John Olson
Junior
- Joined
- Jul 16, 2018
- Messages
- 3
- Reaction score
- 0
I have a question-I am making a batch of cherry wine that was made from 20 lbs of frozen cherries,
14 lbs of sugar
7-1/4 tsp acid blend
1-1/2 grape tannin
6 tsp yeast nutrient
12 drops pectic enzyme
Beginning SG was 1.070 in my primary fermenter.
After two weeks the SG was 1.040 and then Racked it into a 6 gallon glass carboy. The wine was just under neck of carboy.
I added 1/4 tsp of sodium metabisulfite (equivalent of 5 campden tablets).
Placed air lock on and stored it.
Next day I found there was some aggressive boil over and the wine had bubbled through the air lock.
There was an approximate loss of about 6-8 onces of wine. There was still a decent amount of bubbling going on.
Should I add more sodium metabisulfite, potassium metabisulfite or is this process normal and the metabisulfite will eventually tame the yeast?
Thanks for any input.
14 lbs of sugar
7-1/4 tsp acid blend
1-1/2 grape tannin
6 tsp yeast nutrient
12 drops pectic enzyme
Beginning SG was 1.070 in my primary fermenter.
After two weeks the SG was 1.040 and then Racked it into a 6 gallon glass carboy. The wine was just under neck of carboy.
I added 1/4 tsp of sodium metabisulfite (equivalent of 5 campden tablets).
Placed air lock on and stored it.
Next day I found there was some aggressive boil over and the wine had bubbled through the air lock.
There was an approximate loss of about 6-8 onces of wine. There was still a decent amount of bubbling going on.
Should I add more sodium metabisulfite, potassium metabisulfite or is this process normal and the metabisulfite will eventually tame the yeast?
Thanks for any input.