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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...

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...

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 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...