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One of my kits say to put in primary for 5-7 days and when SG gets to 1.010 or less rack into secondary fermentor to finish until fermentation is complete. My other kit says to leave it in the primary for 14 days then rack when dry. Which one should I go by? Thanks!

I just started making wine in the last 12 months or so. I have just bottled: WE Merlot Vinters Harvest Blackberry Vinters Harvest Concord and have these 6 gallon batches aging: Vinters Harvest Cranberry Pinot Noir and these fermenting: 2- 6 gallon batches of Stags Leap Merlot Island Mist Hard...

I am slightly confused. Wow.....was trying to keep that a secret...haha. Seriously though, I was reading the instructions of my SLM before starting...:br and during my read after the degassing stage it said not to worry about topping off the carboy because it would only be in there, don't qoute...

I am new to wine making and started with some cheaper kits and some fruit bases. I just can't find the taste I prefer. I love a nice dry Merlot with an oak tannin bite. I am not experienced enough for figuring out what I want. Do you have suggestions for a good quality Merlot kit for a nice dry...

I am new to wine making and started with some cheaper kits and some fruit bases. I just can't find the taste I prefer. I love a nice dry Merlot with an oak tannin bite. I am not experienced enough for figuring out what I want. Do you have suggestions for a good quality Merlot kit for a nice dry...

As all if you know I am new to this wine making thing. I can tell you that I love dry red wine. Merlot and Pinot Noir are my favorite so far. When tasting the oaked Merlot I can taste the oak and grape. I can taste the slight bitterness tart sensation. Is that tanin? If so, how can I make my...

Well I have made several batches of wine but noticed something in my very first batch which is bottled that I don't know what it is? When the batch stopped at .090 SG I added Campton tablets. Three days later I added bentonite. Four days later I added Potassium sorbate. Next few days after that...

Hello, I've been reading some on aging of wine but I have a question I'm hoping you can answer. What do you gain from bulk aging vs. bottling and letting it age in there? I'm sure there are benefits because most speak about bulk aging but I am unclear still what benefits it has over bottling.

Hello, I am new to the site and to wine making. Just had a question for you all. I forgot to add my pectic enzyme at fermentation setup. It has been almost 4 days since I started the batch of Vinters Best cranberry. Am I okay to still add it or is it to late? Thanks everyone