I have 2 - 6 gallon batches of Pinot Noir and 2 - 6 gallon batches on Cab Sav. and secondary fermentation is about done.
How much Oak should I add after racking? I know part of it is personal preference but this is my first time and I'm trying to come up with a middle of the road estimate...
I just pressed out 14 gallons of Cab Sav. and have it in 2ea 6 gallon carboys and 2ea 1 gallon jugs.
I'm trying to estimate what my yield will be after secondary fermentation is complete post racking.
Is it like a pint, quart or gallon that get's left behind with the lees. What will 6...
I'm making my first ever batch of wine.
I pitched my Wine yeast 24 hours ago and see millions of tiny bubbles and it smells very pungent. However I don't see a cap pushing up or lots of foaming activity like I'm used to with beer.
Is this normal at the 24 hr point?
I'm sure I did...
This is my first wine making attempt. There's 200 lbs of grapes in this 24 gallon fermenter. Yeast will be pitched tonight. I'm just wondering if the 6-8" left to the brim of the fermenter is enough extra for the cap and fermentation process?
TIA