I want to know if anyone sees anything wrong with these instructions-
I'll skip the primary fermentation step, so assume primary fermentation has started. Starting SG was 1.165 - yeast was Premier Cuvee, 2 sachets
After 5-7 days or when SG reaches 1.080 or below, rack the wine into secondary, attach airlock and leave in fermentation area for 10 days
After 10 days SG should be 1.060 or less - if it is verify a stable SG by checking the next day to be sure it has not changed, then proceed with Step 3 Stablizing and Clearing. If not, leave it until it is stable for 2 days, then proceed with Step 3 - Stabilizing and Clearing
This is where I'm confused - I'm thinking if the SG is 1.060, there is still plenty of sugar available in the wine, how is it going to be stable for 2 days? Wouldn't you think the yeast is going to ferment the wine out dry first before becoming stable?
Or could it be, considering the starting SG was so high, that the wine will have reached the yeast's alcohol tolerance by the time the SG reaches 1.060? If that's the case then this stuff will be potent - probably too potent. I think Premier Cuvee has a tolerance of 14%-16%
I just don't see how they are expecting the SG to be stable at 1.060 or near to it with all that sugar left still.
I'm only on day 3 of primary fermentation so I have a couple of weeks to go yet before I get to this stage but was curious how I should proceed when the time comes and in case it's not done fermenting at 1.060.
I'll skip the primary fermentation step, so assume primary fermentation has started. Starting SG was 1.165 - yeast was Premier Cuvee, 2 sachets
After 5-7 days or when SG reaches 1.080 or below, rack the wine into secondary, attach airlock and leave in fermentation area for 10 days
After 10 days SG should be 1.060 or less - if it is verify a stable SG by checking the next day to be sure it has not changed, then proceed with Step 3 Stablizing and Clearing. If not, leave it until it is stable for 2 days, then proceed with Step 3 - Stabilizing and Clearing
This is where I'm confused - I'm thinking if the SG is 1.060, there is still plenty of sugar available in the wine, how is it going to be stable for 2 days? Wouldn't you think the yeast is going to ferment the wine out dry first before becoming stable?
Or could it be, considering the starting SG was so high, that the wine will have reached the yeast's alcohol tolerance by the time the SG reaches 1.060? If that's the case then this stuff will be potent - probably too potent. I think Premier Cuvee has a tolerance of 14%-16%
I just don't see how they are expecting the SG to be stable at 1.060 or near to it with all that sugar left still.
I'm only on day 3 of primary fermentation so I have a couple of weeks to go yet before I get to this stage but was curious how I should proceed when the time comes and in case it's not done fermenting at 1.060.
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