Ok, sounds like it's on the right track. For next time, though, there
is no need to add SO2 at this stage, it just gets metabolized by the
yeast, so there is no benefit. It's actually detrimental if you're
planning on doing an ML on this wine.

I've done red juice as well as grapes, and for my taste, I wouldn't go
back to just juice. There is a lot of goodness in the skins that you're
missing in juice only ferments. If you don't have big equipment, you
can do a "press" for small amounts like 100 lbs using a straining bag
or nylon hose or similar; it only takes an hour or so.

Good luck,

Pp

Tom wrote:
> The place where I purchased the merlot grapes, crushed and squeezed the
> grapes giving me just juice. They mix in rice hulls during the squeeze. If
> you wanted, you could get some of the pulp to add to the juice for
> fermentation. I choose to get just the juice with sediment still in the
> juice. Since my hydrometer says the sugar levels are low, I racked the
> must/wine into carboys, leaving most of the sediment, and added a little bit
> more SO2. There is very little bubbling in the air locks. In the 30 years
> that I have been making wine, I just have never seen a fermentation as quick
> or one lacking so little foam or bubbles. I thought maybe it was because I
> couldn't get to stir the must during the week. Anyway, I can smell the
> alcohol so I guess I proceed from here.
>