Hi all from snowy Finland...

First time wine maker. Got about 23 liters in a bucket, mostly from
grapes with about 1.5 kilograms of crabapples mixed in. Fermentation
seemed to go very well but the bubbling has definately slowed way down
lately. After two months I removed the must today and filtered the rest
through a fine cheescloth into a clean white bucket. What I have left
is a brownish liquid that tastes ok and definately has a kick but is
not very pretty. At the moment I would be very popular in a prison
setting but not among accomplished winemakers, this I know. Based on
limited reading I think I need to let sit a while longer and rack into
containers. I'm not sure how to clarify the liquid at this point. It
will not likely turn out competely clear anyway. Then bottle and age in
cool surroundings. This is easy to do in the Finnish winter, cool
surroundings are everywhere. Any comments or ideas? All are
appreciated. I just joined so will be lurking around to see what all
you pros are doing!

Thanks and happy holidays to all...

Steve Crawford