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dunno if this is the best place to post this, but . . . So, due to attend a meeting for work in Oakland, flying across the country and have ONE DAY, to see SOME of Napa. We will be driving from Oakland to Napa ourselves Not really picky on vineyards, more focused of quality and experience ...

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Can you explain cold crashing? Reason Mechanism How do you know how long to do it? Is there ever a situation where you should absolutely not do something like this?

From the pics above, I topped off maybe 2 oz more, getting it closer to the bung, which wound up being too much — and wine was coming into air lock, so I siphoned OFF 1-2oz, Now that the bubbling has RE-subsided, it is here: i apparently needed a 6.5 gallon carboy So I took the extra half...

anyone making this with a fast ferment conical? should I let it start fermenting just in the cone for a day or so, BEFORE opening the union valve - and allowing a portion to dump into the bulb at the bottom? or have the whole thing open, and filled to the bottom from the starting point?

1st cab is now in secondary Have a little over a half gallon left Should I keep topping up carboy to within an inch of bung? How can I keep the remainder, under an airlock? For such a small 1-2 bottle volume

wish I'd have paid more attention, they were both lavlin yeasts, but I didn't make note of the strain number/style. those are MUST temps, taken via 12" probe

kit 1 : RJS Cru international Cab with dried raisin-like things temp a perfect 72-74 with thermostat temp controller march 6th start SG 1.094, sealed tight in big bubbler - bubbling away march 8th SG 1.072 first stir, twice this day march 10th SG 1.070 cheated and added maybe 2 oz yeast...

by saying the tannins/acids are "stable" what does that mean? oxygen stable? something else? if so, are the fruit notes LESS oxygen stable? how does the oxygen obtained from stirring / punchdown relate to a) oxygen vs. tannins and acid b) oxygen vs. fruit note loss (or preservation), c) tannins...

Started two kits simultaneously The big bubbler is sealed and bubbling well So I guess I needent worry about NOT seeing any bubbling in the 7.5 gal bucket And guide things just by s.g. Readings???

Yes This is primary fermentation

interesting two distinctly opposite answers hmm :I

doing my 1st big batch kit, (2nd kit ever) master vintner kit : cab say with skins, got the 7.5 gal bucket and lid, from northern brewer, . . . BUT THE LID DOESN'T SEEM TO WANT TO SNAP ON!! I am pressing down pretty hard, and it seems to go down evenly, but there is no "snap" has what looks...

k thx

help!! 1st attempt at home made wine ever making a small batch pinot noir kit, from master vintner. have followed the directions to a T, yet . . . starting SG was low 1.072 at 76*F, corrects to 1.074 (should have been 1.080-1.095) primary fermentation bubbling away for 4 days slowing on day 5...

new guy here, first kits arriving soon, very excited. what do y'all think about using a wine-on-tap for bottling and aging wines? bag wines are far smarter for me, and better for my liver, in terms of the amount I drink (4/5 bottle) vs my wife (1/5 bottle). being able to pour just 1-2...