The Sauv Blanc is NOT oin the gross leis.... it has been racked onc e. Anyone ever done Sauv Blanc with some Sur leis? Bad idea or not? Or worth a shot? Thanks! Dave

Well, thanks to the help from here and this forum, I seem to be doing very well with my first two wine builds! THANK YOU! So now I am at the point I think I want to rack one or both of these. They are- a Old Lodi Vines Zin started 1/7, and a sauvignon blan started the following week. SO...

OK, thanks. I was able to pull only a bit from the crud, so I just poured it in the secondary... I am leaving it in the same room where I did primary- it was 72-75 degrees. Is that OK, or should I find a cooler room? Also, is light an issue now that it is in a glass carboy? Should I shade the...