Demosthine
Junior
- Joined
- Aug 24, 2013
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Hey All.
I'm on my first two batches of wine. I have a gallon plus going. At day three, they had both dropped to the reference points for specific gravity that is listed in the Winemaker's Recipe Handbook, even though they said five days. I know it is very temperature dependant and my house is warmer than recommended, at 80*, but how do I adjust my racking from there? I put the blackberry wine in the secondary at day three, but I had forgotten to add the grape juice concentrate to the prickly pear, so I added that on day four and it was at 1.008 S.G. today, which is day five. I just syphoned to the secondary.
So now my question becomes, when do I rack it to aid in clearing? The Handbook recommends three weeks for the prickly pear, when it reaches 1.000 S.G., but it'll be there by the end of the day or tomorrow. The blackberry recommends four weeks to that point. Should I stick to the time frames rather than the specific gravity?
I'm guessing that I'll need to base it off the activity in the airlock to determine the fermentation, rather than time frame. But that may put me at racking within a few days, so I'll have to rack two additional times later in order to get the clear wine? Both are nowhere near clear, in any way shape or form. Or should I leave it in there until I get a good level of clarity?
Both are in glass secondaries with the airlocks attached. The blackberry has a medium amount of bubbles brewing still, while the freshly syphoned prickly pear has a lot brewing. They are obviously not done fermenting yet.
Thanks in advance!
Scott
I'm on my first two batches of wine. I have a gallon plus going. At day three, they had both dropped to the reference points for specific gravity that is listed in the Winemaker's Recipe Handbook, even though they said five days. I know it is very temperature dependant and my house is warmer than recommended, at 80*, but how do I adjust my racking from there? I put the blackberry wine in the secondary at day three, but I had forgotten to add the grape juice concentrate to the prickly pear, so I added that on day four and it was at 1.008 S.G. today, which is day five. I just syphoned to the secondary.
So now my question becomes, when do I rack it to aid in clearing? The Handbook recommends three weeks for the prickly pear, when it reaches 1.000 S.G., but it'll be there by the end of the day or tomorrow. The blackberry recommends four weeks to that point. Should I stick to the time frames rather than the specific gravity?
I'm guessing that I'll need to base it off the activity in the airlock to determine the fermentation, rather than time frame. But that may put me at racking within a few days, so I'll have to rack two additional times later in order to get the clear wine? Both are nowhere near clear, in any way shape or form. Or should I leave it in there until I get a good level of clarity?
Both are in glass secondaries with the airlocks attached. The blackberry has a medium amount of bubbles brewing still, while the freshly syphoned prickly pear has a lot brewing. They are obviously not done fermenting yet.
Thanks in advance!
Scott