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Don't simply simply split the batch and add water, though. If you do this, buy more raspberry juice and split between your now 2 different batches. If you just split and add water you will have a very thin wine in the end.

Thanks everyone I'll stop soaking them. Is it worth recorking the bottles that it's happening to or just roll with it?

Some of my corks appear to be bleeding on one of my batches of red wine. They were #9 corks inserted with a hand corker. What's really weird, is they've not leaking around the edges, but rather bleeding right through the middle of the corks. These were brand new #9 corks that were soaked in Star...

Pretty sure I just answered your question on GotMead an hour ago

Just an update on this. I've been fermenting this at 60F must temp. I started with an SG of 1.115, and this yeast just will not die. I've added about another 5lbs of honey into this 6 gallon batch to get it to end somewhat sweet, but the damn yeast just keep going. D47 is rated for 14%.... but...

That is near the bottom end of the temp range for even some of the strongest yeast strains. What yeast are you using? Also, why do you want to secondary at that temp? More information is needed.

In addition, there are likely a whole other group of people just as big that did not sign up for the contest but still browse the forum. I think our crowd is definitely bigger than we think

Fair enough

Guys, he did not say he used a still. He simply said he put it in the freezer. I do not know of any U.S. laws forbidding putting wine in a freezer. There are, however, laws against using a still to separate ethanol, methanol, and water. A freezer is not a still.

Sorbate does not combine with other elements, and does not lose its potency. Therefore, once added, restarting a fermentation is highly inadvisable. If this is too sweet for your tastes, as others have said, best thing to do is blend it with another batch. Else, if wife likes it (a feat that is...

Sour_grapes, if one had the means, could you not cold crash the wine for a week or so, rack off cake and stabilize?

Sour_grapes, I ended up completely removing the old stock temperature sensor. The STC-1000 comes with one that I'm currently just draping through (under) the back side of the lid. Not sure what else to do, but it seems to be working good the way I have it. Let me know if you'd like to see a...

I signed up! Winexpert™ Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit

With my new freezer setup, I can go anywhere from room temp down to -40c, not that I would ever need it to go that low!

Terroirdejeroir, I am very excited to hear the results. Please post with an update when you do this!

Bought a new freezer for the family and repurposed old one to make a temp controlled fermentation chamber. Replaced stock thermostat with a STC-1000 I got online for about $20. Now I can control the temp from -40c up to room temperature. Works great!

Topic says it all. I now have good temp control and want to do a traditional with D47. I know D47 likes it cooler. What temp should I dial in for it?

I will be getting several fresh juice buckets soon. I want to ferment them in my temp controlled cooler by only have room to do one at a time. Will I do any damage to the must if I freeze it so that I can thaw and ferment as space frees up?

Now for the million dollar question. Why does actual grapes and even frozen must cost more than an equivalent amount of a fresh juice bucket? Surely the fresh juice buckets require just as much grapes and more processing. The economics don't make sense to me.

Thanks everyone! I've learned a ton from this thread.