SteveH
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- Joined
- Apr 4, 2016
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Nervous... I want to do this right . . . I searched tutorials section but got a little more confused. This should be fairly simple?
I bought 6 gallons of Vidal Juice, letting it get up to room temp right now.
Brix 19, PH 3.5 TA 1.1
It was suggested by the winery to add 2 tsp of Calcium Carbonate for the 6 gallons to adjust the acid. (I have no acid measuring equipment)
Also to add approx. 3/4 cup of sugar per gallon (I can check as I add with hydrometer)
1. I read in the tutorial section about adding pectic enzyme, isn't that only for fruit or grapes in the must? I'm assuming I don't need that.
2. add Potassium Metabisulphate 12-24 hours before adding yeast?
3. When to add a clearing agent? I have Krystal Klear (bentanite)
4. Should I add a yeast nutrient or is that necessary?
5. I'd like this wine to have a 3% residual sugar, so I'll be back sweetening with the same juice after bulk aging and at bottling time. Is freezing a 1/2 gallon enough to back sweeten a 5.5 gallon batch? (I'll top up with local Vidal Blanc wine).
Any steps I'm missing that I should do?
Thanks much, SteveH
I bought 6 gallons of Vidal Juice, letting it get up to room temp right now.
Brix 19, PH 3.5 TA 1.1
It was suggested by the winery to add 2 tsp of Calcium Carbonate for the 6 gallons to adjust the acid. (I have no acid measuring equipment)
Also to add approx. 3/4 cup of sugar per gallon (I can check as I add with hydrometer)
1. I read in the tutorial section about adding pectic enzyme, isn't that only for fruit or grapes in the must? I'm assuming I don't need that.
2. add Potassium Metabisulphate 12-24 hours before adding yeast?
3. When to add a clearing agent? I have Krystal Klear (bentanite)
4. Should I add a yeast nutrient or is that necessary?
5. I'd like this wine to have a 3% residual sugar, so I'll be back sweetening with the same juice after bulk aging and at bottling time. Is freezing a 1/2 gallon enough to back sweeten a 5.5 gallon batch? (I'll top up with local Vidal Blanc wine).
Any steps I'm missing that I should do?
Thanks much, SteveH