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Make sure you stir the juice daily also. Beginning stages of fermentation the yeast like O2. It's only been a few days, I would hold off on re-pitching yeast right away. Stir it and make sure your energizer and nutrient are at the levels recommended.,

Working from home again today. Started another batch of Skeeter Pee this am. Need to either order a bag of corks from Lafitte or run out to AAC and pick up a bag. Price is the same from both, no shipping if I run to Belle Vernon.

and just like that, the birds got to the berries before me...

May take a ride down to the one location this weekend. Looking just about ready on one of the several bushes.

Some are just starting to turn now. Should be about 3 more weeks I think.

Combined and stabilized 28 gallons of Red Muscadine from October 2015. Will backsweeten next month and try to bottle before the arrival of fall juice then allow to age in bottles.

Nothing will be ready here until the beginning of August.

There was a post on here not long ago about bentonite masks. It actually feels really good when you do them. Here's the link... http://www.winemakingtalk.com/forum/showthread.php?t=51362&highlight=bentonite+mask

Back sweetened the Elderberry last night to 1.004. Pretty darn good if I do say so. I want to check the acid and SO2 levels this weekend then get ready for bottling. I need to call Lafitte Cork and Capsule and order some corks.

I've been checking since the middle of June. If flower quantity is any indication, it will be a very good year. Found a bunch of new locations this year.

Back sweetened the Elderberry to 1.004. Pretty darn good if I do say so myself. Unfortunately, I'm almost out of corks and really no spare cash to order another 1000 corks. Time to bulk age a little longer and maybe oak 12 gallons of it for a month or so.

Where at in Somerset?

I finally got around to racking and blending all the elderberry. I racked into my 32 gallon Brute then transferred back into carboys. May shoot for back sweetening this evening if time permits.

We've picked 6 yellow squash and 2 heads of broccoli so far from our garden along with a ton of herbs. Tomato plants are about 4 1/2 feet tall and are starting to get tomatoes. We have cucumbers on the plant and the Zucchini is starting to flower. Love the fresh veggies.

I'm thinking it's time combine the elderberry and back sweeten. I have 21 gallons of elderberry and 6 gallons of 2nd's elderberry. I'm thinking of racking the 21 gallons into a 20gallon food grade drum I have to combine and blend then back sweeten the entire batch. After that it will go back...

As Dan suggested, I would go with a grape skin extract, PIWINE.COM carries them.

It's also real good with a shot of PAMA in it. PAMA is pomegranate liqueur. I'll be bottling 12 gallons hopefully before Memorial Day. I'll bottle a case of beer bottles and the rest in wine bottles.

Last night we had grilled trout, wild rice and green beans. It's nice having a neighbor who likes to fish, but doesn't eat them. I'll get trout a few more times this summer no doubt...

Here's what I've been working on lately. Full bathroom gut and remodel. Nothing is in its original position. Hoping to grout and get fixtures reinstalled thus weekend.

I finally got time to rack my 27 gallons of Elderberry wine today.