Hello...
I picked about 20 lbs of "wild" small concord-like grapes that are VERY potent in flavor and somewhat sweet. Found tons of vines on a wall where I work. Anyway, I destemmed and crushed them in a 5-gal bucket (boy, was that a task!). Anyway, I added about a 1/2 gal of distilled water and 1/2 gal of Welch's concord grape juice and a couple cups of sugar to attain 1.085 specific gravity. I added campden tabs and let go for 24 hours, then pitched Pasteur Red yeast.
Juice went to 1.010 and I put it in a carboy. I pressed all the leftover grape skins (which were in a paint strainer bad). I got exactly 3 gallons. There is very little activity in the air lock, but every once in a while, I see a bubble or two.
What do I do next? Just let it sit a month or two and rack again?
Thanks!
I picked about 20 lbs of "wild" small concord-like grapes that are VERY potent in flavor and somewhat sweet. Found tons of vines on a wall where I work. Anyway, I destemmed and crushed them in a 5-gal bucket (boy, was that a task!). Anyway, I added about a 1/2 gal of distilled water and 1/2 gal of Welch's concord grape juice and a couple cups of sugar to attain 1.085 specific gravity. I added campden tabs and let go for 24 hours, then pitched Pasteur Red yeast.
Juice went to 1.010 and I put it in a carboy. I pressed all the leftover grape skins (which were in a paint strainer bad). I got exactly 3 gallons. There is very little activity in the air lock, but every once in a while, I see a bubble or two.
What do I do next? Just let it sit a month or two and rack again?
Thanks!