I started this wine last night
sg was 1.070
primary is around 70 degrees
I pitched the yeast the next morning but when I got home from work NOTHING.
so I pitched again about 9 tonight....I still dont see anything.
How long should I wait before trying something else?
Thanks
oh yeah I used #1 from Jack Keller also.
My experience too. Straining quickly clogs a tight mesh. Squeezing the bag gets more juice but fine pulp comes along with it. This settles in the secondary to form loose fluffy sediment. With time, it settles some, but I lost more wine than I'd like at the second racking.strained and racked to secondary 12-4-2011 sg 1.010
has a TON of sediment in the bottom, about an inch in 24 hours.......gonna take a long time to clear!
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