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Hi Arne - The point of the Fast Ferment is to leave it in the vessel for primary and secondary. Are you saying that moving it out would be better?

I have used the Fast-Ferment for beer, but want to use it for wine. There's going to be a lot of head space. Should I be concerned? Or should I purge with C02?

When working with a wine kit, for max results, should I change the yeast to match the temp of the room I am going to be fermenting in? The room is about 67º and I plan on fermenting a white, not sure of the type yet, and a Chianti or Pinot Noir. Will the kit yeast be able to handle that tell...

Thanks all! I like the double fermentation idea... I have two Fast Ferments that I used for beer and will be converting to wine duty since I've gone to 1 gallon batches for the hoppier drinks. I'll do the Dragon's Blood in a regular fermented while the others age. Thanks again.

Like wine cooler sweet? Maybe give it a try if I can get a smaller batch. Are all set wines quick drinkers? I remember a colleague of mine talking about a chocolate raspberry wine one that didn't take to long.

Thanks Bill and John! After your replies I did some searching... How does RJS compare to Vintners Reserves or World Vinegar (Wine Expert)? Basically the same?

Howdy! Been brewing beer for a bit and would now like to start making wine. Being used to a quick turn around with beer, I know it'll be tough to transition to the long wait of drinking good wine. So, I was wondering what wines I can make that can be drank young and also let alone for a few...

Howdy! Long time wannabe wine maker here. Finally got all of the equipment and an ready to go. Looking forward to learning from y'all and hopefully giving back as well. Thanks for having me.