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In the past I have always allowed the wine to ferment until it stopped on its own as long as it was at least down to 0 Brix (1.000 sg). I wanted to stop my current Syrah at 0 Brix. I pressed the wine at 1 Brix and added the sorbate (3tsp in 6gal) when it reached 0 Brix and stirred the heck out...

My current wine is in the racking and clearing stage. I bought some Cabernet juice to add to my 2 gallons of merlot to make a bordeaux. I have one gallon of Cabernet juice left. Any suggestions like adding other types of fruit for a dinner wine? Go crazy, I like to experiment.

My name is Jerry and I am using the iPad app. I have just started my second batch of wine this summer, a mix of my own merlot grapes and some Cabernet juice. Things are going very well. Started fermentation at SG=1100 and ended at 995 on day 10. Now in the racking and clearing stage. My last...