The wine is a kit but added the whole f-pack of strawberry. Its only a month old since i started the primary .Its OK for the wife and that's all that matters .But i was just thinking of adding regular Zin to it to dilute it
I have 5 gal of strawberry white zin and is around 30 days old. Can i just keep it in the carboy for aging ? If i feel it is to sweet can i cut down the sweetness of the wine ??
Does this mean you start the yeast 12 hrs before in a container then add it or just what till 12 hrs and then start to add yeast
Rehydrate yeast using 8 oz warm water, 1 tbs disolved sugar and 1 tsp yeast nutrient.
12 hours later pitch yeast starter
I just transfer the wine from the primary to my carboy to find out it was 6 1/2 instead of 6 gal. I have about a 1/2 gal space is this going to be a issue with the racking stage or just top it off with water . Its a Riesling
I'm making a batch of Riesling and it says in stabilising it syas to add Potassium Metabisulfite and then it says before bottling to add Potassium Metabisulfite again if you want to age the wine .
Due you want to add it again for aging ? When due you add this before bottling the same day or a...
i just moved the wine from the ferminting container to my carboy. i degassed it but is it OK to degass more the next day? I did get a lot of gas out but i want to make sure.It's a White Strawberry Zin from RJ.
All so what should i use to keep the wine bottled for more then 6 months ?
Thank You
Thank you all. I will wait the 14 days i did a SG test and it was at 1.000 they say to wait till .998 but if it helps to degass the wine by waiting i will. Any special way of degassing i have a wip rod i call it ?