So, as the title reads this is my first official go at wine making. Ive previously made Mead with local honey and bakers yeast (trying to go for an old fashioned mead) which turned out pretty decent. But here is my experience so far and would love suggestions/advice.
My Setup:
1 4.6 Gallon Bakery Frosting Bucket (for those that dont know, go to your local bakery/grocery store and ask for empty frosting buckets, they're free!)
5 cans Frozen Peach flavored can juice
1 large bag of sugar
1 Packet EC-1118 Champagne Yeast
6 sliced oranges
1 one-piece airlock
1 carboy sized rubber bung
In total i spent around $11 for all of this
I pitched this batch on July 8th. So far, so good. Its bubbling, the time between bubbles is around 8 seconds so i know i need to wait a bit longer. I have high hopes for this batch but if it doesnt turn out like i want it, oh well ill just need to try again with a more refined method. Is there anything i should watch out for or be careful of? and i plan to bottle when the time between bubbles is around 40-50 seconds. then i plan to let the bottles sit for a few weeks before drinking. So advice? comments?
My Setup:
1 4.6 Gallon Bakery Frosting Bucket (for those that dont know, go to your local bakery/grocery store and ask for empty frosting buckets, they're free!)
5 cans Frozen Peach flavored can juice
1 large bag of sugar
1 Packet EC-1118 Champagne Yeast
6 sliced oranges
1 one-piece airlock
1 carboy sized rubber bung
In total i spent around $11 for all of this
I pitched this batch on July 8th. So far, so good. Its bubbling, the time between bubbles is around 8 seconds so i know i need to wait a bit longer. I have high hopes for this batch but if it doesnt turn out like i want it, oh well ill just need to try again with a more refined method. Is there anything i should watch out for or be careful of? and i plan to bottle when the time between bubbles is around 40-50 seconds. then i plan to let the bottles sit for a few weeks before drinking. So advice? comments?