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Started a RJS Ross’s grande a couple of weeks ago , I am trying something new this year and trying g to ferment at at 15 degrees C. It is taking a lot longer to get through the primary stage but that’s what I expected but it seems like now that the most active stage is over it looks like a lot...

Hi everyone, I’m having a problem with cork shrinkage , I been using “nova cork” and some of the corks are starting to dry out and taper smaller at the top of the cork , after only three months . they are stored in my wine fridge at 14 c and 70 humidity. Any one else have this problem ?

So I’ve made more than a dozen kits at home over the last 2 years, some have turned out great but none of them have smelled like the description of the wine . I compared a one year old WE bronello I made to one my father in law made at a u brew and his smelled excactly like the description and...

I know this is the beer forum but I hoped someone might be able to help I just finished fermenting my cider to dry and racked it into a carboy in order to age before I back carbonated , I foolishly added some metabisulphite out of habit when I bulk age my wine not realizing it would kill the...

does any one have a theory why MM has you rack to a carboy half way through the fermentation ?

I usually only make 6 to 8 week kits but my guy gave me a great deal on a couple of RJS 5 week kits , a BC Pinot Noir and a Washington merlot . So I feel like a want to experiment a little with them by adding some extra oak and tannins . so staves or cubes and at what stage , I do plan to bulk...

Hi everyone , I'm new to this site wondering if anyone has some advice , we have made kit wine at a local home brew place for the last decade when they closed down we couldn't find a new one we liked so I decided to do it myself at home . we mostly made wine expert wines primarily their 6 to 8...