Hi all,
If this is posted in the wrong place, please advise me.
I started 5-1/2 gal of wine using "Alexander Sun Country" Pinot Chardonnay concentrate. Since this is my first attempt with this product, I decided to follow "Alexander's Method" to the letter -- as printed on the label.
The 96 ounce can claims a 68 Brix. After mixing to the 'method' specs, I arrived at:
Nov. 28, 2009 - 12 noon
TA -- 0.7
SG -- 1.076
pH -- 3.32
Temp 74F
Innoculated with rehydrated EC-1118
By the following morning the airlock was bubbling at a reasonable rate.
Today, December 5, the fermentation had slowed considerably and I decided it was time to check the SG and perhaps rack.
TA -- 1.0
SG -- 1.001
pH -- 2.74
Temp 73F
Color is golden, taste is tart-maybe a hint of sweet fruit underlying.
The numbers look wrong! After racking, I plugged in a bung and air-lock and within minutes, got the first burp.
Now the one thing that was counter intuitive in the instructions, but I did it anyway, was to stir the must daily for 4-5 days during primary fermentation. Being a cautious sort, I used sanitized equipment anytime I went into the fermenter.
Comments are most welcome, please.
If this is posted in the wrong place, please advise me.
I started 5-1/2 gal of wine using "Alexander Sun Country" Pinot Chardonnay concentrate. Since this is my first attempt with this product, I decided to follow "Alexander's Method" to the letter -- as printed on the label.
The 96 ounce can claims a 68 Brix. After mixing to the 'method' specs, I arrived at:
Nov. 28, 2009 - 12 noon
TA -- 0.7
SG -- 1.076
pH -- 3.32
Temp 74F
Innoculated with rehydrated EC-1118
By the following morning the airlock was bubbling at a reasonable rate.
Today, December 5, the fermentation had slowed considerably and I decided it was time to check the SG and perhaps rack.
TA -- 1.0
SG -- 1.001
pH -- 2.74
Temp 73F
Color is golden, taste is tart-maybe a hint of sweet fruit underlying.
The numbers look wrong! After racking, I plugged in a bung and air-lock and within minutes, got the first burp.
Now the one thing that was counter intuitive in the instructions, but I did it anyway, was to stir the must daily for 4-5 days during primary fermentation. Being a cautious sort, I used sanitized equipment anytime I went into the fermenter.
Comments are most welcome, please.