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Hi folks, This Nebbiolo has been in the carboy now for a few days after spending a couple of weeks clearing in the last FV. Can anyone tell from the pictures if this is CO2 deposited on the glass or is it actually the line showing where the sediment is still suspended? Ive shown an image also...

Hi everyone, I have made 3 red kits so far, but while they're all maturing away, I wanted a cheap and cheerful white wine kit that I could drink sooner to keep me happy! I picked up a Solomon Grundy platinum Pinot Grigio to fill this gap and in about to get it going. I was wondering if anyone...

Hi, I'll keep this question short! Im doing primary fermentation in a plastic fermenter with a spigot and an airlock through a rubber grommit, should I try the next one with the lid not fully snapped on or maybe with just a towel over the top? How will it get the oxygen it needs fully sealed...

Hi everyone, I find the degassing to be the most tiresome stage, but I also worry about infecting a batch while whipping it around. My question is how vulnerable to infection is the wine at this stage having fully finished fermentation and stabilization? I have had the lid off several times...

Hi everyone, I know I shouldn't even be touching my wine after 4 weeks in the bottle, but I am new to this, so I am very interested in keeping an eye on how things progess in the bottle - it's in the name of science you know! :) I have a Beaverdale Cabernet Sauvignon batch that's only been...

Hello everyone from Ireland, I'm brand new on here, so this is probably the first of many beginner questions coming your way! :) I've just started with a basic wine kit and my first was a Beaverdale Cabernet Sauv. It fermented fine, got to SG of .990 was racked once and stabilized/degassed...