Hi,
I've never made it before, but will definitely be starting a batch the next time I have a slurry available...hopefully within a month. I have 3 questions about making the SP:
1. It says in the ingredient list that you need 3 bottles of the lemon juice. In the directions, in the first step it says that you'll need 14 tsp of lemon juice to make the invert sugar, then to add 2 bottles when you make up the rest of your primary...finally adding a third bottle much later in the process. Is the 14 tsp of lemon juice in addition to the three bottles, or is the 14 tsp a part of the first 2 bottles that you add? Does my question make any sense? haha
2. I will be using the slurry from a red wine kit to start my batch of SP. (I don't drink white at all, and haven't gotten into any fruit wines) Does it matter if there have been any oak shavings, chips or cubes in that slurry? If there are oak cubes in it, would you recommend rinsing the cubes off and taking them out, or just throwing them in the SP primary along with the rest of the slurry?
3. I haven't yet marked 5.5 gallons on my primary I will be using for the SP. Does it need to be exactly 5.5 gallons, or should I guesstimate, and then just keep adding enough water to bring the SG up to 1.07?
Thanks for your help!
I've never made it before, but will definitely be starting a batch the next time I have a slurry available...hopefully within a month. I have 3 questions about making the SP:
1. It says in the ingredient list that you need 3 bottles of the lemon juice. In the directions, in the first step it says that you'll need 14 tsp of lemon juice to make the invert sugar, then to add 2 bottles when you make up the rest of your primary...finally adding a third bottle much later in the process. Is the 14 tsp of lemon juice in addition to the three bottles, or is the 14 tsp a part of the first 2 bottles that you add? Does my question make any sense? haha
2. I will be using the slurry from a red wine kit to start my batch of SP. (I don't drink white at all, and haven't gotten into any fruit wines) Does it matter if there have been any oak shavings, chips or cubes in that slurry? If there are oak cubes in it, would you recommend rinsing the cubes off and taking them out, or just throwing them in the SP primary along with the rest of the slurry?
3. I haven't yet marked 5.5 gallons on my primary I will be using for the SP. Does it need to be exactly 5.5 gallons, or should I guesstimate, and then just keep adding enough water to bring the SG up to 1.07?
Thanks for your help!