justinm1789
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- Aug 8, 2017
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So.. I jumped directly from a 2-gallon beer kit as my first brewing experiment to an ambitious 7 gallons of red wine, and I fear that I may have bit off more than I can chew. Looking for input in managing this, and potentially creating something drinkable. This is a fairly humble homebrew operation, so I don't have access to anything elaborate at the moment. If anything, I can purchase a siphon filter and additives if necessary.
7 gallon fermenter, 6-ish gallons of 100% grape juice, 1-ish gallon of water/sugar/energizer/nutrient mixture. Aiming for a high ABV, used a mixture of turbo yeast and ale yeast. As I'd hoped for, the fermentation was observably violent.
How long to ferment? Should I filter? Should I add anything in secondary? I'm flying blind, here. Any tips would be helpful. I'm not looking to win over refined palettes, here, just want to create something drinkable for my old college buddies.
Thanks.
7 gallon fermenter, 6-ish gallons of 100% grape juice, 1-ish gallon of water/sugar/energizer/nutrient mixture. Aiming for a high ABV, used a mixture of turbo yeast and ale yeast. As I'd hoped for, the fermentation was observably violent.
How long to ferment? Should I filter? Should I add anything in secondary? I'm flying blind, here. Any tips would be helpful. I'm not looking to win over refined palettes, here, just want to create something drinkable for my old college buddies.
Thanks.