Just-a-Guy
Junior Member
- Joined
- Nov 5, 2014
- Messages
- 220
- Reaction score
- 87
Hi Folks,
I appreciate the help I got on my first attempt at wine. This is basically a recipe I found randomly (before even discovering this forum), really just organic grape juice, with some k-meta, champagne yeast, yeast nutrient, and corn sugar. I've learned a bit since, but trying to get something decent out of this first attempt.
I racked out of the bucket to a carboy tonight, 9 days after start, with the SG at about 0.098 for several days. Left some lees in the bucket. It looks nice, smells good, and tastes pretty good (if tart). Problem is, I'm at least a gallon short of 5 gals in the carboy, so lots of head space. I was planning to leave it in the carboy for maybe two weeks, and rack it off again and maybe add some bentonite and then let it sit again for two more weeks or so. Then degas and bottle (toying with getting a filter, as well). Will it be ok with that much head space for that much time, or am I at risk of oxidation?
One option - I started a second batch, a "Dragon's Blood" type thing with a frozen 4-berry mix, and four cans of concentrate mixed berry. I mixed up a little over 6 gals, and have 5 in a bucket. I put an extra gallon in a jug and put it in the fridge. I could top up the grape juice wine with that. It measured a fairly low SG, 1.075; I've been assuming the fruit would increase the sugar content as it sits, so that would be ok. But it would obviously "dilute" the grape juice wine (and alter the taste, which I could be ok with); and it still has sugar, so I assume there would be more fermenting.
Any thoughts would sure be appreciated!
Mark
I appreciate the help I got on my first attempt at wine. This is basically a recipe I found randomly (before even discovering this forum), really just organic grape juice, with some k-meta, champagne yeast, yeast nutrient, and corn sugar. I've learned a bit since, but trying to get something decent out of this first attempt.
I racked out of the bucket to a carboy tonight, 9 days after start, with the SG at about 0.098 for several days. Left some lees in the bucket. It looks nice, smells good, and tastes pretty good (if tart). Problem is, I'm at least a gallon short of 5 gals in the carboy, so lots of head space. I was planning to leave it in the carboy for maybe two weeks, and rack it off again and maybe add some bentonite and then let it sit again for two more weeks or so. Then degas and bottle (toying with getting a filter, as well). Will it be ok with that much head space for that much time, or am I at risk of oxidation?
One option - I started a second batch, a "Dragon's Blood" type thing with a frozen 4-berry mix, and four cans of concentrate mixed berry. I mixed up a little over 6 gals, and have 5 in a bucket. I put an extra gallon in a jug and put it in the fridge. I could top up the grape juice wine with that. It measured a fairly low SG, 1.075; I've been assuming the fruit would increase the sugar content as it sits, so that would be ok. But it would obviously "dilute" the grape juice wine (and alter the taste, which I could be ok with); and it still has sugar, so I assume there would be more fermenting.
Any thoughts would sure be appreciated!
Mark
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