Good morning:
First wine attempt. Here we go......
Started with 1 gallon of 100% Welch's organic, grape juice, no preservatives. Added the malic/tartaric acid, tannin, yeast and yeast nutrient.
Placed into a sanitized one gallon, glass carboy equipped with an alcohol-filled air lock.
Staring SG = 1.086. SG after 8 days = 0.0998. So ABV = 11.21%.
Questions:
*Can I continue the secondary fermentation in the primary fermentation carboy, air lock inserted?
*May I gentle swirl the carboy to vent the entrained/dissolved CO2?
*If the previously mentioned protocol is plausible, how long can I/should I hold in this mode?
*When should the Na metabisulfite be added?
*To Bottle or Not to Bottle this first batch
First wine attempt. Here we go......
Started with 1 gallon of 100% Welch's organic, grape juice, no preservatives. Added the malic/tartaric acid, tannin, yeast and yeast nutrient.
Placed into a sanitized one gallon, glass carboy equipped with an alcohol-filled air lock.
Staring SG = 1.086. SG after 8 days = 0.0998. So ABV = 11.21%.
Questions:
*Can I continue the secondary fermentation in the primary fermentation carboy, air lock inserted?
*May I gentle swirl the carboy to vent the entrained/dissolved CO2?
*If the previously mentioned protocol is plausible, how long can I/should I hold in this mode?
*When should the Na metabisulfite be added?
*To Bottle or Not to Bottle this first batch