faxdoctor
Junior
- Joined
- Jan 16, 2021
- Messages
- 8
- Reaction score
- 5
I've been coming onto winemaking talk for a couple weeks or so and I gotta say there are some real wine scientists here. Great info comes from great questions so I have to applaud the newbies (like me) who aren't afraid to ask questions. My hat's off to ya'll.
My batches come from kit (Winexpert) and I am now in the secondary phase. (converted to carboy. stabilizing/degassing) I converted mine over to this phase a little earlier than the 'days of' directions read because my SG was at .994. I was encouraged by the fact my juice appears to be turning into wine.
I've added the Chitosan and the carboys are sitting there looking at me waiting for 'what's next'. My instructions read to let it sit for 5 days and give the carboy a twist to looses any sediment stuck to the walls. Also, top-up the carboys if desired using a similar type of wine.
My questions:
It looks like a half bottle of each type of wine would fill the carboys for topping. Is this necessary? Reading further, I will rack into another carboy for polishing/aging. Is this a good time to filter?
Thanks to ya'll,
My batches come from kit (Winexpert) and I am now in the secondary phase. (converted to carboy. stabilizing/degassing) I converted mine over to this phase a little earlier than the 'days of' directions read because my SG was at .994. I was encouraged by the fact my juice appears to be turning into wine.
I've added the Chitosan and the carboys are sitting there looking at me waiting for 'what's next'. My instructions read to let it sit for 5 days and give the carboy a twist to looses any sediment stuck to the walls. Also, top-up the carboys if desired using a similar type of wine.
My questions:
It looks like a half bottle of each type of wine would fill the carboys for topping. Is this necessary? Reading further, I will rack into another carboy for polishing/aging. Is this a good time to filter?
Thanks to ya'll,