I top mine up as well but I feel that some things are blown a little out of proportion. If you age wine in a barrel you should be getting some oxidation that way as well. I would think that the amount of air inside the carboy before topping up would be comparable to what you would see by aging...
i have been waiting on mine to clarify with the give clarifier and it has not been going well. I plan on racking back over and applying super kleer as well. glad to hear i was not the only one. my lhbs guy is having the same issue
I am clarifying right now. With this kit I had no problems with the fermentation. As a matter of fact it went even better than the instructions indicated. I hit my FG much earlier than expected. So far it tastes pretty awesome. I had the"misfortune" of having too much to fit in the carboy...
I have my CRP going right now. I just finished up adding the dextrose for the chapaltization. So far no real snags. I may end up regretting only getting one kit though!
Yeah I knew that part of the clarifier was already included. I guess what I was getting at was to see if I should have used all of the lees or just the amount that i sucked up when I racked.
Racking over mid ferment is what is throwing me off. I should have checked the gravity sooner to...
I am making a selection original series chianti kit and had it fermenting for 5.5 days. The directions say to
1 rack it once the gravity reads 1.010.
2 let it ferment down to .998 or less and then add sulphites and fining agents making sure to stir up the lees or else it wont clear...
I would make sure you have the carboy pretty full as well.
On the boil off I asked my wife (chemical engineer) about it and she told me that you would need a higher temp than most people keep their houses. (above 100) I am going to have her run it through one of her fancy programs and see if...