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I have been making dry red wines from kits and I add toasted oak spirals to them. I'm getting ready to make a Sauvignon Blanc kit and am wondering if it would benefit from adding toasted oak to the primary fermentation as the dry reds do.

Degassed wine yesterday for 20 minutes with whip. Again today for another 5 minutes. Still some very small bubbles, not much. How do I tell when it's adequately degassed? Pic attached.

I'm using a kit for merlot and the instructions say when going to secondary fermentation to top off with boiled water that's been allowed to cool. Is it OK to top off with a similar wine instead?

I recently started a batch of Merlot from a wine kit and the initial fermentation stage is supposed to be 5 to 12 days and then rack out of the bucket into the carboy. It's day 11 so I should rack tomorrow according to the instructions but I have one concern, i.e. it is still fermenting, burps...

I opened a bottle of cabernet that I bottled over 3 months ago and it has some small bubbles in it. I decanted it and let it breathe for an hour and the bubbles dissipated. It tastes OK but I'm wondering if there's any problem with drinking it.

Anyone know where I can find 3 gallon wine kits? Pretty much everything I've found is either 6 gallon or 1 gallon. I am interested in making cabernet sauvignon and merlot.

In following the directions on a wine kit for Cabernet Sauvignon I topped off the carboy when racking to the secondary fermenter. It took 5 cups added to a kit that makes 6 gallons. What is the likely effect on the wine after bottling and aging? Will it still age properly and taste OK or will it...