Recent content by KathyB
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Primary to secondary fermentation
What do we do? We started our primary fermentation of crushed Syrah grapes with skins on at specific gravity of 1.09. After 5 days and violent fizzing at 80 degrees the specific gravity went to 1.010. We missed the ideal of 1.030. When we pressed it we put it in the secondary fermentation...- KathyB
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- Replies: 6
- Forum: Beginners Wine Making Forum
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Help! Secondary Fermentation
move to other thread- KathyB
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- Replies: 0
- Forum: General Wine Making Forum
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White wine primary fermentation Day 8
Romm is at 65 degrees and juice is 65 degrees.- KathyB
- Post #7
- Forum: Wine Making from Grapes
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White wine primary fermentation Day 8
Specific Gravity was 1.094 not the Brix.- KathyB
- Post #4
- Forum: Wine Making from Grapes
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White wine primary fermentation Day 8
TA was .425 on 10/27 Brix was 1.094. Not sure what you mean by SG- KathyB
- Post #3
- Forum: Wine Making from Grapes
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White wine primary fermentation Day 8
Very slow fermenting, starting to smell a little like vinegar. Too late to save? Temp inside and out at 65 degrees. 30 gallons of juice (Pinot Gris and Reisling fresh grape juice) Added 25 Campdon tablets 1st day after crushed, then waited 24 hours added yeast (pasteure champagne) using warm...- KathyB
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- Replies: 7
- Forum: Wine Making from Grapes