Week ago I started fermenting plums wine. I use 30 liters plastic fermenters and I have 50 liters beer kegs to use for racking and aging.
I think I filled 30 ltr tank (two of them) with at least 15 liters of fruits (15 liters to each tank), I added sugar syrup and added clean, cold, filtered water to appr 27 liters total.
30 liters tanks have additional several cm high space above 30 ltrs mark, so I left good couple liters room above must in case of foaming etc...
For secondary/racking I will have to fill 50 liters kegs to really full, to get rid of air/oxygen. Then, after each transfer, some wine will be lost (from the bottom).
So I need more and more wine to keep kegs full ! I suppose 15 liters of plums was quite a lot to make total 27 liters of must, am I right ? That should make my wine pretty "heavy" ?
Is that OK to add couple liters of filtered, boiled and cooled water, during primary, or after primary to my 30 liters tanks ??? In other words-can I dilute my wine with water, during or after primary ferment. ?
I think I filled 30 ltr tank (two of them) with at least 15 liters of fruits (15 liters to each tank), I added sugar syrup and added clean, cold, filtered water to appr 27 liters total.
30 liters tanks have additional several cm high space above 30 ltrs mark, so I left good couple liters room above must in case of foaming etc...
For secondary/racking I will have to fill 50 liters kegs to really full, to get rid of air/oxygen. Then, after each transfer, some wine will be lost (from the bottom).
So I need more and more wine to keep kegs full ! I suppose 15 liters of plums was quite a lot to make total 27 liters of must, am I right ? That should make my wine pretty "heavy" ?
Is that OK to add couple liters of filtered, boiled and cooled water, during primary, or after primary to my 30 liters tanks ??? In other words-can I dilute my wine with water, during or after primary ferment. ?