No chemicals

[Cracked Cork]

Birdwoman, here is a prediction, you are hurrying your wine, you are going to bottle it too early and its going to blow the corks out by refermenting. You seem like you are already enjoying winemaking and we want you to have a grand sucess with your first batch. Since you say it still sweet you may have added to much sugar for the yeast to finish all at once and so they are going to keep trying to eat it for a while, this is where you need some patience. Stop thinking about bottling this batch and start planning your next one. Get a hydrometer and learn how to use it, with this one tool you can determine how much sugar to add to your wine and then know when its done fermenting. In the meantime while you are learning about the hydrometer and other winemaking stuff your concord will still be working its way through the sugar that is left over and will eventually stop fermenting and sink to the bottom of the carboy. If you get a hydrometer soon you can take a reading now and then over the next couple of weeks to see if it is still fermenting or if it has stopped. If you bottle without "chemicals", with too much sugar, and with all those yeasts in it still alive you will be dissapointed with the results and have a mess to clean up. Good luck and as you can see there are many helpers on here and this is a good forum to learn. Crackedcork