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What's a good temp to bulk age in a carboy?

Thanks! I'm using the frozen concentrate.

Also.... How much water would you add to a 5 gallon batch?

I've seen some recipes that includes tannin.... What would that do to the wine? When should that be added?

Thanks! Sorry for all the questions.... I'm sure I'll have more :)

Do you make this all in one carboy? Or do you start in a primary bucket?

Vintner's Reserve Italian Pinot Grigio.

I found your recipe! Any specific yeast??

Great! I saw that but wasn't sure if it would work for 6 gallon. I multiply each ingredient by 6?

Thanks :)

Hey everyone! What is a good recipe for making with using Welch's juice? I have equipment for 6 gallons. Thanks!

Happy New Year! I started a wine kit of Pinot Grigio yesterday. It's fizzing but not as much as the first wine kit I did (a red wine). Do white wines ferment differently? Should I be concerned?

I do like dry... I'll wait and see after stabilizing and clearing. This is tough since I've never had wine while it's in the process... Only finished product :)

It's a Vintner's Reserve... Blend of Cab Franc, Cab Sav, and Merlot. Thoughts???

I've read about back-sweetening. Is that something I can or should do?

Any thoughts on the taste? Where should it be at this point?

Ok so I just took an SG reading and it's at .992. The instructions say .996 or less. Should I take another reading tomorrow and proceed if its the same reading? Also, I tasted the wine and it's very tart...is that normal for this stage? I like some dry wine...but this is a little much.

My wine has been in the carboy for secondary fermentation for 7-8 days. Its at .996. Should I wait the full 10 days before adding the metabisulphite and sorbate and degas? Or can I just go ahead and proceed? I'm using a Vintner's Reserve wine kit. Thanks so much!!

Any recs for a quality white wine kit?

Thanks!