Hey all, so my wine is now cleared. It's quite light for a red and pretty acidic. Is this something that gets better with aging
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It tasted quite dry and acidic. Nice. Do I need to do any calibration for the temperature?
It's currently 24c (75•2f)
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Hey all,
So from two days ago my wine hasn't dropped higher than .999
Is the wine ready to be stabilised and finings added?
I know it should be higher than this bit isn't it too late to restart the yeast
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My plan is to clear in the two 5 litre bottles for a few weeks then bottle into wine bottles. My kit suggests with the finings it should take ten days to clear in the primary, I thought I'd just move off the lees into plastic. Then bottle
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Sorry should have made my question clearer, will a still spring water bottle have any adverse effects on my wine like to the taste or anything. I'm not sure whether the container needs to be any special kind of plastic.
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Just had a thought, instead of transferring to my secondary 23 ltr fermenter when the SG reaches your recommendation for my 9 ltr batch.
Should I buy two 5ltr bottles of spring water and sterilise these and transfer my wine to them. Less air in them then.
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Nice one, thanks for the advice, I'd of been non the wiser until I got my next kit from the proper home brew store
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Damn,
I bought a 5 gallon equipment set but a friend bout me a six bottle kit, I bought another thinking 6 bottles will get lost in the container brewing.
I got home today and the smell is definitely gone.
My instructions said that I need to leave to ferment for a week after I added the...