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Thanks for the advice Jensmith.

I have used Lalvin RC-212. I never thought to water it down a bit. I did reserve a couple of bottles in the fridge before I pitched the yeast. I guess I will let the fermentation settle down a bit and then give it a try. I suppose there is not a great need to do this right away?

What have I done? My kit came with no instructions, so I found Jack kellers extended kit instructions online. He suggests adding 20oz. of sugar to a kit to get the s.g. up to around 1.095. I added 14oz. then juice and water and the s.g. is way high. It maxes out my refracto-meter. Measure...

Thanks for the advice. I am actually at 68.3 deg.

So, would you ferment and store this at @ 70 deg. F. for the six to nine months? Or would you do the primary ferm. for the first mo. at 70 deg. and then age at say 55 deg.? That is my basement temp almost year round, and where I age wine.

O.K., so I searched for other posts about this before I made mine, but got no results. After I made my post, down below I saw several related threads. I guess my search mojo needs a little refinement. Sanitization panic averted.

Hello all. Noob poster and wine maker here. I have been making beer for a long time, though. Anyway, I am making my first kit and racked into a carboy that I just soaked with PBW and rinsed well, but I forgot to sanitize. I would normally slosh around some Star San. Is there anything I should do...