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ding, ding, ding, we have a winner. Agree with Bernard. ABV has nothing to do with it being light or thin. If it is possible to make your wine with all juice, then it won't be light or near as light as the most water/some fruit version.

Ok, thanks. I may just add 1 Tbsp. in the secondary and skip the primary.

@joeswine did you add the 2 Tbsp. of tannin to the Shiraz, like you did the Malbec?

@joeswine Looks like you used 12oz. of blueberries in it? I am thinking of using 6 oz. blueberry/6 oz. blackberry since they are both in a Shiraz profile. So you reduce them down in a pan with wine then just dump in primary?

@joeswine How did your Fontana Shiraz turn out? I just ordered one and was going to follow your blueberry addition and change yeast to the Cotes. Were you happy with both changes? Also, I assume you reduced the 12oz. of blueberries down in the pan with some wine?

The other thing is it is going to taste like "crap" only being 7 days old. I assume it is Dragon Blood, from your description. You will also need to backsweeten it, that will improve the flavor. And as already mentioned, patience. Very, very few wines will be "great" in two weeks time.

Did you have it in an open primary bucket? or a bucket with a snapped on lid? Was the primary near capacity when starting fermentation? In the end, sounds like everything fermented just fine and went dry for you so on to the next step.

Don't really care. As long as what is in them is good, I am ok. Like Bill, I try to keep reds in darker bottles and whites/fruits in lighter ones but I go with whatever I have on hand.

I don't make 6 gal. batches of mead (normally 1 - 2 gal. batches)but yes, to answer your question, I get my honey at Walmart or other comparable grocery store.

I have had them up to 1 1/2yrs. old. No better or no worse than drinking it at 6 months.

I have added cinnamon sticks, anise seed and clove to different wines. As mentioned above, spices can be a nice addition to some wines.

Have you read through this thread? Very informative for tweaking kits, especially low end ones. http://www.winemakingtalk.com/forum/showthread.php?t=51904

Yes, Amazon and Walmart seem to be the cheapest for the Fontana kits. Most are $38.95 with free shipping.

x2 same here

Went on a quick trip to Denver to visit one of my sons. He has climbed 24 14'ers, but this was my first. He hauled up a 35# backpack with what seemed like a complete kitchen. Once we reached the summit, he made French Press coffee (with my fresh roasted beans of course) and egg, pepper, ham...

Shouldn't, as long as it isn't staying at that temp. for a prolong period. Is it fermenting now?

Nothing to worry about, it should be fermenting away. Keep stirring it daily and you should be dry in approx. 6 - 8 more days.

Looking good. There is a whole lotta "happiness" there.

haha Ok, got it, I guess you will have to roll with what you have. How long did it ferment? If you think it is done(10-14 days in primary), then I would do the following. If it were me, I would taste it. If it is lacking in flavor I would add some sugar to sweeten it up some and hopefully...

As cmason stated, 2 weeks is plenty of time to ferment out. I think the issue we are all having is with the starting SG. Also as mentioned, I am guessing you read the hydrometer wrong or something because 12# of sugar is going to make adequate alcohol. If it were me, I would rack it(if you...