Lost newbie

[Kramnuko]

This is why I suggest new winemakers start with a kit. They come with good instructions to make a sucessful wine. If you follow that, you quickly learn the basics that you can use for a lifetime. Once comfortable, then you can move on to fruit wines, wine from juice buckets like you have now and even from grapes. GOOD LUCK and I hope you haven't gotten confused from all the help offered up.

The bucket has instructions but I was following the direction of a manhattan has made a lot of tasty wines. The bucket says nothing about adding sulfites or clearing agents, I hope to to use any if possible.

 

[rhoffart]

Ok, read THIS

 

[rhoffart]

once you understand the what and why of sulfites ... if you have questions ... post them up someone will jump in to help.

 

[Kramnuko]

I have read the sulfite information. I am just confused on the timing. Should I degass now that the batch has been racked into the carboy? How do you degass in a carboy, can I just agitate it? Does the campden go in now or after another racking?

 

[djrockinsteve]

Degas when you transfer. Several methods, brisk quick stirs but do not introduce air into it. A vacuum pump works great too or a long spoon on a drill. Again short bursts to release CO2 not to blend in air.

Sulfite added at each racking. After ferm. is thru 1/4 teaspoon for 5 gallons and a pinch each time thereafter.

 

[Kramnuko]

Ok today was the second rack back to 5 gallon carboy, added 1/4 teaspoon of Potassium Metabisulfite and a package of bio lees on the suggestion of the grape juice distributor. SG is just under 1.000, no action in the water lock for 4 days. The taste is good the color is nice but still needs to clear.

How long before I bottle should i rack again? Can I store in a 60* basement, I have had the carboy & 2 gallons in the livingroom in 70* + temperature since 11/22?

 

[lambert_the_old]

Is there a way to not use sulfites?

 

[Tom]

Drink it fast.. LOL