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Wade: What are you using to tip the carboy in order to accumulate the lees on one side? That is a wonderful idea by the way.

No way it could be the fillers, I have done this several times on other wines and they never became cloudy. Also, thee extent of the cloudiness is such that it could not possibly be undissolved tablet. Some kind of chemical reaction occurred--I am just curious what it might be and whether or not...

There were no sediments and the wine was perfectly clear.

Amen!

Recently I racked a cranberry wine for what was to be the last time prior to bottling. I added 2 Campden tablets to protect against oxidation. Campden had been added several weeks previously, along with sorbate to stabilize the wine. A couple of days following addition of the Campden the wine...

The pump works fine against thee back pressure of filters thus it should have no difficulty whatsover in transferring provided the lift was not terribly high. A few feet would be readily achievable.

Mine is dry. I keep it refrigerated because I buy it by the pound. Sealed and stored in the refrigerator it keeps "forever".

Regular granulated sugar.

I refrigerate pectic enzyme in pint size Mason jars.

Ditto.

While I agree with Tepe that this the standard winemaking practice. Something about inverting the sugar and making it more readily available to the yeast. However, I have rarely boiled the sugar. I just make darned sure it is well-dissolved and that I am getting an accurate SG measurement prior...

I agree with the recommendation to get a variable speed drill. Better yet, you may want to try a brake bleeder. I prefer the former over the latter since you can tell with certainty when the wine is fully degassed.

This juice is already highly concentrated so, if I wanted to add additional fruit flavor analogous to an F-Pac, I would just add the juice without further concentration. I may try that with a small batch this year, assuming there are some berries. I received word today that the area where I pick...

That is precisely the yield I had from my blackberries last year.

Gaudet: I used quite a bit more juice than you in my last blackberry: 15 qt blackberry juice Water to 6 1/4 gal 6 1/4 t nutrient 3 1/4 t pectic enzyme 3 1/4 t acid blend Sugar (to SG 1.090) 6 Campden tablets Montrachet 1 1/2 oz medium toast American Oak Cubes Back-sweetened to SG 1.01...

Thanks.

vcasey: Your assessment of the port you made would be appreciated.

Thanks, guys. Looks like I have a bit of interesting reading to do.

I would appreciate if you would share a tried and true recipe for a blackberry port and, preferably, one made with juice obtained by steam juicing. It won't be long until I am shedding blood to the briars and ticks once again!

Do you plan to sweeten the wine? If so, add sorbate. If not, make sure it is topped up and set it aside until crystal clear then bottle.