Search results

I am faily new at wine making, having only bottled one wine kit so far. But I have 2 carboys - One full of raspberry, the other a cheap apple juice experiment. The raspberry has been clear for a while, and smelled great the last time I racked it. I will probably bottle the raspberry next week...

So I finally got my first wine bottled once I finally got it clear. But now I have a dilemma. I currently have a raspberry wine going. Starting SG was 1.100 and after a month it is down to 1.005. My dilemma is this. Should I stabilize now and hopefully not have to backsweeten. Or let it go...

I posted the other day in another thread, but figure I should say hi. I see there are a few others from Washington. But nice to meet you all.

Sorry for the long post.. So I started my first wine kit on 9/27/2012. It is a R.J Spagnols Cellar Classic White Zinfandel. Starting Specific gravity was 1.090. I Racked it from the primary to secondary on 10/05/2012 with a specific gravity of .995 since it had seemed to stop fermenting...