corn wine

[cowboytex]

I'm making a batch of corn wine and the instructions tell me to put plastic on the secondary. I'm new at this but all the other wines that I have made called for putting cheese cloth or something to enable the yeast to get oxygen. What do you think?

 

[jet]

Normally, secondary is done under an airlock. What else do the instructions tell you to do?

 

[cowboytex]

Normally, secondary is done under an airlock. What else do the instructions tell you to do?

Sorry! I told U I was new! lol I meant the bucket used to ferment(Primary).
Also, my SG reading were a little high and one primary bucket was going very slow so I made another starter with orange juice, if I don't have to use it on this batch, how long will it keep? Should I put it in the frig.?

 

[jet]

I doubt the plastic will be air-tight, so I would think it should be fine.

How high was the SG? How long has it been since you pitched the yeast?

I just rehydrate the yeast per the instructions on the package, so I have no idea about how long a stater would live.

 

[cowboytex]

I doubt the plastic will be air-tight, so I would think it should be fine.

How high was the SG? How long has it been since you pitched the yeast?

I just rehydrate the yeast per the instructions on the package, so I have no idea about how long a stater would live.

I have two primaries, each with 2 1/2 gal. I pitched the yeast early this morning. The SG reading were 1.110 and 1.120. At lunch I couldn't hear anything in bucket 1.110 so that is why I made another starter, just in case. I took the plastic off of both bucket and put a cloth, here it is a couple of hrs later and both have a crust on top.

 

[jet]

With those SG numbers, you're looking at 15-17% alcohol, unless the yeast craps out first and leaves some residual sugar.

I normally expect an 18-24 hour lag after pitching the yeast before seeing any real activity.

 

[cowboytex]

With those SG numbers, you're looking at 15-17% alcohol, unless the yeast craps out first and leaves some residual sugar.

I normally expect an 18-24 hour lag after pitching the yeast before seeing any real activity.

Yea, I know it is a little high but don't want to water it down. I don't have the patience to wait that long, that is why I use a starter.