Hello All,
I have been making wine for about 5 years with yeast additive and now i am ready to explore wine making without yeast. I understand it takes longer but i would like to give it a try.
Does anyone have a procedure or suggestions that could make my new journey a successful one?
Here is what i have learned so far:
1. ferment naturally in pail 10-14 days. Stirring in the AM and PM
2. put in carboy for 30 days and rack after 30 days
3. Keep in carboy for 90 days then rack
4. keep in carboy another 90 days and bottle.
is this correct? Am i missing anything?
I have been making wine for about 5 years with yeast additive and now i am ready to explore wine making without yeast. I understand it takes longer but i would like to give it a try.
Does anyone have a procedure or suggestions that could make my new journey a successful one?
Here is what i have learned so far:
1. ferment naturally in pail 10-14 days. Stirring in the AM and PM
2. put in carboy for 30 days and rack after 30 days
3. Keep in carboy for 90 days then rack
4. keep in carboy another 90 days and bottle.
is this correct? Am i missing anything?