Ridenour64
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- Joined
- Sep 29, 2012
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Hey everyone this is my very first thread on this website. also my very first time attempting to make wine. i am following the recipe on jack kellers website for 100% welches grape
so far i have created the must which is one or two days into primary fermentation. it is currently foaming up. i have added 2 tsp acid blend
1 tsp pectic enzyme 1 tsp yeast nutrient as it said. but i read so much other info on websites that talk about all of these other chemicals and stuff i need such as campden tablets which leads me to my first question. do i need campden and if so when exactly should i add it?
also, should i stir my wine during primary fermentation. also. i have my wine in a food grade bucket which is covered and secured with cheesecloth
when i go from my primary fermentation to my secondary fermentation (about5-7 days after start) should i put all the juice, and all the must or pulp into the secondary and airlock. or should i just rack the juice into the secondary and leave the pulpish stuff behind? also should i top up at this time?
after i put the stuff into the secondary, how many times should i rack before bottling? i want it to be quality rather then fast.
what exactly should i do to stabilize? do i need any chemicals?
when do i bottle and store. and should i store in a fridge or at room temp.
when do i degas. if i should at all
sorry for all the questions. idk if this is the proper way to do this as i am new to forums and wine making. thanks in advance tho and im looking forward to learning as much as i can about wine making.
so far i have created the must which is one or two days into primary fermentation. it is currently foaming up. i have added 2 tsp acid blend
1 tsp pectic enzyme 1 tsp yeast nutrient as it said. but i read so much other info on websites that talk about all of these other chemicals and stuff i need such as campden tablets which leads me to my first question. do i need campden and if so when exactly should i add it?
also, should i stir my wine during primary fermentation. also. i have my wine in a food grade bucket which is covered and secured with cheesecloth
when i go from my primary fermentation to my secondary fermentation (about5-7 days after start) should i put all the juice, and all the must or pulp into the secondary and airlock. or should i just rack the juice into the secondary and leave the pulpish stuff behind? also should i top up at this time?
after i put the stuff into the secondary, how many times should i rack before bottling? i want it to be quality rather then fast.
what exactly should i do to stabilize? do i need any chemicals?
when do i bottle and store. and should i store in a fridge or at room temp.
when do i degas. if i should at all
sorry for all the questions. idk if this is the proper way to do this as i am new to forums and wine making. thanks in advance tho and im looking forward to learning as much as i can about wine making.