-------- Original Message --------

> 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.

You're right, it's at 1.00 on the hydrometer. The fermentation didn't take long. I have to say, a drop of it on my tongue tastes awful -- is this misleading?