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It is done.... 8 hours of time and 20 gallons of wine later, the chardonnay got blended 50/50 with the cold and warm fermented portions, and the pinot noir got blended 50/50 with the cold and warm portions.. All has been bottled. Detailed tasting notes and photos with a comparison against a...

I think misdemeanor might be the word of choice.

I am not the requested mead expert, but I have noticed that my meads can at times be very challenging to get to clear even after over a year in the carboy. They are not gassy, they just don't always clear that well. I have gotten around this by utilizing superklear in conjunction with a polish...

I am going to be moving in a bout a year, so I am desperately trying to get all of my wine projects finished up and in the bottle to make the move easier... I feel your pain.

I am not sure if you ruled it out yet, but as was mentioned earlier, excess tannin can come off for being overly astringent, which I could see being misconstrued as tart/sour.

The wines are all coming up on 20 months old.... I need to work up the nerve (and patience) to blend and bottle these guys up... 10 cases should do the trick.

Very exciting! I have done a couple experiments using one of their machines and we rely on their facilities for producing F18 for our experiments. In short, our research is in developing a new pet reconstruction algorithm which allows us to track discrete F18 doped particles inside of...

Very neat, I have gotten to play around with a PET scanner a few times, ( ours has a "CT" capability, but it is nothing like a dedicated CT scanner).

Nuclear Engineering Graduate Student. The word student is truly a misnomer, more like evil minion who does science in order to to fuel the research efforts of the department.

Looks like chardonnay to me, I got myself 12 gallons that I need to work up the nerve to bottle one of these days.

I generally wait until I get close to SG 1 before I rack over to secondary. But, if it slows down significantly I would go ahead and transfer it to avoid oxidation.

Great, I would not stir anymore unless you need to get the fruit submerged at this point. I am still concerned the wine might end up a bit light... But, never know until you get there.

Yeah, I would definitely not go light on the nutrient. Before too long you will enter the phase where the nutrient is pretty much useless to the yeast, so go ahead and add it in.

Not to nitpick, but I think you missed a 0, atleast on 1g per liter=1%sugar. Ie, 1gSugar/1000gWater =.001 Multiply that by 100 and you get .1%. I would agree with greg though, if you are at home and you want to ESTIMATE the sugar concentration, you would need to start off with something...

And how do you measure that?

1.6 g/100 ml is about the same as 1.6 brix. Ie, you have 1.6grams of sugar for roughly every 100 grams of water. Thus the mass fraction is .016, and if you multiply by 100 you get 1.6 brix which is mass sugar over mass solute.

You are VERY light on the fruit, it looks like most of your sugars are coming from mostly non fruit based sugars. Seeing, this you should report how much nutrient that you used and when you used it. I think it is very possible that this fermentation could become nutrient constrained. You might...

Generally, you don't want to work air in one you get closer to the end of fermentation. . Ie near 1.020. Additionally, DAP based nutrient does not really do anything in the latter stages of the ferment other than make food for spoilage microbes. However, a product like Fermaid O can be...

Actually, I will disagree about fermentation being a rotting process... but that is besides the point. How much of each fruit did you use and how much water.? You said you used nutrient, but what kind and how much? Would you describe the smell as being lIke rotten eggs?

For some reason something here does not seem to all be order. What is the point of the post? Are you wanting some kind of advice? If so more information is needed. Are you trying to show off a high ABV wine? If so, more information is also needed. Ie, give us the yeast strain that...