Premedwine
Junior
- Joined
- Oct 11, 2012
- Messages
- 16
- Reaction score
- 0
first off thank you to anyone who takes the time to respond or any info giving its greatly appreciated.
I'm using 1 can of vintners harvest blackberry puree net wight 3lbs 1 oz I want to make 1 gallon of wine.
7 pints water
2 1/4 sugar
1/2 tsp acid blen
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden crushed
and 1 package of wine yeast (red star montrachet active dry wine yeast)
I plan to start today or tomorrow. plan is to put everything in the fermentation bucket let it sit for 24 hours then add yeast putting the lid back on with a thin cloth over the hole to allow oxygen in for the first stages of fermentation. stir daily and wait for my fermentation to reach 1.030 S.G. then syphon into my 1 gallon primary glass carboy with airlock then wait to S.G drops to 1.000. Re siphon again in about 2 months.
I want a wine thats on the sweeter side. Its my understanding i can make it sweeter before bottling with dissolved sugar and potassium sorbate.
Is this a good plan. I will welcome any changes that could make this better. once again thank you for any info or tips. I have everything ready to go i just want a solid plan before i start. thank you
I'm using 1 can of vintners harvest blackberry puree net wight 3lbs 1 oz I want to make 1 gallon of wine.
7 pints water
2 1/4 sugar
1/2 tsp acid blen
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden crushed
and 1 package of wine yeast (red star montrachet active dry wine yeast)
I plan to start today or tomorrow. plan is to put everything in the fermentation bucket let it sit for 24 hours then add yeast putting the lid back on with a thin cloth over the hole to allow oxygen in for the first stages of fermentation. stir daily and wait for my fermentation to reach 1.030 S.G. then syphon into my 1 gallon primary glass carboy with airlock then wait to S.G drops to 1.000. Re siphon again in about 2 months.
I want a wine thats on the sweeter side. Its my understanding i can make it sweeter before bottling with dissolved sugar and potassium sorbate.
Is this a good plan. I will welcome any changes that could make this better. once again thank you for any info or tips. I have everything ready to go i just want a solid plan before i start. thank you