Just started today, with my 23 liters of sterilized must. Poured it into the primary fermenter, stirred in the betonite, then the oak. As my humble basement is a tad on the cool side - seldom above 70F on the warmer side and never higher than about 60F on the cool side of the basement, I did not pitch the yeast right away. Instead, using a battery blanket (oh, such were the joys of living in Saskatchewan - just in case you should ask, no, I don't miss 6 consecutive weeks were the daytime high is -35) wrapped loosely around the primary, warmed it up to about 68F then pitched. The primary temp now is about 72F and I believe I can hear the very faintest sizzle as the yeast starts to bubble away.
The beginning sg is 1.085.
This kit is different than the ones I have used previously in that the wine remains in the primary until it is time for the wine to be stabilized and cleared. Only then is it racked into the secondary.
The beginning sg is 1.085.
This kit is different than the ones I have used previously in that the wine remains in the primary until it is time for the wine to be stabilized and cleared. Only then is it racked into the secondary.