unknowncheese
Junior
- Joined
- Jul 11, 2014
- Messages
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Howdy,
Totally new to wine making. I picked up a box of equipment and a kit the other day and I'm hoping to start within the next few days, but I have a few questions about some of the stuff it tells you to do in the kit's instructions.
The kit I bought was Cru Orchard Breezin' Black Cherry.
First, I've been watching a few instructional videos on Youtube and they all seem to check the wine after 5-7 days, but the instructions don't have you do anything until about day 14. Is this normal in some kits?
Second, in the day 14 section, step 2 is "Siphon 2L of wine from the primary and reserve". Step 3 is "Continue siphoning remainder of wine into the sterilized primary bucket or 23L carboy". Step 9 says to "Top up with reserved wine to within two inches of the airlock". Does this mean to take two 2L and put it aside, siphon the remaining wine into the carboy and then put that 2L I had put aside into the carboy? If so, is there any particular reason for doing that?
Maybe silly questions, but I want to be absolutely sure about this before I get started. The last thing I want is a ruined batch of wine.
Thanks!
Totally new to wine making. I picked up a box of equipment and a kit the other day and I'm hoping to start within the next few days, but I have a few questions about some of the stuff it tells you to do in the kit's instructions.
The kit I bought was Cru Orchard Breezin' Black Cherry.
First, I've been watching a few instructional videos on Youtube and they all seem to check the wine after 5-7 days, but the instructions don't have you do anything until about day 14. Is this normal in some kits?
Second, in the day 14 section, step 2 is "Siphon 2L of wine from the primary and reserve". Step 3 is "Continue siphoning remainder of wine into the sterilized primary bucket or 23L carboy". Step 9 says to "Top up with reserved wine to within two inches of the airlock". Does this mean to take two 2L and put it aside, siphon the remaining wine into the carboy and then put that 2L I had put aside into the carboy? If so, is there any particular reason for doing that?
Maybe silly questions, but I want to be absolutely sure about this before I get started. The last thing I want is a ruined batch of wine.
Thanks!