So I racked off the gross lees a day and a bit after pressing but then got pretty sick and didn't add the mlb right away. Is there a period of time that would be too long to wait to add it or should I be OK letting it sit for a week or so. They are under airlock and the cap of the airlock is...
That's the goal. Hydrate with acti-ml and then mlf. After mlf I have a 30L oak barrel to try out which I was initially going to do mlf in but decided (after some advice) to oak after mlf since it's such a small barrel
Is it imperative that it be strained into a carboy right away, and then rack off the gross lees into another carboy in a day or two? Or is it a good practice to just press/strain into a 5Gal Bucket and cover with airlock for that 1-2 days?
Or does it matter lol I am just thinking to get it...
So I am ready to press tonight, but just thought I'd pick up a few pointers from those experienced in this. I'm only pressing approx 86L (22 GAL) of must and have a #35 ratchet press.
It seems pretty straight forward but any pointers always help... someone had told me to line the inside of...
This is good to know. I was close to the volcano scenario when I was degassing my strawberry wine. I guess some things naturally just come from experience
In that case, it sounds like my Saturday pressing plan will work out just fine! Hit 1.000 last night :db Should I leave some head space in the carboys? I'd worry that if I fill up to the neck that it could "volcano"... is that still possible at a lower S.G. like .998-1.000? There is still...
Thanks a lot for the encouragement! I am thinking to prep for pressing soon - maybe as early as Saturday... should I be waiting the "3 days" steady S.G. or should I just wait until I get down to that .995ish level?
Measurements are typically taken about 23-24 hours apart (these two in particular 23 hours). My routine has been to punch the cap at 6AM before I leave for work, punch down again when I get home at 6PM, and then punch lightly again at 9-10PM just to get access to the juice to measure.
I'm...
Getting Closer! I suspect, if it gets stuck - it might be getting close to the point where it would. Is there anything I can do (other than regularly punching and stirring up the Lees) to prevent that?
Oct 25, 2016
Oct 26, 2016
So took some more measurements and am at 1.050 SG. So far seems things are moving along nicely. Tasted still very sweet but not like vinegar so I suppose that's a good sign. Added 2nd dose of fermaid-k last night and tanin this morning ( i know a bit late) so I'll see how it is tonight ...
OK so a bit concerned. Used a starter with go-ferm (1.25g per gram of yeast, and 1g of yeast per gallon) and pitched the yeast not until Friday night. I felt like ferment had started since (i think) the cap had formed pretty thick of skins and heard some slight sizzles when I punched it down...
I did the test 3 times using a titration kit, and was always close to the same value. I don't really like subjective tests like that though (visual). I feel like it is still a pretty rough estimate, so tonight I was going to confirm using my pH meter. Not sure why I didn't do that in the first...