Recent content by vuarra

I agree with Tom, but you might be able to rent a filter from a LHBS for a reasonable fee. I have noticed that blackberries have a rich fermented smell, taste and feel, which might be your burgundy scent.

Fermentation can take up to 72 hours to show evidence that it's there. Did you make up a starter (water, sugar, yeast), or just pitch the dry yeast into the must (grape juice)?

Just a quick question to Ian Scott... why add three pounds of sugar, as opposed to more honey -- or more kiwi?

As much as I agree, I also have to state that I had a 1.120 OG finish out at about 0.999 FG. That took EC-1118, yeast nutrient, and about 18 months of patience. It was also the best drink I had ever quaffed, so don't despair!