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It dropped 0.300 in a day, that doesn’t seem sluggish to me.

Two yeasts enter, one yeast leaves!

That sounds more like refermentation than not degassed.

Mostly. I did have to strain it to secondary. Getting a gravity reading was impossible for three days or so. As Scooter said, LOTS of lees!

I had the exact same thing happened to me with a batch of pumpkin wine. When I mixed it, it was completely liquid, but the next day it was sludge. It did ferment out just fine though.

There's a winery in northern Ohio that makes an outstanding Concord/Niagara. I drank the last of it some months ago :( Interested in how your spice experiment works out!

My not skeeter pee but not dragon's blood wine was bottled today. 2# per gallon of triple berry mix, something like 30 oz per gallon lemon or lime (I use both). The FG was .996 and it took 4 cups of sugar (3.5 gallons) to get it to a nice sweetness. Very tasty. Not sure I'll ever make plain...

I'd use less juice per gallon, too, to get a more watered down/7up taste. Maybe some white grape concentrate.

Bruce Campbell signing my DVDs tonight

If it's a quick drinker, I use fining agents. But for something I plan on bulk aging, I let time do its thing.

*waves* Welcome!

I'm getting ready to make my first apple wine - with apples from my own tree. Few small Qs though. 1) do I have to nip off every little speck on the skin? I would probably eat a lot of the small dots, myself, so should I just worry about big things? I have few "perfect" apples. 2) no...

The toxic effect of grapes builds up over time, it's not something you'll see right away. I'd put some chicken wire around the grape vine area, myself. :)

Do you have a friend with a jack russell? Those little guys have a personal vendetta against moles.

For anyone else wanting to foray into watermelon, this thread has been the most help to me. It's a bit more work to do a cold ferment (at least for me, no basement here) but it's fun to try new things. I'm in Day 3 of a Watermelon Peach with no added water, it smells divine. Tastes pretty decent...

Do you freeze the extra if you're not using it all?

My apples aren't quite ready to be picked yet :/

backsweetening will take care of a lot of that as well, but time too. :)

Getting a new batch of must ready to go, feeling lazy and don't want to go to the LHBS... I have a batch of blueberry lime that I just put in secondary less than a week ago... think I could revive the yeast and make a starter for the new wine? Just curious. :b

http://winemaking.jackkeller.net