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Not sure whether this is the right place to post this, but I figure it's broader than just the Winexpert kits, so I'll try here. I ordered a couple of WE limited edition kits, including one that releases in January. I'm wondering whether they usually release these and other annual small...

I'm just curious how many people filter their homemade wines. I've only done kits so far (11 kits, but only 7 are bottled) and they've usually been bulk aged for 3-4 months, but I've never filtered and never wished I had. So how about everyone else out there? Is there some extra level of clarity...

I pulled a medium French oak stave out of a chardonnay kit (WE Selection Dry Creek, if it matters) after only about six weeks and now I'm wondering if I can reuse it on another batch of wine. I just kind of rinsed it off and patted it dry, then wrapped it in paper towels. Would you folks...

I know sunlight and fluorescent light are supposed to be bad for wine, but mostly you hear about it in conjunction with aging. Does anyone understand the danger the light poses enough to tell me at what stage it becomes a problem and why?

Bottled my first batch of wine today and managed to get exactly ONE cork in all the way. That leaves 26 bottles that have their corks half to three-quarters of the way in. This is with the Gilda hand corker. I know a lot of people swear by the floor corkers, and I guess I'll have to spend the...

I'm about to bottle a Winexpert Mezza Luna White kit, and I'm wondering: Do most of you rack to a clean carboy or bucket before bottling or just bottle straight from in the carboy it's been clearing in? I had planned on bottling it last weekend (instructions, visual signs said it was time)...

I see at least one poster says with the Gilda hand corker, No. 8 corks are easier to work with than No. 9s. Is this the prevailing opinion? I haven't bottled a batch yet (the ultimate newbie) but have bought a Gilda and a bag of 100 No. 9s. Any ideas? Thanks.

Is there any reason not to just leave the hydrometer bobbing in a primary bucket like the floating thermometer. It sounds like a no-brainer that it would be easier than sanitizing and using a wine thief and test jar and all, but I don't think I've heard of people doing it.

I'm little concerned that I've reached final gravity of somewhere under 1.000 and the merlot I've made from a William's Brewing kit is still sweet. "Jammy" I think some call it. It's been in primary/secondary for a total of almost five weeks, so I thought we'd be down to just aging and such. Is...

My Winexpert kit says I need to "mix vigorously" or some such thing when adding potassium metabisulfite and potassium sorbate and driving out CO2. It says I should do this while the wine is on the lees in the carboy. I don't have a Mix-Stir and my usual stirring spoon is several inches short of...

I'm new to the hobby and have lots of questions, some of then "hows" and some "whys." I like to understand the reason we do something a certain way. I'll try to look for answers before asking silly questions. Anyhow, here's to all of you and what seems like a rewarding hobby! Jim