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I made a M.M. torrentes kit and it came with a grape-pack and a lb. of rasins. I used the grape pack and now have a 1 lb. bag of wine rasins.I thought of adding them to a less expensive kit or even a W.E. island mist kit. Any suggestions?

I started my MM barolo on 03/29. The juice+grape pack would not fit into my primary(71/2 gal.)I had to divide it into 2 primarys and use 1/2 of hydrated yeast into each primary.I poured them into each other several times to insure even mixing of yeast and grape-pack.Today (04/03)i transfered...

I just got an allinone pump and was so excited that i transfered a WE kit off its lees prior to stabelising.WE kits are supposed to have sediment stirred back in when adding k-meta,sorbate &fining agents.Think I will have any problems w/clarifying?I went ahead and added all of above.

I have about 8/gal of sav. blanc juice that i added k.meta 12 hrs. ago. (crushed and pressed yesterday). A brown goop has risen to the top. should i strain prior to pitching yeast?

Today I picked up my Sav.Blanc. grapes from George at The Wine Makers Toy Store in Carrolton Tx.We crushed and pressed on site. I ended up with about 71/2 gal. of must.sg1.098. acid titrated to about .5%. I added 1 oz. acid blendto bring it to about .65%. I am using 2 kit fermenters 1/2 full...

I have had an Italian floor corker for about a year now without any problems.Recently it has been "chewing" the edges of the corks.The plunger doesnt hit the cork in the center.I took the iris coverplate off and could not see any way to adjust the travel-arm to adjust where the plunger...

i started the meglioli pinot grigo del veneto kit on 05/12 2012. i hit all my numbers and did the apprpoiate rackings called for. the last rack was done on 05/28 ,sg 0.994. k-meta,silligel &liquigel were added and i stirred.i have some sediment in the bottom of the carboy but the wine is still...

I am having problems degassing my wine .It seems that no matter how much I flog it I still have a gassy wine. Will filtering it get the gass out?

i have read about de-gassing using a vaccum pump.how much negative pressure is used?at what negative pressure does co2 boil away(at 1 atmosphere)?do the other aromatics in the wine get removed?at what negative pressure does etoh boil away?sounds risky.

is there any way to find the % etoh in an already fermented wine without sending it to a lab?

when you are getting the initial S.G. from your must ,why is the reading not affected by the particulate matter in the must sample? How is it that the hydrometer would not be suspended and give an artifically high reading? Am I making this harder than it needs to be?

I can always detect a slight sweet taste in wine made from kits,even the dry reds.I was wondering if putting the wine through malo-lactic fermentation would take it to completely dry?I am thinking that when the juice is concentrated it forms some long chain sugar molecules that the yeast cant...

I broke my 6 gal (Mexican)carboy .All I can find to replace it are the Italian made ,which are larger.If anyone has a 6 gal. Mexican carboy for sale please let me know Wray

I would like to make a WE island mist kit but I would like to see the abv at around 12% instead of 8% or so. How do I calculate the extra sugar to add? Yes ,I know I will be voiding the kits warranty.Do I need to use an invert sugar? Will the yeast supplied with the kit be up to the job? Thanks...

This last Aug. I made a blackberry wine using a standard recipe.It has very little body.Why do all the recipes add so much water? Why not ferment the berry juice itself?Just add grape tannins,adjust acid,etc.,and leave the water out. Would this give the berryjuice wine more body?