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I made a 6 gallon batch with 16 lbs of muscadines, 20 lbs of plums, and 2 lbs of cranberries (hence the color). I'm guessing that with that amount of lees I'll probably come out with about 4 gallons of wine. This is also my first rack from fermentation bucket into secondary fermentation carboy...

Thanks for all of the input guys! If I am left with 3 gallons of wine, does this mean I need to purchase a 3 gallon carboy or should I dilute with water? As you can see in the pics, its some pretty concentrated stuff, a flashlight will only shine a couple of inches into it.

I am currently a month into my first rack and all of the lees have settled down to the bottom of my carboy, but it looks like I have an awful lot and I am afraid it may displace my wine too much. Do you think I should give it one more good stir to remove a ton of tiny air bubbles and allow the...

I racked off majority of the skins, what you see at the top in the picture is just what came through the tube when racking. There's still a ton of fibers in there from the plums. Also I separated the Muscadine skins from the grapes and did not add the Muscadine skins in the primary. I did...

I racked off majority of the skins, what you see at the top in the picture is just what came through the tube when racking. There's still a ton of fibers in there from the plums. Also I separated the Muscadine skins from the grapes and did not add the Muscadine skins in the primary. I did...

I gave it a good stir this morning, my SG hasn't changed much since 6pm last night, still just under 1.01. I was able to take a PH reading this morning as well, and it's at 3.6 and my temp is at 68 deg F. Is that where my ph should be at this point?

Yes it was in a bucket, my SG was just over 1.00, so I went ahead and racked it this evening

Does this look like enough headroom to you guys?

I had an SG of 1.02 this evening, i punched down and stirred a good bit, added a half dose of DAP and capped with an airlock (I've been using a blow off tube in case I had too much must for the bucket) and it's bubbling nicely with little to no smell!

What about adding a little more sugar and DAP, do you think that will help it to improve?

My original SG reading was 1.10, last night it read 1.04, do you think it's too late?

My local homebrew shop sell these two items that contain DAP, which one would work best in your opinion? http://www.lahomebrew.com/product-p/b101501.htm http://www.lahomebrew.com/product-p/b100480.htm

I applied a half dose of nutrients on day two, and I plan on picking up some DAP this evening. Will I be good to add DAP this evening? Is it possible to add too much nutrient?

Unfortunately during the week I'm only able to punch the cap down at 7 am and 6 pm, hopefully that won't cause issues. My main concern is the increased sulphur smell and if I might have an infection. I took an SG reading after stirring and it read 1.04 two days in. Is that a concern or am I just...

Any idea what those light spots are?

[/url][/IMG] Got home from work and the must was bubbling and stinking like crazy, here is a pic of what it looked like as soon as I took off the lid as well as the yeast nutrients I am using. Any other insight? [/url][/IMG]

After a good stir this morning it actually smelled pretty nice. I was considering taking the lid off and securing cheese cloth on the top again. Do you think it's too late in progress to do so?

After a good stir this morning it actually smelled pretty nice. I was considering taking the lid off and securing cheese cloth on the top again. Do you think it's too late in progress to do so?

I will take another SG reading this evening and determine my sugar depletion. I ordered a digital ph scale, but it won't deliver until Friday. Do you think that if it's a PH issue, it might be too late by friday?

Haha! I have it staged in a closet, it's keeping a constant 72 deg temp, and as of this morning my girlfriend is referring to is as the fart closet. :eek: