Start Date04 November 2002
Source6 gallon pail of California fresh juice from Alexander and Sons
Initial GravitySee below YeastPremièr Cuvée
Tannin0.75 teaspoon Sugar3.5 pounds
Initial Temperature78 F First Racking Date11 November 2002
Specific Gravity1.030 Oak3 oz toasted Hungarian
Rack off Oak11 January 2003
The initial gravity was unbelievably low before sugar was added. It showed signs of having fermented. The wine didn't ferment anymore. It is very sweet. I think I'm going to have to call it a dessert wine, ....
The initial gravity was about 1.008. I don't know how this could be possible. It looks like the juice was actually fermenting? It seemed to have yeast in it and some alcohol. But I've only had it for a couple of weeks in a cold room (40-50 F). It is hard to see how this could have lead to fermentation. Regardless, I added some sugar to raise the initial gravity to 1.032 and pitched the yeast. It did nothing. I now have a sweet wine. I know at least some people who will like it (if it comes out).

It did not come out. After waiting a very long time I have given it up as lost. It stayed way too sweet. In the end I had to get rid of it. It is a lesson learned.