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I just measured the specific gravity and it's at .998. The must tastes very bitter. Is that OK for a must that probably shouldn't be drunk for around six months to a year any way? I put some blue berries in there and they're happy little fellows. Thanks, Mike, for taking pity on me. One of...

I followed the recipe for for my Mosti Mondiale, but failed to note that I needed to put in yeast food. I'm now about two days away from bottling. Will this skipped step ruin the taste of my Barolo (sp?). My sons will be bottling my wine, and I will make gifts of it all assuming that it's...

I will buy a thermometer and see what it says. I will also buysome more blackberries and steep them in the must for three days or so. I will also stop writing sentences starting with "I will."

I will bet that the low temp in my bathroom is to blame for this. It's been anything but 75 degrees in there. My guess is that it's in the mid-60's. That explains everything. I assume that I left the blackberries and oak chips in long enough, but time will tell. Thanks everybody.

It's still fizzing, alright. I am using a Vinifera Noble kit from Quebec. It will allegedly end up being a Barolo (sp) red wine. It still have a specific gravity reading of 10. Is it cool that I added blackberries and my oak chips for about 24 hours? I'm having a blast, and this is only my...

OK, will do. Thanks for the advice. SRT

My must has been fermenting for nearly a week, but the reading is still at 10 per cent, whatever that means. I am only allowed to put the must into the secondary fermenter at 4 or 5 per cent. Should I just allow it to continue to ferment and take daily readings, I assume? What's the danger...

Now I know what to do. I could not have done this without you guys helping me. Let me know what I can do for you. Scott Tudehope

Ahh...I see. Thank you. I need to get a drill, use George's paddle idea or something like that and merely degas this bad boy. Now I understand. Thank you.

The wine has been sitting in the carboy since Jan. 2. I added the clarification agents then, mixing them in by plastic rod. The carboy rests in a small hallway (I live in a one bedroom apt.) and in terms of moving it, I guess that I could move it anywhere in my apt as I'm alone most of the time...

You guys probably saved my bacon. I have the carboy sitting in a dark hallway in my apartment. Temps probably range from 50 degrees to 70. I will just be patient, wait and see. Straw colored it is. Thanks. I probably did not degas it properly. George's idea of using his special paddle tool...

I am close to bottling my first carboy of wine, but the recipe says that I'm not to bottle cloudy wine. It also says that I should just wait. If waiting another week for it to clear up doesn't work, how do I filter out the stuff to make it as clear as possible? One visitor to my humble...