First post.
Thank you WMT for the quick registration.
I have been reading in the forum for much of this morning and I couldn't quite find what I needed. Sorry if this has been asked before.
I have two kits on the go and both fermented far faster than expected. Also according to the instructions went beyond desired specific gravity.
Blackberry (Spagnols recipe)
-11 kg (24 lbs) blackberries
-1.5 liters merlot concentrate
-2.8 kg (6.6 lbs) sugar
-17.5 liters water
-enzyme, tannin, meta, yeast
-23 deg C
-day 1 - s.g. = 1.08
-day 6 should be 1.02 - rack and move to 18 deg C
-now day 3 1/2 - s.g. = .998
______________
Onyx V Australian Shiraz - 6 week - 23 liters juice
-one package bentonite, 2 liters water, one yeast
-23 deg C
-day 1 - s.g. = 1.07
-day 5-11 should be 1.020 to 1.000,
rack and continue fermenting 8 to 10 days for .998 - .990
-now day 3 1/2 - s.g. = .990
Rack and cool them both?
Are they too far below required sg to wait until the weekend?
There still seems to be some activity.
Thank you
Thank you WMT for the quick registration.
I have been reading in the forum for much of this morning and I couldn't quite find what I needed. Sorry if this has been asked before.
I have two kits on the go and both fermented far faster than expected. Also according to the instructions went beyond desired specific gravity.
Blackberry (Spagnols recipe)
-11 kg (24 lbs) blackberries
-1.5 liters merlot concentrate
-2.8 kg (6.6 lbs) sugar
-17.5 liters water
-enzyme, tannin, meta, yeast
-23 deg C
-day 1 - s.g. = 1.08
-day 6 should be 1.02 - rack and move to 18 deg C
-now day 3 1/2 - s.g. = .998
______________
Onyx V Australian Shiraz - 6 week - 23 liters juice
-one package bentonite, 2 liters water, one yeast
-23 deg C
-day 1 - s.g. = 1.07
-day 5-11 should be 1.020 to 1.000,
rack and continue fermenting 8 to 10 days for .998 - .990
-now day 3 1/2 - s.g. = .990
Rack and cool them both?
Are they too far below required sg to wait until the weekend?
There still seems to be some activity.
Thank you