I'm about to brew my first hefeweizen and by all accounts a triple Decoction is the way to go for the mash. I've been reading up on it and have a few questions...My Mash Schedule look like this:
Acid Rest: Add 6.00 gal of water at 97.9 F 95.0 F 45 min -
Protein Rest Decoct: 1.65 gal of...
I saw an online recipe for making port that calls for 1 gallon of grape juice. I just so happen to have an extra gallon of juice that has already fermented for a week or so. Can I use that instead?
I was just guessing at the cellar temp when I said 65 degrees. It might be a bit cooler than that, but certainly not as cold as the refrigerator I plan to use.
Thanks for the input.
Just wondering if anyone had thoughts as to when to cold stabilize a wine(if at all). My MLF is done and I was going to rack it and put it in the fridge for two weeks to hopefully encourage the formation of tartrate crystals so I can filter them out.
My question is if now is a good time...
I added my MLF culture at about 3 brix while still in primary. I then pressed and racked. So far I have seen no indication that MLF has begun. Should I see something(like bubbles from the airlock) or something? I have heard that this process can take a long time, but how long should it be...
I'm about to press the grapes and was wondering if anyone had a good technique on how to do this. It is a relatively small batch and I don't have a press. I intended to do it by hand but was wondering if a juicer wouldn't actually be more efficient. Any done this before or see a reason why it...
Thanks. I think I'll just leave the nutrients I already added then. I'm making a cabernet Franc and am kind of winging the recipe.. Trying to keep it pretty simple..
I have added yeast nutrient to the must before fermentation while the Potassium Metabisulfite was doing its work. Should I also add while it is fermenting? It has been a few days a fermentation is starting to slow down. Just wondering if this will give it a boost to help finish the job or if...