Paul wrote:

> This is my first ever attempt to make wine.
>
> I started with my first crop of cayuga (white)
> grapes, adjusted sugar to 22 brix, acid to .8,
> and used a 5 gallon bucket. I managed to get a
> nice fermentation started with lots of fizzing
> (yeast: Cote Des Blancs). After about a week I
> decided to rack it off into a 5 gallon carboy.
> After doing the transfer, the fermentation fizz
> has stopped and I think the liquid is now inert.
> The refractometer reads 6.5. Is something wrong?
> Do I need to try to get the fermentation started
> again? Since I've never done this before I am
> completely unsure of the process or what to look
> for.

You may already be at dryness. Refractometers are
not all that useful after fermentation commences;
although there may be some who disagree. What
does your hydrometer reading indicate? I always
use the refractometer after crush and after
fermentation starts go by the hydrometer only.