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OG was 1.084 House temp was 81 Juice temp was 86 It went fast in five days down to 0.996 in 7 days down to 0.994 and racked to carboy

Thanks. I will try some trials with adding white grape concentrate as backsweetener and some with pear extract and then determine what I want in the whole batch. I think next time I will use more fruit even if I have to buy some pears or apples to add to the harvest from the tree.

You will enjoy the food and wine! Every restaurant house wine was terrific on both of our trips. Take plenty of pictures! Buon viaggio! Joe

Lately I prefer to heat the bottle label with a cheapo heat gun then most labels can be started with a razor blade and peeled right off. Then a wash and using a brillo pad the residual glue comes right off. Simple process and not messy.

That’s the key to make enough so some can age. With the DB variety being an early drinker that has helped to allow our reds to age. Also bulk aging is the best for keeping my mits off of it!

picked up a juice bucket last Friday and pitched the 1118 yeast Saturday. It fermented like crazy for two days. Today the SG IS DOWN TO 1.002 a fast fermentation. We have had a heat wave here and our AC broke so the house was warm in the 80s which sped things up I guess. I put it under airlock...

You may be hooked...

I was using plain copier paper printed on inkjet which would run if or when wet. That acrylic stopped all that. Never tried it on labels with adhesive backing but why not.

On plain paper label and glue stick spray the full sheets of labels with a clear acrylic that keeps them very water resistant.

Some people say extract imparts an off flavor. Have you had any problems with that brand?

Nice problem to have!

Only thing I have added to secondary so far is clearing agent dualfine. Cleared right up now.

Any suggestion to bring out more flavor in this current batch? Even with sugar syrup it does not taste like much Joe

And will do your f-pac Joe!

Two weeks on the oak seems good to me. A little backsweetening should bring out the flavors. Not bad. I think I will aim for more pears per 5 g in the next batch though.

I have friends and relatives in Southern Italy. The taxes are terrible, living under a government that isn’t serving it’s people, they resent being in the EU, few jobs. The situation now is similar to the great migration of the late 1800s to 1930s when so many Italians came here in search of...

I use the towel too and get a bunch of paperclips the “bulldog” Kind to hold the towel just above the must by clipping towel to the ridge on the sides of the pail. Joe

I added a spiral of medium American oak to it last week. Very nice addition adding a little crispness to the flavor. Will give it at least another week then backsweeten.

Thx Joe I will definitely do an fpac with my fruit on the new batch this year.