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Al, This years fermentation the sugar started at 25 on Monday Columbus Day and reached Zero on Thursday morning. Which is about 4 days. I pressed the wine on Thursday and put the juice into Carboys. I would have preferred to keep the skins in contact with the juice for a couple of more days...

This is really good stuff. A lot of information to play with. I would not say the color is deep but a little on the lighter side. How long would any of you suggest leaving the oak chips in the Carboys? I had the oak in the carboys about 6 weeks.

Rocky, I was surprised at how quick the sugar dropped last year. When I pressed my wine the sugar reading was about 1. This years batch was even quicker. I crushed on Monday and pressed on Thursday. My sugar this time was at Zero. I think the temperature was a bit warmer this year. I...

Rocky, After crushing my grapes (approx 700lbs) I left the entire crush in a fermenter until I pressed the wine (approx 6 days later), skins and all. The juice was put into ten 5 gallon Carboys where it aged for about 7 1/2 months. Oak chips were added after the 2nd racking somtime in April...

Thank you all for the informative responses. Last year was my first year making wine on my own. I watched my Dad make wine over the years and thought I'd give it a try. My Dad is from the Old Country (Italy) and never added anything to his wine. Nor did he test for sugars or add...

Hello all. This is my first post to this site. I hope you can help me out? Last fall I made 50 gallons of Cabernet Sauvignon with grapes from California. The wine lacks body. When I swirl the wine in a wine glass there are no legs. The wine tastes great but is missing somthing. I had...