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wolfman

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Well, I started my first kit this afternoon. It's a Cellar Classic Zin.



Things didn't go quite as smooth as I planned but not to bad, or catastrophic anyway.

My basement temp isn't where I would like, currently around 65. I
attempted to take a temp reading of the must with a floating thermomter
but the best it could do is lay on it's side. Hmmm! Sure
wish I purchased the one with the 12" stem to stick through the
gromet. I'll have to splurge later, I'm just happy to get this
thing under way. I do have two work lights pointed at the bucket
to try and warm it up a bit, we'll see how that works.



Once this is in the carboy I'll be off to do the WE australian chardonnay. I'll keep you posted as to how this goes.

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Where did you get this thermometer that doesnt float right. It should
have a bunch of lead? in the bottom of it usually. Did you get this at
a wine supply shop?
 
Sounds like the primary is not deep enough or is he saying it floated on the top of the juice.
smiley23.gif
 
It's been 29 hours since I added the yeast. I am keeping the area
warm by using two sets of work lights. They have been working
great. Temperature is around 70 -73 degrees and I turn one set on
and off to controll the heat. We are bubbling a bit, not a bunch
but some which is a good sign. The light s are positioned
about 3-4 feet away from the bucket and I bought a temp strip and added
to the bucket. I also have a house hold thermometer positioned to
the back side to give me some idea of the temp. The strip and the
digital are close. Here's a pic of the setup in my basement.



20070128_164337_warming_the_buc.JPG
 

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