rshelton
Junior
So I have read a bunch about open fermentation in your primary. Some do and some don't. I have been snapping the lid shut with my airlock on it. I have three 1 gal batches rolling. I have been far more consistent on stirring my blueberry, but I've also been breaking the yeast nutrient into 2 applications, half at pitch and half a few days later. The blueberry seems to be much more successful, but I've got 2 variables. Not sure if my earlier less violent fermentation are from more O2 from stirring or the dual yeast nutrient. Also all my batches so far are fruit wines and not from premade juice, like you can buy in the gallon jugs for winemaking.
Pulled some for SG check. I couldn't believe how pretty that color was. Delicious too. I started with SG of 1.102 the glass pic was when it was reading 1.060.
I'm absolutely nerding out with winemaking. It's fantastic. I've been driving everyone I see crazy! "You know what else about wine?...." My poor wife has been so patient, although I did notice a packed bag her closet!🤣
Pulled some for SG check. I couldn't believe how pretty that color was. Delicious too. I started with SG of 1.102 the glass pic was when it was reading 1.060.
I'm absolutely nerding out with winemaking. It's fantastic. I've been driving everyone I see crazy! "You know what else about wine?...." My poor wife has been so patient, although I did notice a packed bag her closet!🤣