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Looks great!

Wonderfully fun idea! Question: Do you do over a gallon initially so you have some to top up with, and have exactly 1 gallon when you bottle... or do you plan on topping up with a commercial or similar wine? Just wondering since some of the recipes sound pretty unique.

My rhubarb took bentonite, then sparkelloid... then bentonite again. Finally cleared up.

My recent blueberry was a homewinery.com concentrate. To kick it up a notch I also added 5lbs frozen blueberries in the primary, and used 5lbs in the secondary as an F-Pac. Heavily oaked it and it turned out amazing in aroma and flavor. My advice is don't be afraid to add extra goodies to bling...

I'm glad you didn't dump it! Never dump. If all else fails after aging you can blend it into another wine for a variation. Like blending a few bottles into a batch of dry white for a "cherry blush" version. Always possibilities!

I did a pear recently. At the beginning it was like a puree, but at the end the pectic enzyme all but obliterated the pulpy mass. I was sure I was going to need to use a cider press to get ANY juice out but only ended up with about two softball sized masses in my paint strainer bags after...

I did a wonderful port from canned Cab Sauv concentrate, frozen berries, and also from kits. Read those threads up and you'll be making some in no time!

Update: Bochet still bulk aging. At last taste the burnt Dr. Pepper taste is subsiding and the marshmallow taste is coming back.

Thanks everyone! I didn't want to keep the method a secret... Literally ANYONE can get cd labels and do this design - or thousands of other shapes available at an office supply store. Or pay a professional like Noontime to print them out for you if you don't have a nice printer :h Think...

Here is the third and last of the blending batch - the 100% straight Mead. You can kind of see the metallic label behind the round one because the bottle is clear. These were fun to make, now I have to think about the next design!

I buy full sheet gold and silver labels from http://www.sheet-labels.com/ You can get any quantity you want

Two wines I labeled today. Did a mead, a heavy oaked blueberry and a 60/40 blue/mead melomel blend. Haven't labeled the Mead yet but it will be honeycomb top & bottom with a metallic center also. Super easy idea I had to use CD labels and cut them in half over a metallic label. Looks fancy but...

I love the fractal on that label! The deckled edge makes it very classy too, nice attention to detail!

My blood orange mead label. It's a little gory!

Hilarious!

Awesome job! Our is black, very black. It's hard to see even the ruby color but it hasn't cleared quite yet... it's STILL fermenting.

Adding in some ripe bananas couldn't hurt either! It helped my blueberry ferment.

Good luck and keep us updated on the process!

I've added both everclear and brandy to wines, depending on how I wanted to alter the final product.

Looking mighty relaxing!