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Reply to GHowe on the New Zealand SB in Vermont Hi GHowe, you're absolutely right about the warm weather we've been having here in Vermont and we have been drinking SB in those hot, high humidity evenings (but mostly commercial wines). As I mentioned in a previous post, I moved 5 gallons of...

I don't have local access to Mosti Mondiale kits. My local HB supply only carries WE wine kits. Any favorite Mosti Mondiale suppliers who do mail order where shipping to Vermont won't kill me? Just a quick update on the WE Selection Estate NZ Sav Blanc: As I think mentioned in a previous...

First, thanks to all of you that contributed to this thread. And a special thanks to Wade E and cpfan who have always taken the time to help on all of my previous posts. Also, sorry if this doesn't come though ok, been getting errors while trying to post. Just a quick update. I did an...

Depends on what you mean by strong I wouldn't be too concerned at this point. My first "real" kit was a vintners reserve Italian pinot grigio (you might find a thread here from a few years ago about my concerns). Flavor at the time of bottling was very strong with what I call a "green"...

Hello, Just curious what the opinion of the forum is on Wine Expert savignon blanc choices. As a variety, sauv blanc is the our current favorite white wine. I started out making the basic VR Sav Blanc last year. The result was good, but a little too thin for our taste (taste tested on...

My theory is that an excessive amount of suspended particles in the wine is what makes it appear cloudy during the early part of the clarification process. As you allow more time for the wine to clear, the cloudiness disappears, but that doesn't mean that there are no suspended particles in...

Hi Danmas86, I'm sorry. but your post smells of spam. Please forgive me if I'm wrong. but after reading your post I have to wonder if you are affilliated with Young's or Robinson's or both. I don't know anything about either of them, and I guess I'm not sure exactly what you mean by...

I know i'm a little slow responding to this post, but I'm just catching up on the posts from the last month or so. I've been struggling with the question of when the wine is fully clarified for a long time. My usual process is to take a 6 gallon batch that has been clarified and when it...

CPFAN has the right directions. I think perhaps I was reading the directions a little too literally. There are 4 steps, I've been working on the assumption that step 1 should be fully completed before going on to step 2, etc, etc. The reference to racking into a primary fermenter is in step...

Hi, I don't think I did a very good job in my last post asking about how closely I should follow wine kit directions. My concern is that the wine kit directions do not suggest that several rackings are good idea, they seem to suggest that one racking is sufficient, and if you are...

Hello all, We're covering quite a bit of territory here (and it's been very educational!) I'm now pondering the benefits of vaccuum pumps for clarifying and degassing. After seriously considering purchasing one, I realized that I was probably getting a little ahead of myself. I haven't even...

Wow, bear with me because I don't always get things right the first time, but I'm thinking that your brake bleeder (manual vacuum pump) and electric vacuum pump totally eliminate the need to stir the wine mechanically- just reduce the pressure at the surface of the wine and the CO2 just bubbles...

Yes, I hated the volcano, but would of hated it a lot more if my wife had been home when this happened! I was able to mop everything up and not leave a lot of evidence of the eruption. I would say that I had about the same amount of volcanic action as you did (based on the forensic evidence...

Thanks for the responses, it's good to know that this isn't uncommon. I've just never seen so much sediment in a secondary and found it quite worrisome. And thanks to "Wade E" for the suggestion about the method for racking to get maximum wine with minimum sediment - that makes a lot of sense...

Hi Everyone, Just a quick update on my slow to stop pinot grigio fermentation. Things seem to be going well, and I just wanted to thank everyone for all the help and let anyone who is interested know what is going on. I increased the temperature from an average of about 68 degrees F to...

Hello everyone, I started a Leibfraumilch Winexpert kit aout 2 weeks ago and transferred to secondary 4 days ago. The wine was fairly cloudy and I wasn't overly careful about keeping the amount of leas transferred to the secondary to a minimum. I've been noticing that there has been a...

Just a quick update. I checked with the winexpert folks, and they think that my low average temperature explains everything I'm seeing so far and there is no reason to be concerned at this time. They did point out that the kits are designed to work best in the 65-75 degree range. A very...

Hey guys, thanks for the input. I 'm going to move the carboy to the warmest part of the room to encourage the fermentation to complete. I'll let you know how things turn out! Regards, Ed

Hi Ben, Please weight this response as a 5 out a maximum of 10 (I'm a homebrewer that is relatively new to wine making). If you discover a Charlie Papazian quality book for wine making in your research, please let me know. The standard here in VT seems to be C.J.J Berry's "First Steps...

Hi cpfan, Thank you for answering. Please see your response to my previous note in bold (hopefully this works) followed by my comments: I was going to ask about temperature but your original post said 65-75F. I figured that was OK. But now you're saying 68 or less. Cool end of the range so...