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Yes I suppose that's what i'm seeing. Since i'm new to me it looks like grapes were eaten off and the stem was left. Since it's normal.... cheers! Thanks for the answers!

Is that normally looking? It looks like little stems next to the baby grapes like they have been eaten off. Maybe that's normal and what it's suppose to look like?

I'm still fairly new to growing grapes but I saw this on a few of my clusters. Is this birds, bugs, or just natural? http://imgur.com/a/wkgmx

Winexpert™ Island Mist Pomegranate Zinfandel Wine Kit

All these suggestions are awesome! I really appreciate all your time to respond and let me know what to do. It means a lot to me. I will definitely try to do all the above suggestions.

So me and the wife were talking about possibly taking a trip to Napa Valley next year for a few days and were wondering if anybody has ever done it or if anybody had any recommendations for us. We are wanting to get the whole experience without the tourist type feel. We are from Arkansas and...

I'm at work right now, I'll try that out and see how it works. I have been stirring it about 2 - 3 times a day for about 5 minutes at a time with the drill and paddle stirrer. It's smoothed out quite a bit already. I think PJD might had been right asking about the carbonation. I had already...

Well i've read if you use a concentrate, which these batches are from. You don't have to check the PH. I was actually thinking about getting a PH level tester Friday and passed on it.

I'm not sure, I never added carbonation to them and I degassed them a lot. How would I go about checking?

I looked on the forum and couldn't find anything that related to this so here it is. Just finished my strawberry and raspberry wine. Made 5 gallons of both and they are both at 10% alcohol. They are already clear and ready for bottling. Just 1 thing stopping me. They both have a very harsh...

haha that's a funny test but sounds like my kinda testing. The blackberry is done fermenting. It's dry and has a very strong bite. I'm probably going to rack it once and cut it. I also like slightly sweeter wine so i'll probably add sugar. I don't mind the taste of dry wine but dry wine always...

haha I appreciate the help. It's already done fermenting. I did use a can of raspberry wine right after the blackberry batch and it measured at about 1.070 with 12 pounds of sugar in it. I know different fruits have different sugar levels but raspberry's and blackberry's are very similar in...

Update, even though it has no smell. Those bubbles have subsided that I was talking about and now they are starting to take color as the fermentation progresses. I'm sitting at about 1.033 SG now. Still no smell of fruit or anything but I've racked it into new carboy and got a nice little swig...

My nose was about 1 inch away from the must. I haven't tasted it yet. I guess I should probably give it a go. 1. Sterilized equipment. 2. Added Juice concentrate 3. Added water appropriately to fill the 5 gallon container. 4. Added Tannin, Acid Blend, Pectic Enzymes, Yeast Nutrient, 12 pounds...

It's my first time making raspberry wine. I started it 2 days ago and added yeast last night. It's fermenting already but it's strange because when i stirred it, it has no smell what so ever. No SO2 smell. No fruit smell. Nothing. But it's fermenting. What's scaring me is, when I stir it. It...

Not sure why everybody is focused on the fact, I said something about stopping the fermentation rather than the general question. You're correct Thig. It won't stop fermentation. Like I also stated previously, it's been a year since I made my last batch so i'm a little rusty on all the additives. ;)

Just found this. Maybe it will be handy to y'all if this ever happens. I know you're correct it's an educated guess because of the concentrate added as well. http://homedistiller.org/calcs/sugar_sg

Thig, the bottle of potassium sorbate says it will prevent further fermentation. And camden tends to kill yeast/bacteria. I guess if the yeast is going vigorously it would be difficult to kill them. You could always cool your wine to to stop the fermentation process. Pitch in sorbate and it...

Sorbate would stop it along with some camden tablets but I was really just wondering what the alcohol content would be, given the info I provided. I never actually took a reading before I pitched the yeast. I forgot and did the reading the day after and the yeast started within an hour of adding...

I am usually good about measuring my wine using the hydrometer before adding the yeast but i haven't done it in about a year. So... I forgot to measure it. I added about 12 pounds of sugar to some black berry wine concentrate as per the directions on the can it came with. It's a 5 gallon batch...