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I opened a bottle of en Premier super Tuscan I made approx 10 months ago. Tasted a bit bitter. Did EM on the kit. Compared to my LE cab Grenache that was made 3 months before this kit, the ST tasted way worse. I thought maybe it needs to be degassed more so I shook the bottle and it created...

I actually split the wine into two 3 gallon carboys. First one was all cab/gran and second one was topped off with a whole bottle of woodford Lodi cab and dreaming tree crush and extra oak. I don't know how you would ever put the last racking into a 6 gallon carboy. With the amount of sediment...

Did last racking to bulk age. Still had an inch of sediment from clarifying. Had a taste. Need to mellow out a lot before ready.

Doing a winexpert kit where I transferred from secondary to bucket to degas. After degas, I added the clearing solution and then racked to a carboy. In the process small grains of wine sediment covered the insides of my racking cane and hose. I tried washing it out as best I could but the...

Hmm - how does this impact ordering from retailers down in TX and FL that ship ground especially during the summer. Maybe I need to source my boxes from lbhs

Live down in Florida and I keep the house at 80-82 degrees in the summer. Can I store wine kit juice at these temps until I'm ready to ferment during winter?

I'm also a newbie soon to bulk age. So just to summarize. After clearing is done, add 1/4 teaspoon k-meta to 6 gallons. My wine is decent clear so I'm not going to rack anymore. Just add 1/4 teaspoon k-meta every 3 months and stir with spoon? Do for 9-12 months.

Mine finished at .990. Tasted pretty sweet.

It's the LE Cabernet Grenache. I tasted it and it's still pretty sweet. Home it mellows out.

I am 17 days into fermentation. Already racked from primary into secondary at day 7. Been in secondary for 10 days. I just took a hydrometer but not sure if my wine is finished fermenting. It shows right at 100. Not sure what this means because people say wait till the fermentation is at...

I'm in Florida and was wondering what temp can you store the kit juice. Don't have enough space to my cold closet for carboys and kit boxes. Can you keep the kit box around 80 degrees before I have to cool it down to 73 for fermentation?

I was researching adding tannin and oak post fermentation and saw the tannin they sell in most brew stores are oak based tannin. If I'm adding oak cubes and tannin, isn't that double dosing tannin? Would oak be sufficient enough?

I want to bulk age my wine but want to split my 6 gallons into two separate 3 gallon batches. One 3 gallon batch I'll leave per instructions. Second 3 gallon batch I want to add a bit more oak and maybe tannin. But the only 3 gallon carboys I have are better bottles. Can I bulk age for 6...

Where do you buy a glufosinate based herbicide? Can't seem to locate online.

First wine kit ever. Racked into secondary after 7 days. Initial tastes out of primary was pretty sweet wine still. The fermenting is still moving along slowly. Going to check 5 days from now to see if it is done fermenting and potentially rack/degass. Used both packs of yeast right away...