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I have foil shrinks for my bottles that I plan on doing with the boiling method. My question is, when should I do them? Can I do them the day I bottle, or should I wait a few days for the cork to "settle"?

Hi, I am working on a Selection German Mosel Valley Gewurztraminer. I did my degassing and clarifying step a few days ago. It says after 8 days to do a racking in order to leave behind all the sediment. I was wondering if it will "hurt" the wine if I wait longer than 8 days to rack it off the...

On Sunday I started my 2nd batch, a Selection Estate German Mosel Valley Gewurztraminer. So it has been in my primary fermenter for 3 days. I have it with a closed lid and airlock. Unlike my first kit (which had bubbles coming out of the airlock like crazy in the primary) I haven't seen a...

Hi, I am progressing on my first kit, a Selection International Chilean Cabernet Sauvignon, and think maybe I hit a snag? So, I racked the wine from my primary to my secondary 10 days ago. It said to rack when the SG was 1.010 or below. Mine was exactly 1.000 so I moved it from my primary...

I recently started my first batch of wine from a kit (Winexpert Selection International Chilean Cabernet Sauvignon). It said after being in the primary for 5-7 days to take a SG reading and if it was below 1.010 then to transfer it to the secondary. Yesterday was day 5 after starting and I...

I will be taking my first SG reading today on my first batch. I have a Fermtech Wine Thief, which I think can be used without a test jar (hydrometer goes directly in wine thief for reading). My question is, should I even bother using the wine thief while my wine is in the primary? Should I...

Being a newbie to the whole wine making thing, I am partial to using kits. I am looking to make either a Gewurztraminer or Riesling for my next batch. Anyone have any good kit recommendations? Any good results with a certain brand or anything? Thanks!

Hi, sorry if this was in another post somewhere, but I searched and couldn't find specifics... I saw on many posts that you guys say for sanitizing, a K-Meta solution should be 3 Tbsp. per gallon of water. I purchased a 1 lb. bag of K-Meta and on the bag it says for sanitizing to mix 2 oz...

So, what do you do when waiting for your wine equipment to come in? Design your first label of course! :) Here is a label design for when my wine is actually done. Just thought I'd share. Hope I upload this right...

I am beginning a Selection International Wine Series Kit, and I was reading over the directions. It says when doing the first step for primary fermentation to just cover the fermenter with the lid and makes no mention of using an airlock until secondary fermentation. I thought I was supposed...

I understand that the ideal temperature for fermentation is a steady temp somewhere between 65-75 degrees Fahrenheit. My question is, after primary fermentation (while wine is doing it's thing in the carboy) and even after bottling, what are the ideal temperatures? Can the wine be kept at room...

I am a newbie from the suburbs of Chicago. After recently taking a wine making course at a local brew shop, I have purchased equipment and a kit for wine making. I hope to start my first batch soon! Just wanted to say hello!