Good day, though I've been brewing beer for about 4 years, I am brand spanking new to winemaking. I'm now busy with my first batch and will post my progress and comments here for anyone interested. Any comments and feedback welcome. So the first wine is a Winexpert Riesling Kit. I chose this because I wanted my first batch to be something that is made to be enjoyed fresh as I do not wish to wait up to two years to find out where I've screwed up. So hoping to gain some experience a bit faster with this kit and will start a red wine in the coming month. The kit was bought in South Africa where I reside. This brand is the most expensive kit I could find locally and I went with this as the other options were extract tins, which I'm not so sure will provide a high quality product. Hopefully I'll be able to find more options going forward. The kit came with EC1118 yeast. Coming from a beer background, I opted to also purchase some fresh Mangrove Jacks CR-51 as I'm not certain how well the kit yeast was stored/transferred to reach it's destination. As the kit is 23L and my fermenters are only 24, I split the kit in two and fermented both with half packets of both of the yeast strains (was surprised to see that the yeast formed almost no crausen so I'm not certain how much headspace is truly necessary - purchasing some 27l glass carboys now for future winemaking project). Temp was 22 degrees C when I pitched the yeast but I put my fermentation chambers to chill it down to 13 degrees C where most of primary took place. The temp drop didn't seem to affect the yeast, which was showing signs of fermentation 12hrs later. I also added a tablet of yeast energiser into each fermenter. I do not yet know what the negative impact would be, if any, of possibly over/under pitching yeast in wine. Nor do I know if pitching high and bringing temp down has any negative impact on the character of the wine. It is clear that wine yeast doesn't react in the same way as beer yeast and it's not yet obvious to me how much knowledge is transferable between the two fields. 10 days later and the SG of 1.090 is down to 1.009. I transferred fermenting liquid from both fermenters to a 23l PET carboy and popped back into the fermentation chamber which I now set for 16 degrees C. Fermentation still going pretty solidly so it appears as though the yeast is happy and healthy and should finish the job well. Expecting to take another sample in 7-10 days to confirm fermentation is complete so that I can start with clarification.