Lessons Learned from the Newbie

[SpoiledRotten]

Randy,
Just let that bottle set until it settles. Once settled, smell it and make sure it smells right, then siphon off the clear wine and put it into a smaller container; discard the rest. I do this with all the left over sediment every time I rack my wine. You can save a lot of wine this way. I salvage at least a full 750 ml every time.

Thanks, Robie. I'll do it.

 

[Cannew]

As a newbie, I agree with placing the receiving carboy in a container or have a tray under it. Especially when you first degas. Mine overflowed, but fortunately the floor was tile and easily cleaned.

I also suggest writing down the steps on a separate sheet and double check to see you have it correct. Then follow your written instructions. There will be less chance of a newbie missing a step or doing something in the wrong order.

Finally don't rush!!

 

[robie]

As a newbie, I agree with placing the receiving carboy in a container or have a tray under it. Especially when you first degas. Mine overflowed, but fortunately the floor was tile and easily cleaned.

I also suggest writing down the steps on a separate sheet and double check to see you have it correct. Then follow your written instructions. There will be less chance of a newbie missing a step or doing something in the wrong order.

Finally don't rush!!

You got it!
It is all a learning process and much of it come by trial and ERROR.

 

[tonyt]

Set your primary bucket in a large Tupperware type pack-all. Primary buckets have been known to leak out the bottom. And don't loan your hydrometry to Julie.

 

[M1wino]

Don't put your hydrometer in your cleaning bucket and then throw in your wine thief, measuring spoons, stir paddle, etc... New something was wring when the hydrometer wasn't floating...doh

 

[Ernest T Bass]

Check List

This may help, it keeps me on the right track.

WINE MAKING WORK SHEET
BATCH #_________ DATE________
TYPE OF WINE______________________

( )--WASH AND RINSE FRUIT
( )--FREEZE FRUIT
( )--SANITIZE EVERYTHING
( )--ADD WATER TO FRUIT
( )--CAMPDEN TABLETS FOR ONE GALLON BATCHES/
K-META FOR LARGER BATCHES
( )--LET THIS SET FOR 12 HOURS
( )--CHECK PH AND ADJUST IF NECESSARY--APPROX 3.6
( )--ADD BENTONITE
( )--ADD YEAST NUTRIENT
( )--ADD 1/8 TSP TANNIN----SPRINKLE ON MUST
( )--ADD PECTIC ENZYME
( )--CHECK PH AGAIN AND ADJUST IF NECESSARY
( )--ADD SUGAR TO GET SP GR TO 1.080 TO 1.085
( )--LET THIS SET FOR 12 HOURS
( )--CHECK PH AND SP GR AGAIN AND ADJUST
( )--PITCH YEAST
( )--STIR TWICE A DAY AND CHECK SP GR
( )--WHEN SP GR REACHES 1.010 TRANSFER TO CARBOY

 

[david1]

hydrometers

buy three more hydrometers! label your carboys they arent all the same. saves time when it comes to racking. use sterilised marbles to top up like i learned from wade e. then the differtent size carboys wont matter?

 

[Cannew]

david1:
Have you used a 23L carboy for a a 12L kit and if so how many marbles would it take to make the difference?

 

[gwm72513]

Don't unknowingly put pressure on your concentrate bag while trying to take off the cap without proper tools. The effect is something like that of a volcano of syrup and a rush of ants. Especially if there is carpet around.