I made a cherry wine out of vintners harvest, and used their recipe except i used a lot less sugar, and didn't follow their timeline as far as when to rack from primary to sec. They said rack it @ 1.040 then in 3-4 weeks when the sg is at 1.010 to 1.000 add campden.
Well, what i did was start at 1.085, added 1122, fermented in the primary to about 1.005. I was plan on fermenting it to dry in the carboy and then adding the campden. Is this correct, or sould i have already added it? Thanks for the help, u guys are the best!
ps at what point do i need to degas?
Well, what i did was start at 1.085, added 1122, fermented in the primary to about 1.005. I was plan on fermenting it to dry in the carboy and then adding the campden. Is this correct, or sould i have already added it? Thanks for the help, u guys are the best!
ps at what point do i need to degas?