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- Mar 1, 2009
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Why are you waiting to stabilize. I do this immediately after racking off of the secondary.
Well, my one 5 gal carboy of Apple Cider Wine is still very darkish black after 4 days! The other two are the typical brownish tan. All racked, stabalized & seasonings removed. All had the same Orange zest, cinnamon, cloves & ginger?? The only difference was this carboy had more head space at the top than the other two. Just don't like the black color for Apple Wine, is it spoiled, should it be tossed down the drain??? Not sure what to do on this carboy........ just know it shouldn't be black... Any ideas???
Al
How long does secondary fermentation take? I have been in secondary fermentation for about 8 wks, is that normal? Thanks
Added 3 more large cinnamon stix & 4 cloves. Will leave them in until the next racking in a month or so. Eventually I will back sweeten & filter also....... Bottling time will be sometime this fall......
Al
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