Hello everyone it's been awhile since I was last active here in the forums. I have moved from kansas to western colorado. Had to buy couple new pieces of equipment that didn't survive the trip. But am complete for the moment. Getting ready to start a batch of skeeter pee. But with all the...
hey francois_du_nord,
Your right it is worrisome lol. Monday when I racked the wine into the carboys the s.g. was at .993. I'm being impatient and want to open it all up and check it again.
thanks, zach
flor1,
Welcome aboard! I might throw in to the conversation my first kit was a Island Mist (Kiwi-Pear Sauvignon Blanc). It's what I would call an in between kit. Easy to follow instructions and time table when to do everything and add the packets.
ksvet06
apologize i went to the beginners form and found what kmeta is lol. So if i have it still fermenting in the secondary i don't need to add the kmeta in till i'm where i want to be?
thank you to everyone here for the responses. I ended up using a nylon straining bag and watched it the whole time to make sure that there was no clogs and that the wine was flowing good. racked into carboys today so hopefully all went good and as planned.
lesson learned on this wine so far is if your gonna put mulberries in the must to ferment too then do it in a nylon straining bag in stead of a cheese cloth. The seeds go right threw the cheese cloth. So now on to straining all the seeds off lol.
Hello everyone I made a mistake with my mulberry wine and have a lot of seeds floating around in my must right now. I have been thinking of two different ways of straining them off when i rack to the secondary tonight. First one is using a coffee filter and splash racking to help degas at the...
Okay confused here lol. I'm at .998 s.g. I'm concerned about letting it sit in the fermenting bucket to much longer. But yet I don't wanna hurry it either