Brandon,

Things are progressing nicely, now comes the hard part. Follow this
exactly.. Place your carboy in a nice cool location away from light and
start a second kit.

In about a month rack the first one wine off the lees that settled into
another carboy. Go ahead and add the Sorbate, sulphite and F-Pack that
came with your kit. Top with like wine or water, check your air lock and
forget it for another 3 months. Start 3rd kit.

Rack original kit one more time. Should be clear by now, if not check you
levels and put it away. Don't tinker.....Check in another 30 days

Time is a wines best friend from this point on.... You can bottle or age
longer if you like. Get a few kits going and in different stages but manage
the same. Don't rush it. These wine in 30 days instructions are based on
our increasing impatient society. I call it the FedEx effect (I need it
now!!!) You wouldn't buy a wine that was made just 30 days ago so why do
that to your own creations?

Welcome to the hobby!

Tom
"Brandon" > wrote in message
...
> Everything has been progressing well, I think. I'm only on day 8 of my
wine
> kit and have a few questions.
>
> The primary fermentation has been very steady, even after racking the
wine,
> which the kit instructions stated to do when the wine reached an SP of
> 1.010, which was today. The wine is still fermenting and should continue
> until the SP reaches about .996 or less, at which point I'm instructed to
> stabilize the wine and use the F-Pack.
>
> One thing I've been noticing is that the wine is becoming more cloudy,
more
> so then it was when I started and there was not much sediment when I
racked
> it, virtually none. Is this normal? I'm also concerned about a little
foam
> (nice white foam) on top of the wine, which appeared about the fourth day
of
> fermentation. I think this started when I began stirring the wine, which
> was done from day 2 to 4, gentle stirring, nothing too serious, but each
> time I expose the wine to air it seems to worsen..a little more foam. The
> foam is about 1/2 inch high. I've been very meticulous about cleaning
> everything that has come into contact with the wine in any way, but I've
> read a few posts describing bacteria, although most all of them were
> referring to wine that had sat around awhile. Should I worry, or could
this
> be CO2 or is it too early to tell?
>
> Day Specific Gravity Temp
> 1 1.080 76 F
> 2 Didn't Check 72 F
> 3 1.060 76 F
> 4 1.050 74 F
> 5 1.040 72 F
> 6 1.030 74 F
> 7 1.020 74 F
> 8 1.010 74 F (Racked)
>
> Brandon
>
>