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You can always go the alcohol route, and use vodka. Rum leaves a flavor behind :)

Welcome, what are you planing to make next? :n

If it hasn't gone brown or some other color you are most likely smelling fermentation. However watermelon can go bad quick but if everything fermented out you'll have a pretty strong wine. What yeast did you use? Don't top it off with water. Do an F-pac there is a sticky int he fruit wine...

are those food grade?? :br

What is the possibility of using a sugar wine as a generic top up wine? Just a thought where you have enough flavor or are going to f-pac but still need to top up.

I like the colors but the water droplet on the skeeter looks odd.

Awesome score! Keep us updated on the white tile method, I'm picturing putting drops on a white tile to see the color change better? Can't wait to find out for sure, as always thanks for the great weblog.

I have seen variations of pea pod wine too. Here is JK's: http://winemaking.jackkeller.net/reques37.asp I'm planting about 16 bush bean plants in the next couple of weeks and am hoping to have enough to try some thing similar.

If you've already added sorbate you will have some problems getting it to ferment again. I think your gonna need to do some bench tests. Try diluting it, or adding vodka see if the extra alcohol might help cover the sweetness. You can bottle it and see if the sweet balances out over time; if not...

I think the sun glasses thing only works if they are polarized.

What you have is a high alcohol environment and you are simply tossing in more yeast and sugar to die. I believe 1116 goes up to 16% so if your wine is that strong already it will not go higher. You will want to hydrate your yeast as the packet says (or a little colder ;) ) Then add that to...

First of many...and many more :)

Good to know it's taking off. Let us know how it goes, I'm curious about the cheese too.

:s :s :s :s Did you proof your slurry at all? How do you know it's still good? Sounds like it's gonna be hot on both ends ;) I mean flavor and ABV, of course.

No fining is truly needed. Time will drop all those particles you just have to wait. Some times a pretty long time but it will all fall out on it's own. If you do not want to bulk age your wines for 6+ months finings will hurry it along. There are exceptions like starch or pectin hazes...

3 or 4 days shouldn't hurt it. Much longer and you might want to add sterilized marbles or move it to a gallon jug.

any sweetener you choose will effect the taste. Raw sugar, honey, demerara, white, they all taste different and will all taste different in your wine. Raw sugar still has some of the naturally occurring molasses which will lend it's flavor where white sugar has no extras. Experiment and see what...

You want to store them on their side or upside down so the cork is covered in wine. That keeps the cork wet and allows for a good seal with the bottle.

I only used water till I found clear floating globs in one. Now I use k-meta solution. Your wine is most likely fine. Just keep up with sulfites every 3-4 months through bulk aging.

Verdict: Still good! Just plup :ib It seemed very high alcohol although perfectly smooth and warming. That must have help preserve it. Tasted great.