x2. Wine yeast, at about $1 a packet is cheap. I always keep at least a dozen packets of 4-5 varieties on hand in the fridge at all times. I've had to repitch on occasion.
Great, I just wanted to make sure not to use too much.
I really appreciate all the tips that you all have given me.
And, as I expected, I do have another question (maybe the last???)....
During the first few days of fermentation, do I stir the wine or just let it sit? If I do stir it everyday (like a few recipes suggest), what are the benefits and should I just stir it lightly or vigorously?
I make my Blueberry wine from scratch and not from a kit and I always stir my must every day while I still have the blueberries in the primary.
I usually start with a OG of about 1110 and finish at 990 to 995 using EC-1118 yeast and fermenting at a temp of around 65f.
When I did 1 gallon batches, I would do as Yooper does.
I have a 5 gallon batch in now and have for the most part left this one alone with regard to stirring. If it starts to slow down and the gravity isn't where I want it I'll stir to resuspend the yeast.
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I stir frequently (every day, or maybe twice a day, if I think about it) in primary, making sure to re-dunk all the floating fruit so it doesn't dry out. That's the main reason- so that the fruit doesn't float and make a "cap" and dry out and mold, and also to oxygenate. After about 5 days, though, I put it into secondary, remove the fruit by lifting the bag, or by racking around the fruit, and then put on an airlock.
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I do just as Yooper does. Stir 1-2 a day to keep the cap (usually a straining bag) wet and to provide plenty of oxygen for healthy yeast management. After about the fourth day I just dip the straining bag and lighten up on stirring and then, after a week, I rack to the secondary. When racking I'm not worried about introducing oxygen because the wine hasn't finished fermenting.
BYW -I follow the same procedure for both wine and mead though, since mead generally requires more nutrients, I usually stir more vigorously and also provide additional nutrients to the must.
Thanks for the explanations. It's always good to know why I should be doing things rather than just doing them...
I'm looking forward to the process. The only thing that scares me is my patience as I'll have to refrain from opening a bottle for over a year. At least I can have taste tests as I rack. Brewing beer has gotten me used to such short waits until drinking time (especially since I started kegging).
You don't have to wait a year. Part of the fun is tasting the wine as it develops. Try bottling several bottles in either beer bottles with crown caps or 375ml wine bottles and, after about three months, begin tasting a bottle each month to see the changes and to determine when it's ready to drink.
You don't have to wait a year. Part of the fun is tasting the wine as it develops. Try bottling several bottles in either beer bottles with crown caps or 375ml wine bottles and, after about three months, begin tasting a bottle each month to see the changes and to determine when it's ready to drink.
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