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thanks all, just an update, i put the juice in a fgrade bucket and covered with towel. waited 48 hours, sg is still below zero...

Thank you

Yes it was juice, i used the crushed grape skins for my brandy. Brandy is easy, wine i am just learning. ok, i think i may try that, starting to get colder up here, so my wine room will start dropping but never below 50 degrees, currently around 68. I used Red Star Premier Classiques Levure...

yes it is sweet, thank you for your help Sir, greatly appreciated

i use the hydrometer, i have a wine thief but i hear ya, i should get another one as i broke my first hydrometer. i use sani clean. so you are thinking that fermentation is done so i should hit it with camden and rack it?

thank you for your help, Brix was 20.6, redstar yeast and the temp is 72. I added North Country nutrient 5 tsp to the 5 gallons. Had great fermentation for the first 2 weeks, again thank you

My apologies for jumping in on this thread but this is my first year as well, grapes grew well this year and i have 5 gallons of Marechal Foch, they have been fermenting in a carboy for over about 3 weeks. Brix is 10 and SG is 1.04. I have read numerous books but i just get more confused...