Recent content by CatawbaCat

Try letting it age onto a 100% cocoa bar next time. Still a lot of taste, and no challenge to clear.

Easy peasy- red food coloring before bottling. I add it to some of my wines when they aren’t quite the color I had in mind!

Fill up one container, and the rest should fit into a wine bottle. There are drilled bungs you can turn upside down that fit perfectly over a bottle top. I have a couple “leftovers” airlocked myself :)

Wine will naturally degas with time. I don’t do more than splash rack and age, and I’ve never had a problem with it.

I made your recipe for Christmas. My family loved it! I used super cheap Carlo Rossi wine, and now I have another little carboy to use!

All I can tell you is watermelon is notorious for needing a ton of aging. Give it a taste test next summer, see how it goes. Did you ferment juice only (no water)? No rind?

Follow the hydrometer readings. If they continue to drop, your batch is fermenting. Introducing a lot of O2 into the mix probably made it very happy.

strawberry is one that loses its color. You have to add it back in with food coloring. You can also just add a few crushed cherries to each gallon (about ten) to retain a light, delicate pink.

as long as you've already added kmeta and sorbate, yes. Or get a bottle of blueberry to top off, or even a cheapy bottle of any old red.

You're missing a few decimal points. 1.0xx? For most wines I ferment them dry before I rack to carboy, but racking before then is fine also, as long as it's under 1.020, in my experience. You'll probably be okay, depending on when you racked it. It's dry *now*, but if it runs dry in...