chasemandingo
Senior Member
- Joined
- May 4, 2013
- Messages
- 218
- Reaction score
- 15
Hey everyone,
I am going to set a goal for myself today. I am going to attempt to make a gallon of Welch's that will be ready to drink by next Friday. I need some input however. I am going to get two half gallon bottles of Welch's and add sugar to an s.g. of 1.085 and pitch yeast a couple hours after pectic enzyme addition. Gonna ferment dry in primary and add a can of concentrate after stablizing. So, I have half a pack of bread yeast left over from a JAOM in the fridge and was wondering if I should use it or just go with a Ec-1118. My rational on the bread yeast was that after the wine has gone dry, a quick sulfite addition would very quickly rid me of any CO2 producing yeasties hence allowing my wine to clear faster. I would degass very thoroughly over two days or so and cold stabilize in the fridge for a few as well. Then rack off and serve by the 18th. What do you all think?
I am going to set a goal for myself today. I am going to attempt to make a gallon of Welch's that will be ready to drink by next Friday. I need some input however. I am going to get two half gallon bottles of Welch's and add sugar to an s.g. of 1.085 and pitch yeast a couple hours after pectic enzyme addition. Gonna ferment dry in primary and add a can of concentrate after stablizing. So, I have half a pack of bread yeast left over from a JAOM in the fridge and was wondering if I should use it or just go with a Ec-1118. My rational on the bread yeast was that after the wine has gone dry, a quick sulfite addition would very quickly rid me of any CO2 producing yeasties hence allowing my wine to clear faster. I would degass very thoroughly over two days or so and cold stabilize in the fridge for a few as well. Then rack off and serve by the 18th. What do you all think?