bdcl1977
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- Dec 1, 2009
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I am about as green as you can get, this will be my first attempt at wine making. This is what I purchased to start with: CALIFORNIA CONNOISSEUR NECESSITIES BOX CONTAINS: Pkg. of Wine Yeast, Pkg. of Bentonite, Pkg. of Potassium Metabisulphite , Pkg. of Potassium Sorbate, Pkg. of Fining Agents And dried oak, berries or herbs, 2 - 9 Gal. Tuff-Tanks with Air-Locks, Triple Scale Hydrometer, Hydrometer Jar With Base, Vinyl Racking Hose, 18 Inch Stirring Spoon, Wine Bottle Brush, 5 oz. CleanPro SDH Cleaner, 60 Heat-Shrink Capsules, 60 Mushroom Style Corks. Wine concentrates: PINOT CHARDONNAY and JOHANNISBERG RIESLING. (these are short term 28 day batches but I plan a longer duration)
After researching I felt the light wines would be the easiest to start with. What will be my first major mistake(s)? I have an extra room that I have set up and have been able to maintain a steady temp at +/- 1 degree (3 degree spread). There are no local suppliers here in southern Alabama. I have ordered 2 carboys, stoppers and airlocks to be here by the time I start. Feel free to be blunt, I would rather do it correctly. I plan to ask some dumb questions if I am unable to find the answers on the site. I will start in about 2 weeks.
After researching I felt the light wines would be the easiest to start with. What will be my first major mistake(s)? I have an extra room that I have set up and have been able to maintain a steady temp at +/- 1 degree (3 degree spread). There are no local suppliers here in southern Alabama. I have ordered 2 carboys, stoppers and airlocks to be here by the time I start. Feel free to be blunt, I would rather do it correctly. I plan to ask some dumb questions if I am unable to find the answers on the site. I will start in about 2 weeks.