Wood Butcher
Junior
- Joined
- Jan 9, 2010
- Messages
- 10
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Another newbie here with a few questions...
My first batch of wine was made from some locally-produced cider (UV pasteurized) per the recipe at Jack Keller's web site. I racked it into the secondary fermenter on 01/10/10 and it appears to be clearing quite nicely. However, I'm wondering about the color...
The sediment layer is easily visible on the bottom of the jug along with a cinnamon stick put in for flavor. Color is not much different than that of the cider, but just a little bit brighter and much clearer. Should this color fade away or will the finished product be about the same? Not that it's a problem, I'm just wondering what to expect. I used light brown sugar instead of white sugar and am wondering if that has any effect.
Thanks
Mike
My first batch of wine was made from some locally-produced cider (UV pasteurized) per the recipe at Jack Keller's web site. I racked it into the secondary fermenter on 01/10/10 and it appears to be clearing quite nicely. However, I'm wondering about the color...
The sediment layer is easily visible on the bottom of the jug along with a cinnamon stick put in for flavor. Color is not much different than that of the cider, but just a little bit brighter and much clearer. Should this color fade away or will the finished product be about the same? Not that it's a problem, I'm just wondering what to expect. I used light brown sugar instead of white sugar and am wondering if that has any effect.
Thanks
Mike