Wine Updates

1/22/10:  Racked and stabilized the Zinfandel/Blackberry and my Orange Muscat Port.  The Orange Muscat finally got to an SG of 1.034. That puts it about 17% alc. Followed the instruction for the Orange Muscat which included adding the Fining agent as well.  The next morning it was amazing how clear the wine actually was.  And in the days to follow even better.  It looks ready to bottle, but no I need to wait 3 more weeks to rack again.
The Black/Zin I racked and stabilized also added some Medium Toast French Oak chips to the carboy.  SG is at 0.990, this stuff is real dry and a little rough to taste, unlike the Orange Muscat which actually almost is drinkable already.

1/26/10: The Tennessee Apple is real clear after the last racking.  There is a little sediment, so I racked the wine off the sediment.  Did a little taste test, one sweetened just a little and one not.  By adding some sugar it brings out more of the Apple Flavor.  Added just 2oz. of sugar which raised the SG from 0.996 to about 1.001. that seem to get the results I was looking for. If in 2 weeks if no sediment is dropped, into bottles it goes.