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My juice I got from winery to make pink Catawba is white how do they make it pink? Food coloring?

Dan when I started fermenting it went white. I didn't know that about pink Catawba.

Ok stressed out that pink Catawba not fermenting!! What the!!!! Put towel around to warm up....dam

Ok what do u mean diamonds, is that good or bad?

Dan I got my pink Catawba juice from debonne vineyard In Madison Ohio. It's is pink and very fizzy. I got some last year and it was pink also but I messed it up really bad(it exploded in the bottles). Lol that Was before I decovered this web site. I really have learned so much from you guys. Im...

When I get to the next step I hope you guys don't mind helping. With my pink catabwa someone told me to put it in 20 to 30 degree temp for a week. Not sure why.

Umm where do u get your juice Steve?

Steve u r so helpful. I have done kits but never really understood how to make wine because u just follow direction. I've learned so much from you guys. this is so much more fun and I'm learning alot! I already used water but next time I will use the juice. So what do you use to top off with...

Raised sg for pink Catawba to 1080! Thanks Rocky, Robbie, & Sailavie! The cab I don't have sugar for so it will wait till Sunday. That's about a week since I got the juice is that ok?

Ya you guys already told me that. But thinks.

Rocky r u saying 11oz sugar before I make it into simple syrup?

I have 2 new juices. the first is Pink Catawba. my starting sg is 1060. it needs help. I would like it to get to about 12% so according to wine cal I need to add about 4lbs of sugar. just checking with you guys to make sure im on track. My 2nd batch is cab.franc red my sg reading is 1080. i want...

Yes I did add pectic & nutrients I will try to raise temp.

Still nothing. The temp 68 the yeast I Judy bought and used with other wine-never had this happen. :( what should I do

Opps started

Starred on Sunday (yesterday) a new batch of wine from fresher pressed juice. I noticed this morning no bubbles. I don't thank it's fermenting. Should I add more yeast or wait?