Hey folks,
I am brand new to this whole business. Just joined the forum. I have a " full speed ahead" kind of mentality but a budget I have to keep with, so I am acquiring all my equipment a piece at a time as I realize I need it. I did a tiny amount of research because the idea of dandelion wine intrigued me, so i bought some Red star DADY yeast and 2x 1gal carboys w/locks , and just got my hydrometer( w/o the darn glass tube though)and set to work. I got a recipe online, followed it,short of adding some orange juice, on May 4th, and things seemed to be moving along nicely, if a bit slow. However, I seem to have stalled and am not sure exactly how to proceed . Checked a few forums and the suggestions varied a bit, so I figured I would see what you think. Plus here I could ask a couple of questions.
1. If I am stalled but have decided that the ABV is about where I want it, even if it is under what the yeast should tolerate,what should I do next?
2. Does the cloudy bit clear up before or after bottling?
3. Other than just racking, what is the preferred way to strain out all the yeast and particulate so I don't continue fermenting in the next container?
4. Would just adding some sugar and shaking the bottle possibly work?
5. What are some things I absolutely should NOT do to make it work again?
If the pic attached, it's the one on the left.
Thanks for any input.
I am brand new to this whole business. Just joined the forum. I have a " full speed ahead" kind of mentality but a budget I have to keep with, so I am acquiring all my equipment a piece at a time as I realize I need it. I did a tiny amount of research because the idea of dandelion wine intrigued me, so i bought some Red star DADY yeast and 2x 1gal carboys w/locks , and just got my hydrometer( w/o the darn glass tube though)and set to work. I got a recipe online, followed it,short of adding some orange juice, on May 4th, and things seemed to be moving along nicely, if a bit slow. However, I seem to have stalled and am not sure exactly how to proceed . Checked a few forums and the suggestions varied a bit, so I figured I would see what you think. Plus here I could ask a couple of questions.
1. If I am stalled but have decided that the ABV is about where I want it, even if it is under what the yeast should tolerate,what should I do next?
2. Does the cloudy bit clear up before or after bottling?
3. Other than just racking, what is the preferred way to strain out all the yeast and particulate so I don't continue fermenting in the next container?
4. Would just adding some sugar and shaking the bottle possibly work?
5. What are some things I absolutely should NOT do to make it work again?
If the pic attached, it's the one on the left.
Thanks for any input.