This is my first go at wine making with about 40# of home vine green grapes. They're sweet; about 22 brix.
I got about 3 gallons of juice after crushing and pressing by hand. The juice is very not clear. :p I've tried cold stabizing the juice, but it doesn't seem to be getting better. My hunch is that the juice is moving around too much. At first by me checking on it, and secondly, just by the hum of the fridge motor.
Is the motor enough to keep it stirred up enough that it won't clear up? Should I rack what I have after three days, drop in some campden tabs, wait a day, then start primary fermentation?
My initial hunch is that the first rack will help, and that once things get moving, it might help. But, I want to start with the best juice possible.
I could cold stabilize it at night outside, but the daytime temperatures are still fairly warm, upper 60's F.
Any advice?
Also, what about topping off to five or six gallons? More grape juice, or can sugar/water at the appropriate SG be added, then test for acid, etc.?
Cheers, Will