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Old 10-19-2007, 02:25 AM   #11
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Great thank you. I've been to a friends house to borrow four, one gallon Demijohns (Carboy's I guess here in the US). I don't haved any bungs or air traps until I can get some tomorrow. In the mean time I've sealed the lid on my five gallon bucket and put a small diameter hose (Fish tank air line!) through a hole in the top sealed with silicone. I've got the other end in a jar of water. I hope the hose isn't too small in diameter. I doubt I'll be able to strain and rack the wine until Saturday morning.

Thanks again for the help.

Is there a wine making for dummies type book avaiable?

Thanks

Adrian Thompson
Good thinking- you made a blow off tube. I don't know of a book, but I always recommend this website: http://winemaking.jackkeller.net/basics.asp

It is a bit tough to nagivate, but it really is the best resource I've ever seen, from yeasts to all the information you'll ever need for winemaking.
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Old 10-19-2007, 02:54 AM   #12
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Yes, the Chick is correct.....Jack Keller's advice is very, very good. Follow his recipes, and you really can't go wrong.

After you took the reading of 1.007, did you taste the must? It may have gone from sweet to otherwise very quickly, and if fermentation is not complete, you may want to add a little more sugar. (Yooper, correct me if I'm wrong.)

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Old 10-19-2007, 02:56 AM   #13
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Yes, the Chick is correct.....Jack Keller's advice is very, very good. Follow his recipes, and you really can't go wrong.

After you took the reading of 1.007, did you taste the must? It may have gone from sweet to otherwise very quickly, and if fermentation is not complete, you may want to add a little more sugar. (Yooper, correct me if I'm wrong.)
Jim, I'd never correct you! But at this point, I'd let it go. If the og was 1.092, it'll probably finish at .990 or so, and that's plenty of alcohol to keep the wine preserved. Any more sugar will boost the ABV, but require alot more time to mellow out. If it needs sweetening later on, we can help you with that!
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