5 days into primary, the SG went down to 1.002. So I racked the wine into a carboy for secondary fermentation. 10 days later the SG has not changed. The temperature of the wine is 68f. I actually have 2 batches and both seem to be stuck. I don't understand how both got stuck. How should I...
I have a second belt. But I don't know if the pail or carboy cannot take more than 8 straight days of heat or it is the belt that could be damaged if plugged in for too long.
I bought a heat belt a week ago and it works great. It raised the temperature of the must from 60 to 70 degrees. I don't understand why it cannot be left plugged in for more than 8 days. Does anyone knows why? The secondary fermentation will take about 3 weeks according to the kit. And I...
About 8 months ago I bought a 50l semi-synthetic food grade barrel and put in it a blend of cabernet sauvignon, merlot and cabernet franc for aging. Had a little taste yesterday and it is now ready to drink. The barrel has a spigot. Can I just fill a jug or a bottle whenever needed or is it...
so I have fermented to an SG of 1.06 (~15 brix). Racked it back in the pail it came in (10L), put a solid bung and put it in the freezer. I am not sure what to put it in when I take it out of the freezer. The smallest carboy I have is a 3 gal (11.5L) carboy. That will leave me with a lot of...
Has any any one used these for checking the temperature of the wine and juice? Will they give accurate temperatures? If not, can any recommend a good digital thermometer?