> I'm one day into my first batch-- a Selection Cabernet. I obviously
> want to age longer than what the instructions say. Unfortunately, I
> followed the instructions completely from the get go. I later noticed
> that Keller and others recommend taking a gal of must, refrigerating
> and adding after "vigorous" fermentation stops. I've already added
> the yeast and I didn't remove any must prior. I assume adding that
> gal of must at the end of vigorous fermentation acts to somewhat
> reignite the fermentation process. Is there something I can do to
> correct this?

What is the reason behind doing this, do you have a reference?
There may be some benefit to doing it but you don't have to.
Many of us make kits where we haven't done what you outline.

As this is your first kit then as another poster recommended you
could follow the instructions to the letter. If you really
appreciate the wine you make then you will probably be doing
more. In the subsequent kits make one modification per kit, never
biting off more than your comfortable with.

> Also, I want to go from primary fermenter (bucket), to 6 gal carbouy,
> to 5 gal carbouy, to bottles. Hence, I want to ferment in the primary
> fermenter (bucket) for about a month before moving to the 6 gal
> carbouy. Note: My primary fermenter has a small bung and an airlock.
> Is there any problem with doing this as opposed to housing in the
> primary (bucket) until vigorous fermentation is over and immediately
> racking to a carbouy (as I understand that's typically about a week)?

Yes there is a problem - air contact and oxidation while in the
bucket. As someone posted here recently the buckets are not
very air tight and you are considering keeping the must there
way past the end of fermentation (unless you are doing a fairly
cool (<60 F) fermentation). If that is the case and there is
oxygen entering that is not displaced by the CO2 of fermentation,
then you could begin oxidizing the wine.

You can move the wine into a carboy as soon as you notice that
fermentation is slowing. I have stopped using a bucket for my
kits altogether and instead start them right in the carboy with
a slower acting yeast such as Lalvin D-47 or RC-212. It's the
typical kit yeast of EC-1118 that requires a large pail to
contain the explosive initial fermentation.

If you want to start the kit in a carboy you just need to splash
the water and kit into the carboy and mix well afterward. This
will ensure there is enough initial oxygen to cover the yeast's
needs in their reproductive phase.

Don