- Jan 13, 2009
- Reaction score
I'm trying to make a dry apple wine. So far so good I believe. I'm loosley following a recipe. The recipe wanted me to let the must ferment for 48 hours in my 6 g plastic bucket, then move over into the Carboy. My first batch, i didn't move the must over to the carboy for awhile. The must has been in the bucket since 01/16, I stirred it about twice a day for the first couple days, and now i stir it about twice a week for the last 2 weeks. must Temp is between 70-80 and when i open it, i can hear and see little bubbles floating up through the must. My real question is "what would you suggest as my next step, when should i move it over to carboy? like i said it's been fermenting in bucket since 01/16.