Hi Folks,
I'm new here and to wine making. I think I may have screwed up. Let me know what you think.
This past weekend (Saturday) I went to Corrado's in Clifton, NJ to look at the newly arrived grapes. I tasted lots of grapes and found a really tasty grape called "Petite Sirah".I bought two skids and had them de-stemmed an pressed at the store. I took home about 8 Gallons of juice.
The juce was at about 60 Degrees. I took a Hydrometer reading and it was 1.090 (SG).I decided to let it sit overnight to warm it up.
Sunday 4:00PM, I poured the juice into two 5 gallon pails and prepaired two packets of Lalvin RC 212 Bourgovin Wine Yeast. I added the yeast and took a temperature reading of the must-it was at 68 Degrees. I thought it should be at 72 Degrees so I got a small area heater and put it close to the pails. The must started showing action at 6:00PM.
Monday 8:00AM
The must is at 84 Degrees and boiling quite nicely. I turned the heater off.
At 10:00AM the temperature went up to 86 Degrees. I called Corrado's. The man who answered the phone said: "Leave it alone and just let it do it's thing". I gave it a good stir.
At 1:00PM the temperature climbed to 87 Degrees. I took a ride to Corrado's and talked with another person on the sales floor. Hetold me that it seemeda bit high. I went home and decided to try to cool it down, so I took some wet paper towels, wrapped the pails, got a fan and pointed it at the pails. About two hours later I got the temperature down to 78 Degrees. I gave it a stir. Turned the fan off
Tuesday (today) 8:00AM
The must is at 74 Degrees and boiling really nice. I went out and came back at 2:00PM and noticed that the action was over.
I took a hydrometer reading and the must was at 1.003 (SG).
I called Corrado's (I know I must be a newb pest by now) they said: "Let it get to 1.000 (SG) then rack it - you are real close".
I figure tomorrow morning I willrack it into a couple of small carboys.
Did I ruin it?
Thanks in advance for your help.
I'm new here and to wine making. I think I may have screwed up. Let me know what you think.
This past weekend (Saturday) I went to Corrado's in Clifton, NJ to look at the newly arrived grapes. I tasted lots of grapes and found a really tasty grape called "Petite Sirah".I bought two skids and had them de-stemmed an pressed at the store. I took home about 8 Gallons of juice.
The juce was at about 60 Degrees. I took a Hydrometer reading and it was 1.090 (SG).I decided to let it sit overnight to warm it up.
Sunday 4:00PM, I poured the juice into two 5 gallon pails and prepaired two packets of Lalvin RC 212 Bourgovin Wine Yeast. I added the yeast and took a temperature reading of the must-it was at 68 Degrees. I thought it should be at 72 Degrees so I got a small area heater and put it close to the pails. The must started showing action at 6:00PM.
Monday 8:00AM
The must is at 84 Degrees and boiling quite nicely. I turned the heater off.
At 10:00AM the temperature went up to 86 Degrees. I called Corrado's. The man who answered the phone said: "Leave it alone and just let it do it's thing". I gave it a good stir.
At 1:00PM the temperature climbed to 87 Degrees. I took a ride to Corrado's and talked with another person on the sales floor. Hetold me that it seemeda bit high. I went home and decided to try to cool it down, so I took some wet paper towels, wrapped the pails, got a fan and pointed it at the pails. About two hours later I got the temperature down to 78 Degrees. I gave it a stir. Turned the fan off
Tuesday (today) 8:00AM
The must is at 74 Degrees and boiling really nice. I went out and came back at 2:00PM and noticed that the action was over.
I took a hydrometer reading and the must was at 1.003 (SG).
I called Corrado's (I know I must be a newb pest by now) they said: "Let it get to 1.000 (SG) then rack it - you are real close".
I figure tomorrow morning I willrack it into a couple of small carboys.
Did I ruin it?
Thanks in advance for your help.