So around mid October I started two 6.5 gallon batches of wine. My first time doing it. One is a Cabernet Sauvignon, the other is a Sauvignon blanc. I did not check sg
The cs i used red star Pasteur red, the sb I used red star cuvée. Room temperature is 70 degrees, and both have been racked three times. After the third time the sb was very clear within a couple days.
I'm not sure how long this should take, my cs has a sweet and yeasty taste then finishes a little bitter. The cb tastes sweet and bitter but finishes pretty nice.
Do I need to do anything else?
If I have forgotten pertinent information, please let me know, again this is my first batch.
The cs i used red star Pasteur red, the sb I used red star cuvée. Room temperature is 70 degrees, and both have been racked three times. After the third time the sb was very clear within a couple days.
I'm not sure how long this should take, my cs has a sweet and yeasty taste then finishes a little bitter. The cb tastes sweet and bitter but finishes pretty nice.
Do I need to do anything else?
If I have forgotten pertinent information, please let me know, again this is my first batch.
