I'm making a batch of Apple/raspberry wine. I started it on Sept. 19 (pitched the yeast in around 10pm). The recipe calls for the batch to be left in the primary for 10 days, then test for tannin, then rack.
(• 1 gal fresh or bottled apple juice
• 1-1/4 lb granulated sugar
• 1 tsp acid blend
• 1-2/3 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/4 to 1/2 tsp tannin
• 1-1/2 tsp yeast nutrient
• 1 pkt Champagne wine yeast
In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year.)
I used a 4L bottle of Wellesely's Sweet Apple Cider and threw in about a pint of raspberries as well. The apple cider is pasteurized, but I just recently read in fine print that there is 1/10 of 1% of Pot. sorbate to preserve freshness.
Anyway, I accidentally left the first part of the 12 hour step in for 24 hrs (had a brain fart thinking 12hrs was from 10am one morning till 10am next morning). Anyway, I followed the steps above. I started with a SG of 1.088. It's now been 13 days and it's only down to 1.062.
Should I go ahead and rack to the secondary anyway? or should I leave it in the primary to slowly ferment down more? In all my other batches of different fruit wines I've made, I've racked into the secondary around 1.00. I can still hear some fizzing when I listen to it.
Thanks.
ap_winer
(• 1 gal fresh or bottled apple juice
• 1-1/4 lb granulated sugar
• 1 tsp acid blend
• 1-2/3 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/4 to 1/2 tsp tannin
• 1-1/2 tsp yeast nutrient
• 1 pkt Champagne wine yeast
In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year.)
I used a 4L bottle of Wellesely's Sweet Apple Cider and threw in about a pint of raspberries as well. The apple cider is pasteurized, but I just recently read in fine print that there is 1/10 of 1% of Pot. sorbate to preserve freshness.
Anyway, I accidentally left the first part of the 12 hour step in for 24 hrs (had a brain fart thinking 12hrs was from 10am one morning till 10am next morning). Anyway, I followed the steps above. I started with a SG of 1.088. It's now been 13 days and it's only down to 1.062.
Should I go ahead and rack to the secondary anyway? or should I leave it in the primary to slowly ferment down more? In all my other batches of different fruit wines I've made, I've racked into the secondary around 1.00. I can still hear some fizzing when I listen to it.
Thanks.
ap_winer
