Paul wrote:

> -------- 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?

Yep, it can be misleading. I think you still have
some sugar left to ferment out. Looks can be
deceiving. Put an air lock on the carboy and see
if it bubbles. It should finish slightly below
1.0 SG. I have never made cayuga but I think
that it is usually made semi sweet. Others may
have some input here. After no activity in the
airlock keep the carboy topped up and after a
couple weeks add sulphite. You may have to add
bentonite to clear it but it may clear by itself
with no additions.