Just a few minor things. When you mix up your must, I'd recommend a food safe bucket (you can get some of them free from deli's/bakeries that used to hold peanut butter or frosting). Make about 1/3 more than one gallon (scale up the recipe) and keep the extra in a sanitized wine bottle (with an airlock and stopper) or growler (a #6 stopper and airlock for that) and use it for to top up, as you use a bit of wine with each racking. After primary, you want to keep the wine topped up to avoid any headspace.
Otherwise, if you're following a good recipe just relax and follow the instructions, more or less. When in doubt, do nothing.
That's about all I can think of!
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