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clean it.

My first post says it all. What's the problem?

Yes, true. I guess I've always pitched Premiere Cuvee yeast. I ferment on Cotes des Blancs, and repitched dosage with a small yeast starter.

long story short: Add 1.0oz for 2.5 Volumes per Gallon if fermented dry (4.5 pts) Add 1.2oz for 3.0 Volumes per Gallon if fermented dry (5.5 pts) Add 1.6oz for 4.0 Volumes per Gallon if fermented dry (7.3 pts) 2 volumes is pretty flat...6 volumes is very very carb'ed. Aim for 3-4.

Don't stress. I used 75 limes (slightly smaller, but still normal sized) and the zest of 40 of them in my 5 gallons of Lime wine. DELICIOUS on all accounts! Go for it! Glad you understand clarity will suffer, but if it's not a problem, you won't regret it. Report back!

1.072? unpossible.

PS - any one who says "rack 6 times and top up with water" really likes watered down wine and lots of extra work...

You can do either, really. I usually finish primary, and dump the entire bucket into my carboy, gross lees and all. Then it's pretty thick after ferment is done, and it's sat a week or so. So I rack into glass again. Then I let that sit for 2-3 months, then rack into glass again, but add...

Well, it's still new. As in it's not even fully clear yet, chilling in glass carboys. So yes, I'll hang on for awhile, but I don't have high hopes. It's just an acidic flavorless alcohol juice. I will give it a bit more time, but don't have high hopes. Other than that, I'll bottle a few for...

Yup, I agree. That's not a bad idea if hosting a party! I kind of think cider might be of option too!

Any good recipes?

Well, made 6 gallons of Blueberry Rhubarb wine, that frankly, doesn't taste good. Doesn't taste of Rhubarb, doesn't taste of blueberry. I have 20 bottles of blueberry that isn't very good already, and don't need more of the same type. (I think I got some bland berries. They weren't even...

You should be a writer. Good job so far. You have lots to learn!

Or, if it is not wretched, give it to friends? Throw a big party, get super blasted. You'd be surprised how fast it will disappear. Otherwise, you could brew a dry batch and mix it. Or, even buy some commercial dry white wine (cheap sutter home), and blend in 10 bottles into your 20 bottles...

What is IQF? ?

I completely disagree with Yooper (no disrespect, ma'am!). But I've done that a few times, mainly for blending (too dry of pumpkin with too sweet pumpkin made it just right). Also for adding ingredients (Triple Sec to a Key Lime). None of them had color, smell or oxidation issues. Just...

Well, did they seal well? I am having the same issue, but with sparkling wine!

#2 then, #2 now. Story of your life? :)

Nope. get it in there now. However, 1/8 teapson is next to nothing. If the berries are broken down and mush, then the liquid and yeast did their jobs. No more enzyme needed.

You may be fermenting at too high of a temp, which causes fusel alcohols. Try keeping it cool. In the garage? An empty coat closet? Basement? Also, it'll never taste like store bought, because they cheat. Force carbing is just not same as natural secondary ferment. You can take a...