KatyDinkle
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- Joined
- May 29, 2012
- Messages
- 71
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Making a Cayuga White with fresh, local juice. A quarter of my wine is now missing from carboy yet the towel underneath is not wet nor does it smell like wine (carboy is a little sticky on one side though).
Here's what I did - can you tell me what happened?
10/15 Put 5 gallons of juice in bucket. Added pectin enzyme. SG = 1.070
10/17 Added 2 cups of sugar. SG = 1.080
10/17 (hours later) pitched yeast: Lalvin 71B4122
10/19 Fermentation not started (SG still 1.080). Added yeast energizer
10/21 Fermentation going strong
10/24 SG = .990 Put lid and airlock on bucket
10/25 Racked to carboy, topped off with 1/2 gallon cayuga juice. Put carboy in garage (outside temps in mid to low 60s, no frost at night) Airlock on.
11/3 Carboy is down about 1/4 of the juice.
Here's what I did - can you tell me what happened?
10/15 Put 5 gallons of juice in bucket. Added pectin enzyme. SG = 1.070
10/17 Added 2 cups of sugar. SG = 1.080
10/17 (hours later) pitched yeast: Lalvin 71B4122
10/19 Fermentation not started (SG still 1.080). Added yeast energizer
10/21 Fermentation going strong
10/24 SG = .990 Put lid and airlock on bucket
10/25 Racked to carboy, topped off with 1/2 gallon cayuga juice. Put carboy in garage (outside temps in mid to low 60s, no frost at night) Airlock on.
11/3 Carboy is down about 1/4 of the juice.