sceleste54
Junior
- Joined
- Feb 3, 2013
- Messages
- 13
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My dad made some wonderful wine and beer when I was a kid. I wish I had paid more attention !! I finally decided this year to try my hand at some fermentation, and it seems like the more I read here and learn, the more questions I have.. I currently have 3 gal of Muscadine in a Better Bottle, and 3 ltrs in a store brand bottle. The wine had cleared beautifully by the time it reached .998 in a big glass carboy, so I added crushed Campden to it in preparation for bulk aging. I was NOT prepared for the volcanic erruption that occurred....I had to slap my hand over the mouth of the carboy to keep it from spewing all over. My hand had been in Star San. After things calmed down I racked into the better bottle and 3 ltr bottle. The wine clouded up but showed no more fermentation according to the airlocks. Did I ruin it?? Should I keep the airlocks in place or put a solid bung in?? Its been sitting with the airlocks in place for almost 2 weeks now and hasn't cleared appreciably. I REALLY want to taste out of the 3 liter bu if I do it will leave too much airspace.. What do I do now? Oh, and I have 5 gal of Dragon Blood fermenting in the glass carboy now and 3 ltrs of white grape/peach... I think I've caught the bug....