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Just racked off the raisins. Since it went in a smaller carboy there was a bit of extra, of course I had to taste it. While it smells much better, is it supposed to taste like sawdust at this point?

And I want to thank you guys again for turning me on to this idea. The wife loves the Concord done this way. I'll be starting a batch of apple soon.

You will want #8 or #9 corks. My hand corker can handle both but the 8's go in easier. With a floor Corker you can do 9's with no problem.

And be aware that once in awhile they stay hazy.

I rack at 1/4inch of lees. Some others do not.

It may just be degassing itself

That looks tasty.

My wife hates concord grape juice and jelly. She like the grapes and the wine made out of them tho. Go for it.

1 what is "bog standard"? 2 better honey, better mead 3 it is my understanding that secondary and then pulling the fruit at the point that the strength of the flavor is where you want it is best. (My one attempt was done in primary) 4 depends on the mead but general consensus is 6 months minimum...

Wines made from fruit can be a pain. Some clear quickly. Some take awhile. Some never get purely clear without help. I cannot help with that help as I have never used those products. @RPh_Guy is a good place to start. Very science oriented.

Just guessing here but, You forgot about adding all that glitter?

Was it made from fruit or juice? Tho' both should become clear given enough time. My banana has gotten very clear my watermelon is still kinda cloudy.

That could be solids from the goya. The use real fruit pulp and puree which is why their stuff is so tasty. It can take a few days for the restart to get up and running. You did remove most of the yeast when you racked.

Like blueberries, blackberries and acai. The acai was a very strong finish on this. It was bottled semi dry and the wife and I both really like this one. It's a tad sharp, but with a bit more sweetness it could be a nice table wine. With alot more it would make a killer dessert wine. In all...

The extra sugar will ferment back to dry unless you stabilize the wine.

Ok broke down and opened this for Thanksgiving. It's a little darker to the eye then the camera. No iridescence left. At least not that I can see.

That looks like a 6 gallon carboy. Your options are Add water. (Might cause minor referment) Add juice (will cause minor referment) Or add marbles, shot glasses or some other clean sterile glass that you can get out when finished To get the level of the liquid closer to the top.

Airlock a a buck or two, bungs about a dollar. Make the investment. I have various sizes now to fit a variety of bottles so I can keep the extras at racking to top up later rackings.

I've had good results from several types of bottled juice. Peach mango, cran-rassberry ( dilute this 50% at start), blueberry blackberry acai, even lemonade with alot of added sugar. Pretty much anything you like to drink will work.

Most of my wines finish in about a week. That is at 72°F. Two weeks you may be done. and, what ^he^ said