Please Comment on My General Plan...

[Chopper]

For my “from scratch” fruit wines, I’d like to follow a general plan. After a lot of reading and asking questions, I’ve come up with the following. Please let me know if there are any flaws, or if I’ve allowed too much time for any stage.
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Day 0
Mix ingredients in primary (including 1 campden tablet per gallon)
12 hours later, add pectic enzyme
12 hours later, pitch yeast

Day 3, 4, or 5 (when SG reaches 1.030)
Rack into secondary

Day 30
Rack
Add ½ campden tablet per gallon

45 days later (day 75)
Rack

60 days later (day 135)
Rack
Add 1 campden tablet per gallon
Stabilize

7 days later (day 142)
Add F-pack

14 days later (day 156)
Add fining agent (if necessary)
Degass

14 days later (day 170)
Degass again
Bottle

 

[Tom]

degas before stabilize. Can f-pac on day 30 and stabilize just before, otherwise looks OK

 

[Wade E]

I always degas when the wine is done fermenting and right after racking off sediment. This will allow your wine to clear faster. I also keep it in primary longer like till 1.015 or around there to help extract more from the fruit. I will pull the fruit out after 10 days if its a slow fermenter.

 

[Chopper]

I always degas when the wine is done fermenting and right after racking off sediment. This will allow your wine to clear faster. I also keep it in primary longer like till 1.015 or around there to help extract more from the fruit. I will pull the fruit out after 10 days if its a slow fermenter.

When will the wine normally be finished fermenting? By day 30? Or by day 45?


You're saying you degass every time you rack your wine off sediment, correct?

Thanks,


Chopper

 

[vcasey]

Chopper when ever I rack a wine in the early stages I just rough rack it it helps get the gas out of the wine. Also wine is normally finished fermenting when its done. Some wine will finish faster and some slower. Factors sure as temps and weather also make a difference in when the wine is finished. Every wine I make in the winter just takes longer (much longer) then the wines I make in summer and we keep the house between 70 - 75 year round. Just let a stable SG be your guide.
VC