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