June Updates

Started 3 new batches this month.
Peach Wine from my neighbors peaches.
Blueberry Burgundy
Welch's White Grape (from Concentrate)

Existing batches:
Racked the Cabernet kit of the heavy sediment and added more oak since the oak powder supplied did not seem to leave much of an impact.
The Porto Corinto sat on some additional oak after stabilizing and clearing for 1 month and has now been bottled.
My Semi-Dry Muscat has been bottled.
The Grapefruit and Apple Wines are stable, clear and sweetened a bit.  And are now aging
The Clean out Freezer Berry is finished fermentation and is just aging and clearing.
The Mead is just waiting to be bottled.

Cabernet Sauvignon Kit

On May 1st, I went to Custom Winery, Vinters Cellar, in South Lakeland. They were going out of business and clearing out their inventory.  I picked up some Carboys $10 each, some wines and a Cabernet Kit.  The lady at the shop said the kit is better at 5g instead of 6g.

5/10/2010      My largest batch yet.
Started the kit and added water to 5g and a little more.  Checked sg and it was 1.090. it looks like here advice was good.  At 6g this would have been a batch.  Added the bentonite and created Yeast starter and added it. After a day it was really going strong and starting smell up the house.