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Well, a month ago I took a gallon jug and put in 2 lbs of sugar. Filled the jug with hot water and stirred until all the sugar was disolved. The next morning I pitched in a pack of Fleischmann's ActiveDry Yeast. There's about a 1/4" of lees on the bottom right now. I'm getting a bubble about...

I'm making my first batch of muscadine wine. I put it in the secondary, a 5 gallon carboy on March 27th 2010. There looks to be about 5" of sediment. The wine is a very very deep purple. I'm getting concerned about the amount of sediment and when I should re-rack? I started with 35#s of grapes...

Well, lets see what happens. Here's what I did. 5 1/2 gallon batch. 16 lbs of concord jelly 5 lbs sugar 10 tsp of acid blend 5/8 tps of tannin 5 tsp yeast nutrient 10 tsp of pectic enzyme 5 crushed campton tabs 2 oz. dark oak chips water to 5 1/2 maybe 6 gallon montrachet wine yeast...