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Kit arrived Wednesday afternoon. Prepared as per directions: added Packet A (assume contains Potassium Meta Bisulfite to retard wild yeast), skins/seeds/oak chip and iSpindel (eHydrometer). Achieved good 1.108 SG, 25 Brix. Prepared yeast starter but didn't realize until Thursday morning (maybe...

I have read articles from experts stating that wine shouldn't be racked to a corny keg until it is ready for drinking because there will be no further aging due to lack of oxygen exposure. The implication is that reactions will be reductive and lead to potentially off flavors, or at the very...

I made the early mistake of transferring a late-fermentation chardonnay from 75 degrees to my 60 degree kegerator, resulting in a stuck fermentation at about 1.5 brix. At the time I brought it back to 75 degrees and added more yeast, without success. I decided at the time to live with it and...

After fermenting in a 72 degree room down to around 1.015, I racked to a carboy and put the carboy in my keezer at 70 degrees. After a few days I got a bit overzealous based on advice from "an expert" and turned down my inkbird to 65, then to 62, then to 60, despite the instructions recommending...

I am an avid beermaker and have quite a few kegs. The convenience of kegging is what got me hooked on winemaking because I have refrigerator storage. Something has confused me. More than once I have read that wine cannot be aged in a keg, meaning there will be no benefit over time -...