roadwarriorsvt
Senior Member
- Joined
- Feb 9, 2011
- Messages
- 489
- Reaction score
- 20
Part 1:
OK, for my fruit wine (lychee if you know what that is), I decided to split the primary in to 2 separate primaries due to the large amount of fruit I used. After adding a bit over 5 lbs. per gallon for each primary, I added just a hair over 2 1/2 gallons of water to each primary. I guess alot of juice got extracted from the fruit because when I combined the two into my 5 gallon carboy, I ended up with a little over 7 gallons! I won't be light on fruit/flavor but are there other areas that I should be concerned with like acid level, etc.?
Part 2:
After splitting the must in to 2 primaries, I added 2 1/2 camden tabs to each primary. I added pectin 12 hours later, then the yeast about 12 hours after that. I noticed that one primary was already "sizzling" before I added the yeast. That same primary got a 1.002 on the hydrometer vs. the other's 1.022. Any concerns here?
Thanks for any guidance.
OK, for my fruit wine (lychee if you know what that is), I decided to split the primary in to 2 separate primaries due to the large amount of fruit I used. After adding a bit over 5 lbs. per gallon for each primary, I added just a hair over 2 1/2 gallons of water to each primary. I guess alot of juice got extracted from the fruit because when I combined the two into my 5 gallon carboy, I ended up with a little over 7 gallons! I won't be light on fruit/flavor but are there other areas that I should be concerned with like acid level, etc.?
Part 2:
After splitting the must in to 2 primaries, I added 2 1/2 camden tabs to each primary. I added pectin 12 hours later, then the yeast about 12 hours after that. I noticed that one primary was already "sizzling" before I added the yeast. That same primary got a 1.002 on the hydrometer vs. the other's 1.022. Any concerns here?
Thanks for any guidance.