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Old 01-30-2014, 12:51 AM   #31
vinogal
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I second The 6 gal...that is what I use at the store!.....syphoning is easy!....are you planning on filtering your wine?....I will also say that I keep my fermentation room at 72 F and always hit my sgs for ferm 2 in 6-9 days!....I will caution from leaving in the carboys for extended periods as suggested above. After stabil and filter....or maybe in your case a racking or 2. I would encourage you to get it into the bottles within a couple of weeks of the 6 week recommendation. They will begin to oxidize in the carboy even with an airlock after time.....they age much better bottled and lain on their side. As the owner of a brew on premise facilty, I process upwards of 150 batches or more a month and and have loads of experience with the Cellar Classic series!....You should be very satisfied by your end result. Spagnols kits are very friendly!....with a little aging....you will have a wine that you will be proud to share!



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Old 01-30-2014, 12:56 AM   #32
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Originally Posted by Yooper View Post
I rack to secondary when the wine is 1.010-1.020. Or, at least I try to! Sometimes a wine will go dry in 5 days, sometimes 10 days. It depends on so many things- the fermentability of the ingredients, the temperature, I swear even the barometric pressure! Just rack when you can, any time in the next few days, and it'll be fine.
I agree that barometric pressure does play apart in the wine making process!....it usually comes into play at stabil for me....some wines will spill over at the sheer site of sulphite on some days.....forget about stirring for a long while!.....I always blame it on the pressure....because I can't pin it down to anything else!


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Old 01-30-2014, 03:59 PM   #33
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Well it's racked, sg was 1.000,
All.tucked away in the dark at 68f....more waiting (or bottle collecting time, full to empty)

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