NoSnob
Senior Member
- Joined
- Jan 17, 2011
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On the advice of WTM guys/gals I am making the Cellar Craft Showcase Red Mountain Cab. It calls for an 8 gal fermenter because of the addition of both water and the skins. Since I don't have an 8 gal (and I don't think my LHBS even sells one) I am splitting it into two 6 gal primary fermentation buckets. They are sanitized & I'm ready to go except for one question.
Am I correct that when you split a batch into two like this that you can divide all the ingredients/additives into half for each of the two EXCEPT for the yeast? (I seem to recall that advice here by Tom some time ago when I made a blackberry country wine.) This kit comes with only one packet of Lalvin EC 1118. Should I place one packet in EACH fermenter?
Thanks
NS
Am I correct that when you split a batch into two like this that you can divide all the ingredients/additives into half for each of the two EXCEPT for the yeast? (I seem to recall that advice here by Tom some time ago when I made a blackberry country wine.) This kit comes with only one packet of Lalvin EC 1118. Should I place one packet in EACH fermenter?
Thanks
NS