Here is an update for my two batches.

I actually returned from a short camping outing with my son and his
grandpa and so did not even look at the stuff yesterday (saturday). We
went to Enchanted Rock State Natural Area here in Texas. What a great
trip it was. My son is about 3 years 3 months, and was able to make it
to the top with little issue. I did carry him down however. Highly
recommended to anyone. The only minor complaint I have is that the
Texas heat seems to finally be upon us. Boy it was hot on saturday.
Thankfully it did cool off at night, and we climbed the rock early
sunday when it was still fairly cool. Anyway, on to the update

Day 3 (since yeast added) for batch one (White Grape/ Peach) - I
checked on the two batches when I got home on Sunday at around 12 noon.
This batch did not have much going on. Just a few patches of bubbles
on top. I stirred the batch and it did foam up quite a bit. Tonight
at about 9pm I checked it again, and there were just a few bubble
patches on top. So, I decided to take an SG reading with my
hydrometer. Now, this thing is not all that acurate, but it looks to
me like this batch is sitting at .09 - .092. So, looks like this stuff
is done for the most part. Man, that was fast at only 3 days. I will
say that I have this stuff in an upstairs closet, and it is in a room
that has a couple computers, so it gets a bit warm in here. I will
have to get a themometer to get a real reading, although I would get
suprised if it got over 80 up here. Since I got that reading, I
decided to transfer into my 1 gallon secondary.

The wine itself is still very cloudy. I went ahead and took a sip
after racking into the jug, and it taste dry to me. And I can
definately tell there is alcohol. O, lets hope the taste inproves as
well.

A few things to note.
-I am glad I used a primary that is about 4.2 liters, because I barely
had enough to fill the entire 1 gallon jug up to 1.5 inches
under the bung. If I had used Jack's recipe to a T, I would have had
to find something to top off with.
-It should be interesting when I have to rack for real. I wasn't to
conserned this time, but I swished the contents pretty good by messing
up the start of the syphon. I also backwashed as I attempted to stop
the syphon. If this had been a real rack with some clear wine, I would
have clouded it up good.

Day 2 (since yeast added) Batch 2 (white grape/ rasberry) - This stuff
is still hapily foaming away. I gave it a stir today, and it foamed up
nicely. Wouldn't be suprised if I rack this stuff to the secondary
tomorrow, I will give it an SG reading if it isn't doing much.

BBQ