Michael wrote:
Hi,

I've done homebrews for a number of years, and now I'm finally going
to
try wine at home. I have a few questions that I haven't readily
found
answers to in the archives.

1. When topping off, how close should the must be to the stopper? 1
inch, 2 inches?

Yes. 1 to 2 inches is good. The level will change as the temp. of the
wine changes.


2. My first attempt at wine making will be from a good kit. Is
there
any other testing items I should purchase (I only own a hydrometer)?

For kits, there really isn't anything else required for testing. When
you get into making it from fruit you may want to invest in an acid
test kit and maybe a pH meter.


3. I use one-step or similar sanitizers when brewing, would this be
ok
to use when sanitizing fermenters, bottles, hoses, etc? Or should I
purchase some other sanitizer?

One step should do the job, but I wouldn't use it as a no rinse. It's a
oxidizer and you don't really want any residue in the wine. I rinse
all equipment and bottles with a Pot. Meta solution before use.

Thanks for any help,

Michael

Andy