Brynachndlr
Junior
- Joined
- Dec 13, 2011
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I am new to wine making but not necessarily brewing. In the past I have made cordials, liquors, beers, and meads. It is actually my cordials & liquors which got me into wine making, as quite a few use wine or mead as a base.
Therefore I figured I would try my hand at wine making. I purchased a William’s California Wine Kit in Merlot. Everything went well during the first stage, and then I have to fly out to Vegas for a medical conference. Luckily I flew home the night before I needed to transer it to the secondary carboy. I don't know know if it was the jet lag, the busy schedule, or just a huge rookie mistake but I forgot to put the airlock back onto the fermenting juice. That was Sunday.
Come Tuesday evening, while racking my pomegrate pepper liquor, I noticed the airlock OFF of the carboy. I quickly cleaned it, sanitized it, pull water on it, and placed it on the carboy....
My question is- how badly did I ruin my first batch of wine by not having the airlock on it during the 2nd fermentation? Is there any way to check to make sure it is still ok? Worse case senerio do I at least get some vinegar that I can bottle and flavor? Or is the entire thing ruined at this point?
Thanks for any recomendations or suggestions
-Bryna
Therefore I figured I would try my hand at wine making. I purchased a William’s California Wine Kit in Merlot. Everything went well during the first stage, and then I have to fly out to Vegas for a medical conference. Luckily I flew home the night before I needed to transer it to the secondary carboy. I don't know know if it was the jet lag, the busy schedule, or just a huge rookie mistake but I forgot to put the airlock back onto the fermenting juice. That was Sunday.
Come Tuesday evening, while racking my pomegrate pepper liquor, I noticed the airlock OFF of the carboy. I quickly cleaned it, sanitized it, pull water on it, and placed it on the carboy....
My question is- how badly did I ruin my first batch of wine by not having the airlock on it during the 2nd fermentation? Is there any way to check to make sure it is still ok? Worse case senerio do I at least get some vinegar that I can bottle and flavor? Or is the entire thing ruined at this point?
Thanks for any recomendations or suggestions
-Bryna