fauxfly
Member
- Joined
- Dec 9, 2009
- Messages
- 38
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Hi guys
I'm not sure if this is where this should go... here goes anyway. I started a batch of Apple-Kiwi-Strawberry from Welches frozen concentrate on the 12th of this month (December 09). ( Before you say anything I already know no one is impressed with this type of wine but it really has been turning out quite good for me.) I used the EC Krause recipe for frozen concentrate its really straight forward, nothing out of the ordinary here. OG was 1.068. Maintained the ferment at 72-75 F. On the 16th of this month I read a gravity of .994, then racked into a clean secondary, noticed it was starting to clear after only an hour in the carboy. This is really fast for a recipe of mine...my recipes usually need at least a week in the primary.
I racked it of the rough lees on the 21st of this month, there was about an inch of sediment on the bottom of the carboy. Temp was cooler at about 64 F. at this point. My question is can this vint possibly be done and ready to stabilize and bottle. I'm not seeing any more sediment building on the bottom of my carboy, nor any pressure in my air lock.
(verified a good seal) Still reading a gravity of .994 on the wine.
I know someone out here will have some advice... Thanks in advance guys.
Steve
I'm not sure if this is where this should go... here goes anyway. I started a batch of Apple-Kiwi-Strawberry from Welches frozen concentrate on the 12th of this month (December 09). ( Before you say anything I already know no one is impressed with this type of wine but it really has been turning out quite good for me.) I used the EC Krause recipe for frozen concentrate its really straight forward, nothing out of the ordinary here. OG was 1.068. Maintained the ferment at 72-75 F. On the 16th of this month I read a gravity of .994, then racked into a clean secondary, noticed it was starting to clear after only an hour in the carboy. This is really fast for a recipe of mine...my recipes usually need at least a week in the primary.
I racked it of the rough lees on the 21st of this month, there was about an inch of sediment on the bottom of the carboy. Temp was cooler at about 64 F. at this point. My question is can this vint possibly be done and ready to stabilize and bottle. I'm not seeing any more sediment building on the bottom of my carboy, nor any pressure in my air lock.
(verified a good seal) Still reading a gravity of .994 on the wine.
I know someone out here will have some advice... Thanks in advance guys.
Steve