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I believe if you do a little searching on youtube you will find people using foodsavers. The ones with the additional tube attachment. The difference as Rocketman mentioned is the foodsaver is not a industrial quality continuous vacuum pump so your mileage with them will vary.

I agree with Troy, as long as the tea is also sterilized and pee sorbated it should be fine in a capped bottle. Mine didn't seem to need degassing either, curious never really thought about it till now.

You really want to degas prior to it clearing, if you are not using fining agents. The gas will keep particles suspended. Wine will hold less gas and it is easier to degas at warm 70+ temperatures. It clears on it own better in colder temperatures. If you are using a fining agent I'd follow...

You should be fine adding the juice. You just want to add sorbate to stop any refermentation. Did you leave the wine on the cranberries for two months? That's a fairly long time to be sitting on the pulp.

8 days of no activity or SG change, it sounds stalled out. You might want to toss another starter in and maybe add some yeast nutrient. Flowers lack a lot of the nutrients that fruits have nutrient is almost essential for flower wines.

Excelent work! I like the quote at the bottom and the color combo is great. Did you use the brushes to make the leaves etc? Rod - Brushes are a tool in Photoshop or GIMP (free photoshop). They mostly determine the shape of the paint brush your using in the program.

Nice work, I like them both but #2 seems a little more 'stylish' with the black background.

Can you show us your recipe so we know a little more about your wine? What's your temp? Did you leave behind a lot of lees when you racked? Racking can interrupt the yeast and if a lot of lees were left behind it can make it hard for them to come back.

Gotta start somewhere right? :D I've been a little under the weather the last couple of days. Things should improve once my sinuses allow my brain think again.

As I'm slamming the stuck drawer back and forth it occurred to me; that it might be the hydrometer thats blocking the drawer...it was. :slp

You should just keep checking it with the hydrometer and make sure the SG keeps dropping. Three days is "normal" for some wines to start showing signs of fermentation. Keep it warm and give it a little more time.

What's your temperature in the fermentor? If you do not have a hydrometer now would be a good time to get one. Some times all visual signs of fermentation disappear and your hydrometer will be able to tell you what is going on. My current batch of wine is not producing a cap just fine...

Thanks Luc, I've been wanting to play with oak but did not really want to deal with wood chips, as they seem messy. Troy, I just grabbed this off of Wikipedia. It says this is more about barrels then chips. Seems traditionally it was just the best/easiest wood for barrels and the article...

This is a rather big debate in the winemakeing circles. Some say that they are permeable and can cause oxygen to get to your wine. Others say they work just fine for bulk aging. I think most people take the stance of, if it could effect the wine why bother. I've never used one so maybe someone...

How's it taste? Are you thinking about sweeting it?

Here's a pic my 3 year old took a couple weekend mornings ago.

If your seeing something after six hours, it looks like it's ready to go. Keep the temperature up and you shouldn't have any problems. Is this your first batch?

You would not want to add sugar water unless you have added sorbate and sulfate. Other wise it will just keep on fermenting. Using water can dilute the wine down depending on how much liquid you need to add. Topping off with wine avoids both these problems.

I don't know what they actually use any more but I don't think it's mercury.

Has any one managed to age some Pee? Does it improve much?