If you ever visit a winery you will be amazed. Fruit flies everywhere and
EVERYTHING goes into the hopper. Wasp nests, bird nests, etc.

Just be clean. Store things dry. Avoid mold.

Winemaking is a very forgiving hobby. Wine itself is an excellent sanitizer
and there are no known pathogens that will live in wine.

The biggest cause of wine going bad is not lack of cleanliness nor fruit, it
is oxidation. After the fermentation slows down, after a week or so, you
must protect it from contact with air. That is what ruins wine.

Don't obsess over anything in wine making, just enjoy.

Ray

"saskee" > wrote in message
m...
> I'm using a Vineco Kendall Ridge Classic kit to make a sherry. The
> previous time I used the same kit I found the sherry too sweet. The
> kit contains a sherry reserve bag (looks like about a litre) which is
> added after degassing. I assume that this is basically a syrup. The
> directions say that this give a sweetness of about 8. Would it be
> wise to leave this out completely or just add half or some other
> portions. Any suggestions....thanks.
>
> Jim