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Thanks everyone! I would guess that my ferment temps have been in the low to mid 70's…I am using my basement. I loaded everything into the carboy last night, that is a job! Anyway, I am going to taste in a few weeks and add sugar then, if I need to. The only thing I have to test the wine is...

What do you think about going ahead and putting it in the carboy tonight. When I rerack, I'll see what is going on then. Does that sound right?

Unfortunately I did not measure anything before I started :) I am located in Stafford, I have 30 vines that I planted 3 yrs ago and this is the first year I let them produce any fruit. Can I add sugar now? and then rack? Or do I just need to go with what I have, the grapes 'seemed'...

I am making wine from my own cabernet grapes grown in N. VA. I have roughly 6 gallons of must and I am on day 6 of fermentation (I didn't have a cap this morning). I just checked my gravity and I am right at 1.001 and my wine/juice seems a touch tart. I did NOT add any sugar before I added...