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I think at 1.010 it will be sweet enough- given some time to mature. As in the above, you should rack it and sit on it for a good long while. A month or so after racking, if it hasn't cleared, you can think about using some fining agents.

When you do get your hydrometer, if the SG is at 1.000 or below, it's done fermenting.

Here's my current "Miracle Machine" I'm really considering adding some flashing lights and a smartphone app- but- nah- probably not. Montepulciano and Amarone. ETA of first sip- August 1.

I'm not entirely sure the end product is "fine wine".

Thanks for the video James. Those are beautiful tanks! http://www.concretewinetanks.com/

You just can't make that stuff up!

Everyone has about had it with winter up here.

Mix up a slurry of bentonite in boiling water- maybe something like 2 tablespoons in a cup of water. Let it sit overnight. Whip it up the next day, extract a cup of wine, and mix in a tablespoon of the bentonite slurry. Pour it back in and stir. You'll be amazed.

I added a simple syrup of 1 c sugar boiled in a cup of water to back sweeten in a 6 gal. batch that was 12.6%. It made a big difference in bringing out the apple flavor.

January Avacado Yes- it's an Avocado Phil. We live in an octagonal envelope house and that is out in the buffering sunspace. We have olives, alpine strawberries, petunias that have turned into perennials and bloom all year, passion plants, geraniums and assorted succulents out there. Kind of...

Avocado soaking up some January sun.

Doesn't look much like grape growing country, does it Greg.

I think you'll be amazed at what happens when you stir in some bentonite slurry. Time is the best clarifier, but sometimes there's just too little of it.

The Campden tablets I use are .52 g and provide 30 ppm/gal. of free SO2. There is 1.2g in 1/4 tsp. So 2 tablets provide around 60 ppm/gal. SO2.

No- I meant 2 Tbs. /gallon- of the resulting slurry, which I make the day before using 3 Tbs. bentonite dissolved in 1 pint boiling water. The bentonite expands to about 20 times its original volume in making the slurry. So I would guess for a 5 gal. batch I'm not adding more than 1 Tbs. of...

Uffda! (as they say in Norway) Just stick with some good reds and semi-sweet whites! I'd leave them bottled for a long time and maybe something miraculous will happen- but I kinda doubt it.

275.00. That's my final offer. Who do I contact? ;)

My advice is to mix up a little bentonite a day in advance and then use 2 tablespoons/gal. of the slurry mixed into a little of your wine. Dump it in, stir it up, you'll be amazed. I have used the combination of Super Kleer and bentonite- spaced out a couple days- on many fruit wines. It has...

Well- in regards to changing your method/plan- not really too much. Just passing along good info for future reference and trying to make your batch of au naturel drinkable after all your effort. One thing that perhaps wasn't mentioned is that there are a lot of "old country" vintners that have...

I agree with Turock. Looks like your wine is in a 6 gal. carboy, so rack/degas into a 5 gallon right now to get rid of all that headspace and off the lees and add 50 ppm of k-meta (about 6-7 Camden tablets crushed and dissolved in a little wine). And yes- sanitize absolutely everything that...