adrianvas12
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- Joined
- Apr 22, 2014
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Hello everyone.
As I mentioned, I am also a beginner in the wine making process. I started buying wine juice from different farms and start fermenting my own wine.
So last fall I got 2 types – a red and a white; both ended being very sweet and not strong at all. After reading around, I realized that I should have read the SG before fermentation using a hydrometer and add sugar – I will definitively do that with the next batch.
Here are few questions that I have and maybe I missed in my searches:
• Temperature: what is the proper / ideal temperature to keep the wine when going through the fermentation? I keep mine in the basement, by the furnace with the temp usually between 60 – 70.
• Stir – do I need to stir the wine while fermenting? If yes, why?
• Sugar role – I understand sugar’s role in the process. If I need to add, do I just add the sugar into the mix and keep measuring until I get the correct reading? Is this the correct way to obtain the proper SG
• Finally, yeast – is it always necessary? How do I know whether to add or not.
Thank you for your help and advice.
Av
As I mentioned, I am also a beginner in the wine making process. I started buying wine juice from different farms and start fermenting my own wine.
So last fall I got 2 types – a red and a white; both ended being very sweet and not strong at all. After reading around, I realized that I should have read the SG before fermentation using a hydrometer and add sugar – I will definitively do that with the next batch.
Here are few questions that I have and maybe I missed in my searches:
• Temperature: what is the proper / ideal temperature to keep the wine when going through the fermentation? I keep mine in the basement, by the furnace with the temp usually between 60 – 70.
• Stir – do I need to stir the wine while fermenting? If yes, why?
• Sugar role – I understand sugar’s role in the process. If I need to add, do I just add the sugar into the mix and keep measuring until I get the correct reading? Is this the correct way to obtain the proper SG
• Finally, yeast – is it always necessary? How do I know whether to add or not.
Thank you for your help and advice.
Av