Recent content by Marcducharme

lol that’s what my wine making feels like right now

Thanks for the help! Also, I left mine open but covered with a cloth and when I returned home 8 hours after pitching the yeast and there was foam slightly touching the cloth. I plan to replace it with a new cloth tonight. Unfortunately I made the poor mistake of doing this all in a carboy. Is it...

But isn't there more risk of the wine spoiling or being exposed to bacteria? I just started fermentation this morning on my pinot noir, and that is by biggest concern. Currently 30ppm potassium metabisulphite in the reisling.