On Oct 4, 7:01*pm, "Paul E. Lehmann" > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

I make Cayuga, it's not bad dry if you get the acid to around 6g/l.
If it's higher than that you need some sugar to balance it like most
northern whites.

Joe