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Nice, thanks, all.

So there I was, making my third batch of wine, finally from fresh grapes this time. Taking my measurements, and right there it is on my hydrometer: 60 degrees fareignheit. After just a lil digging I confirm what I figured: I'm supposed to do my testing at 60 degrees. Well, I make wine...

I had a stomp party last night, after which I was exhausted. I left the must in primary buckets overnight, then took readings and added yeast this morning. I have added no k-meta yet, aside from the sprinkles the vineyard owner put on two days ago to keep the grapes fresh for last night...

so I bought a few packets of red pastor yeast, and forgot to put them in the fridge when I got home. This was two days ago. The temperature in the house is a steady 73 degrees, so it's not like they've been hot. Am I OK to use this yeast?

So I have a bead on fresh grapes and am looking forward to making wine properly for the first time. It will be dry and red, but apart from that not sure yet what varietal. Today I own a kit - basically all the equipment, starting at Primary fermentation, for 6-gallon batches. Now I need to...

Dang it! So after bottling May 22, yesterday we popped one to test out on a Hanna multi tester thingy, and after a while we saw that it was fermenting in the bottle! I don't know what went wrong, but the wine is clearly not finished fermenting. Any ideas where I went wrong? Anyway, I...

Thanks, Pam! I'll start primary tomorrow.

I'm about to start my second wine, Montepulciano from a Winexpert Selection kit. I didn't really want to do another kit, I want to graduate to freestyling, but I haven't been able to source grapes or find concentrates in quantity. Anyway, that's a different subject. I'm rambling. Ooh, look...

I guess sweet was the wrong word. Maybe soft and fruity are better descriptors. We bottled yesterday, so all I can do now is age. For my next batch - when/how does one add tannin?

Thanks for the guidance. We're starting bottling now, hopefully it will be awesome in a few months.

We're just about to bottle our first batch of homemade wine. Made it from a Winexpert kit. It's a California Cab. It cleared nicely and looks beautiful. But it's sweet. Really sweet. There are two ways in which we diverged from the instructions: 1. It went a bit long in primary...

Thanks, All. I like big, dry reds..not sweet...so I'll skip the sorbate. I'm about to go out of town, day after tomorrow. By the time I get back it will have been 7 days since I racked it to secondary. The only possible opportunity I'll have to fine and stabilize before then is tomorrow - 2...

We're making our first fine - Cab Sauv from a WineExpert kit. Today is day 6 of primary fermentation, and we're racking it now. My concern is that the SG is lower than the instructions say it should be at this point. They say it should be 1.010 or lower - I'm reading 0.992. That didn't...