jlb307

Recipes 

Hi all!
Wife and I are making Valpolicella from a Vinter's Reserve kit for our first attempt at winemaking.
I have a question about the secondary fermentation prior to stabilizing/clearing and I hope someone can help.

I have only a 5 gallon carboy. I was thinking of racking the bulk to the 5 gallon carboy, and the rest to a 1 gallon jug for the secondary fermentation.

My concern here is the dividing up of the metabisulfite and the sorbate followed by the chistosan between the 5 gallon and 1 gallon containers after the secondary fermentation is complete.

How big of a deal would it be if I wasn't able to get the proportions just right between the carboy and the jug?

The metabisulfite and the sorbate I'm not too overly worried about, because they get dissolved in about 1/2 cup of water.
I'm concerned more about the chistosan because it comes in one packet.

lumpher

Recipes 

no big deal at all. just guesstimate as close as you can, and no problem

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA