So I have it in a pail for 5 days. Fermentation has stopped, no bubbles, no sound, very strong alchol taste. Starting sg was 1.090 now it is 1.000
Directions are not clear on many different recipes for the Almond wine, just to rack to secondary in 5 or 6 days.
No directions to add sparkeloid, k-meta or sorbate. Do I add these now?
There is really nothing to strain
Can some one help?
Makes 1 Gallon I did make 2 gallons
Like a mild amaretto.
1 cup whole almonds
2 lemons, juice and rind
1 1/2 pounds light raisins
5 cups granulated sugar
1 teaspoon yeast nutrient
1 campden tablet
1 teaspoon pectic enzyme
1 package wine yeast
Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter.
Place in a large pot and cover with water. Simmer for
1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor. I had them in a bag and removed the bag
Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity --
it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.