Thanks ceeaton. The CO2 generation rate has dropped to one bubble every 3 seconds now and the S.G. is 0.998. Ferment done. Now to let it sit and start to clarify.
I followed the Go-Germ rehydration instructions exactly. The yeast is Lalvin 71B 1122. Room temperature is an air conditioned 76 degrees F. I did not monitor the must temperature.
EDIT - the carboy is degassing like crazy now through the airlock. Put the carboy in a secondary containment...
I started a batch of blackberry wine (Tom's recipe) on August 27 at 8 am in an eight gallon bucket. S.G. was 1.120.....might have been a false high reading since most the liquid in the berries had not yet integrated with the must.
August 28 at 8:30 am pitched the yeast rehydrated with...
The work shop were I ferment runs 74-76 degrees during the summer, maybe as high as 78 on hot days. Will that be a problem for this Lalvin 71B 1122 yeast?
Thanks JSWORDY. This batch is my 3rd. I started a batch of muscadine and batch of scuppernong back in September when the fruit was coming in. Both of them were bottled in the last two weeks. This 3rd batch is from frozen muscadines picked earlier this year.
The SG hit 1.030 today, just six days after pitching the yeast. Racked the primary to a 6 gallon carboy and was able to add 5 liters of water to top off the carboy.
Sorry for the typo, starting SG = 1.130
Today the SG= 1.124 (24 hours elasped since pitching)
Yeast used was Lalvin EC-1118
I do not have any pH testing equipment or strips.
I started a new batch of muscadine wine with about 40 lb. of fruit yesterday. Was only able to add 1.5 gallons of water to my 8 gallon primary fermenter after getting all the ingredients and fruit in the bucket.
The recipe I'm using calls for 4.5 gallon of water addition. Am guessing the...
I have ~40 lb. of muscadines thawing now and am going to start a new 6 gallon batch soon. Have some oak chips I could throw in the must. What are y'all's thoughts on oaking muscadine wine? Good idea or not?
And.....if the consensus it to oak, should this be done in the primary or secondary...
Racked and sweetened my first 6 gallon batch with 4 cups of sugar today. Even the wife was pleasantly surprised with the flavor!! Ordered 30 clear bottles for next weekend. :-)
My first 6 gallon batch is ready to bottle. Has anyone bottled DB in 1 gallon jugs instead of 750 ml bottles? If yes, is this a good idea if it will be consumed pretty quickly once opened (say withing 1-2 weeks)?