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For degassing, I mix in the sorbate, metabisulfate, etc., with a stirring rod on a electric drill and stir for several minutes. I then split the batch into two carboys and shake each one side to side until degassed. I cover the mouth of the carboy with a sanitized latex gloved hand. This...

I learned that at one point years ago, 6 gal. carboys made in Mexico and those made in Italy may not have been exactly 6 gal. I once racked from an Italian carboy to a Mexican carboy and had about 32 oz left over. Nonetheless, when I now rack to a carboy, I do so to the same style carboy so...

hawkeyes, The following link is to an article from Tim Vandergrift, who is the guru from Winexpert: http://www.winemakermag.com/component/content/article/26/850 Be patient, and don't rush the process. Check with your wine supply shop to see if they would test your wine prior to bottling...

I would appreciate anyone's thoughts about adding additional oak beyond what was provided. I just started a Chilean Merlot kit that came with two bags of oak powder. While I will taste it periodically, I'm thinking about adding additional cubes later on during bulk aging. Thoughts anyone? Thanks!

Respects to Yooper, but I've found that the lower end WinExpert kits turn out better when made as a 5 gallon batch, instead of 6 gallons. Also, some minor tweeks will help you to make even lower end kits taste better. 1) If oak dust is provided, think about ditching that for oak cubes or adding...