I have been a long time wine lover, and was finally bit by the vintner bug. I am in the process of making my first batch of MM Vinefera Castel del Papa. It is day two, and I just stirred and checked the SG for the first time. I peeked at it on day one, and the primary fermentationseems to have startedwell. The lid is not sealedon the bucket, the airlock is in place, SG is at 1.080, must temp. is 72, androom temp is 70.5. I don't know what I don't know, but I think I am off to a goodstart.
One thing that I can't seem to stop worrying about: I am completely freaked out about cleaning and sanitizing to the point that Ifeel I am being a little OCD. I am storing everything in a plastic storage container, rinsing/wipingthe hydrometer, thermometer, spoon, etc. before and after each use, and soaking everything in K-meta before it goes back into the batch. Should I be makinga new cleaningsolution each time I use one of the tools? Does anyone have a step-by-step instruction on the habits I should get in to so I am cleaning and sanitizing effectively without getting carried away?
One thing that I can't seem to stop worrying about: I am completely freaked out about cleaning and sanitizing to the point that Ifeel I am being a little OCD. I am storing everything in a plastic storage container, rinsing/wipingthe hydrometer, thermometer, spoon, etc. before and after each use, and soaking everything in K-meta before it goes back into the batch. Should I be makinga new cleaningsolution each time I use one of the tools? Does anyone have a step-by-step instruction on the habits I should get in to so I am cleaning and sanitizing effectively without getting carried away?