Bottled my first wine from a carboy two days ago. It was apple juice. All things considered its very good and I am very happy with the taste (not acidic, drinkable without even adding sugar), but its a tad weak, and needs more sugar for fermentation next time. I want to start two new batch of this apple juice and got a few questions:
1# I heard slower fermentation is better. Problem is anytime I have yeast nutrients it goes crazy with activity (lots of bubbles and foam often overflowing), while without yeast nutrients it stops fermentation after about 2 weeks. How do I avoid this? Maybe add small amounts of yeast nutrient every 2-3 days?
2# Been using EC-1118, but now got some Premier Cuvee. From what I read both these yeast should be able to do at least up to 15%. But I wonder if this strain maybe needs less yeast nutrients?
3# When I first moved my carboy, I noticed these small particulars at the top of the carboy starting to sink. It was weird, they kind of looked like the white calcium particles in water after its been frozen. Any idea what that was about?
1# I heard slower fermentation is better. Problem is anytime I have yeast nutrients it goes crazy with activity (lots of bubbles and foam often overflowing), while without yeast nutrients it stops fermentation after about 2 weeks. How do I avoid this? Maybe add small amounts of yeast nutrient every 2-3 days?
2# Been using EC-1118, but now got some Premier Cuvee. From what I read both these yeast should be able to do at least up to 15%. But I wonder if this strain maybe needs less yeast nutrients?
3# When I first moved my carboy, I noticed these small particulars at the top of the carboy starting to sink. It was weird, they kind of looked like the white calcium particles in water after its been frozen. Any idea what that was about?