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I used the S-type, does that bring up any thoughts on the outcome? I did rack it onto Kmeta, and only used one of the 2 F-packs during the initial process, no sorbate or other additives on this racking... it’s been about 72 hrs and no new haze/cloudiness or lees layer, so i’m pretty optimistic.

I started making wine about 3.5 years ago with a couple kits and a few batches of SP/dragon’s blood, and after only about half a dozen batches took a bit of a hiatus (almost 3 years!)... I keep my carboys in an empty coat closet, and had more or less neglected a double batch of WE port that was...

I have a Sodastream myself, and never thought of using it this way! I'm curious about the size and consistency of the bubbles, are they large like I get with any other bottle I carbonate with the machine?

Has anyone used Premier Cuvee for their SP? I have a few packets in the fridge so I'd figure I would use one for my next batch.

Hello All, I started a batch of the tropical daze recipe a couple days ago per the recipe, and pitched QA23 into 76F must, which is a bit warm but not too hot... But overnight last night the fermenter was at 83F, and there was no new foam. The yeast is still going, but I had to leave for...

I don't see why not... Chemicals are chemicals, wine is wine, right?

Bottled 24 bottles a few days ago, about a month from pitching to bottling. Already planning on making another batch when my fermenter is free next week!

My first kit was a WE Sauv. Blanc that took about 2 weeks to clear (which I thought was pretty long), but to be fair it was my first wine making attempt. That said, I just added clearing agent to a WE port and it only came with Chitosan, so you may be right about their clearing agents.

I've only made 6 batches of wine thus far so I'm still quite a novice, but after making a kit (which has you seal your fermenter and put an airlock on it), I was a little apprehensive to use the 'loose-lid-covered-with-sheet-or-a-towel method'. That said, most of the fruit wines or country wines...

5 gals racked to secondary last night! 2882 + 5 = 2887

Yep, what is it from Los Alamos, 5 hours south to Alamogordo?

If you are concerned about the aging time and having something on hand while your reds age, as a fellow newcomer I would recommend taking a look at the skeeter pee and dragon's blood recipes- a month or less from primary fermentation to bottling, drinkable as soon as they are finished. I did one...

Thanks for the warm welcome!

Hi All, My name's Ryan and I've been lurking for a while and have posted a couple times, and I thought I would introduce myself. I consider myself a wine drinker, so I bought a kit and the basic equipment on a whim back in January after a friend recommended home winemaking, and after...

Do you let it degas before adding the sparkaloid, or after? I'm guessing you degas first but I don't want to make assumptions...

I have a batch of SP that I'm going to pitch tonight, was also going to go with the Lalvin V1116, glad you used it and it's taken off!

Thanks for all the input! I'm amazed at the amount of knowledge and support from this forum. I've decided to bulk age for 3 months; wineh, I followed the directions exactly and didn't leave any wine in the primary, maybe it's the 6.5 gallon carboy that has extra volume? Scram, I know what you...

So I topped up, and the wine has cleared. Now the decision to bulk age or bottle!

It's a WE kit so per the directions the next step is bottling, but I'm considering racking again and bulk aging for a few months. When I started I picked a white for my first kit because I thought I would be impatient about the aging, and just wanted a quick drinking Barefoot or Yellow Tail...

So here is the progress, looks almost cleared! I was wondering if had degassed it enough but it looks like I have. I also topped up with 2 bottles of decent NZ sauv. Blanc, but even with that it only increased the volume to just above the shoulder, should I add more or call it good? Seems odd to...