wineforfun
Still Trying To Make The Perfect Wine and Now Tryi
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- Nov 5, 2012
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Ok, here is my situation. I think I know the answer but am going to defer to those of you with more experience than I.
I obtained 6 gal. of pear juice and 3 gal. of apple juice, courtesy of @knifemaker (Dale) this past weekend. Thanks to Dale for a great day of grinding, pressing and friendship.
Came home Saturday afternoon, added all the normal ingredients/chemicals to each primary bucket(4 gal.primary - apple, 8 gal. primary - pear) and let it rest. I had added kmeta and pectic right after pressing into primary, while at Dale's.
Sunday, early evening, I pitched Cote des Blanc into each primary. This morning, before stirring, I could see we had some action starting, albeit small. Now if these ferment like most of my ferments, by Wednesday morning, they should be around 1.030-1.050. I normally run my ferments down to 1.000'ish before racking to secondary(carboy).
With all that said, I am leaving for Colorado, for three days, Wednesday morning. My first option is to leave everything for my wife to do, ie: stir twice daily, rack when needed, etc. However, I am not overly comfortable with that as I am pretty OCD about things. She has seen me do a hundred times but..............
So my thought is to rack to secondary(carboy) Wednesday morning before I leave and let the ferment finish in the carboy. I have never done it this way before so am looking for any pointers on doing this. Yes, it is ok. No, because you need to........, Yes, it is ok, but remember to............
Any thoughts are appreciated. I am sure, like with most things, I am overthinking this. This is very good juice I received and just don't want to screw it up and not have it ferment out all the way.
I obtained 6 gal. of pear juice and 3 gal. of apple juice, courtesy of @knifemaker (Dale) this past weekend. Thanks to Dale for a great day of grinding, pressing and friendship.
Came home Saturday afternoon, added all the normal ingredients/chemicals to each primary bucket(4 gal.primary - apple, 8 gal. primary - pear) and let it rest. I had added kmeta and pectic right after pressing into primary, while at Dale's.
Sunday, early evening, I pitched Cote des Blanc into each primary. This morning, before stirring, I could see we had some action starting, albeit small. Now if these ferment like most of my ferments, by Wednesday morning, they should be around 1.030-1.050. I normally run my ferments down to 1.000'ish before racking to secondary(carboy).
With all that said, I am leaving for Colorado, for three days, Wednesday morning. My first option is to leave everything for my wife to do, ie: stir twice daily, rack when needed, etc. However, I am not overly comfortable with that as I am pretty OCD about things. She has seen me do a hundred times but..............
So my thought is to rack to secondary(carboy) Wednesday morning before I leave and let the ferment finish in the carboy. I have never done it this way before so am looking for any pointers on doing this. Yes, it is ok. No, because you need to........, Yes, it is ok, but remember to............
Any thoughts are appreciated. I am sure, like with most things, I am overthinking this. This is very good juice I received and just don't want to screw it up and not have it ferment out all the way.