I started with fresh buffalo grapes and used only the juice.
I have 5 gallons in a carboy for a week now after the initial
fermentation in a covered bucket.
The rate of bubble has slowed way down to several minutes between
bubble releases at the airlock.
I think the alcohol level is around 12% or higher now.
The wine is an attractive pink hue but very cloudy.
Is this normal ??
Any ideas if it will clear up on its own and how long I should expect
it to take to clear?
Is there something I should be doing now besides waiting a month or so?
Thanks