I am making dandelion wine for the first time. I put a fair bit of yeast into it. After the 3 day fermentation in primary I added to demijohn with airlock (adding the raisins to the demijohn too, as per the recipe) and the airlock was bubbling a lot. However, after just one week the bubbling has stopped and there is about half an inch plus (!) of sediment in the bottom already. The recipe I'm following says to rack after 60 days or when there is quarter of an inch of sediment. So it appears I have to rack (and will remove the raisins in the process) already. Does this sound like the right thing to do?
Also, after the boiling down stage I seem to only have about 2 thirds (if that) of a gallon of water/wine left, so will it be okay to top up with water to an inch from the top, or will that water it down too much?
Any help gratefully received.
Ross
P.S...I posted these queries under my 'Dandelion wine' thread but have reposted here as the subject may be of use to people making all sorts of wines. Sorry about the double posting.
Also, after the boiling down stage I seem to only have about 2 thirds (if that) of a gallon of water/wine left, so will it be okay to top up with water to an inch from the top, or will that water it down too much?
Any help gratefully received.
Ross
P.S...I posted these queries under my 'Dandelion wine' thread but have reposted here as the subject may be of use to people making all sorts of wines. Sorry about the double posting.