tripking,

First thanks for the question, and keep me updated on your progress as
well.

The first batch (white grape/peach) is looking pretty much the same as
you describe. Looks pretty clear with a layer of lees on the bottom.
It is still bubbling, although very slowy. Just a few tiny bubbles
hitting the surface every couple of seconds.

The second batch (white grape/ rasberry) is harder to tell as it is a
dark red. It does seem pretty clear when held up to a light. This one
is bubbling a bit more. Larger bubbles, with more hitting the top per
second.

I havn't had a taste since I racked it to the 1 gallon jugs. I will
let them sit in the 1 gallon jugs for another few weeks, and then
figure out what to do. I have a delima in that I only have gallon
jugs, and if I transfer I will have to top up with something.

I have seen a few wines sold in 3 liter bottles, so I may have to get a
few of them so I can rack down. I am almost finished with a 4 liter
bottle of Carlo Rossi Chablis. Once this is done, I will begin
fermentation on another batch. I am hoping I can go from fermenter -->
4 liter bottle --> 1 gallon bottle --> individual wine bottles without
a top up problem. Not sure what my next batch will be. Possibly a
straight up white grape. If either batch turns out as "good" as the
Carlo Rossi, I will be happy. Especially as a first attempt.

Incedentally, the wife and I have recently partaken of a few bottles of
Riesling. Anyone know how we could use some sort of welches
concentrate concoction to get a close approximation of this type of
wine? I must say it is really good!. I like the fruity flavor, and
the sweetness. The wife likes it better than the pinot grigio she has
sworn by for years. Mmm mmm good.

BBQ