bluue13
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- Dec 1, 2009
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So I've been making wine for about a year mostly in 1 gal batches so that I can get the hang of it.
I have had great success so far with fruit wines and have not yet attempted grape.
My question is this:
I have had successful fermentations in all of my 1 gal batches, but the two 5 gal batches I have made (apple and blueberry respectively) I have had to restart. Does anyone think its a specific problem to the larger batch size? or perhaps im doing something wrong?
I use red star winemaking yeast and follow all instructions of sanitation and waiting 24 hours after adding campden, etc.
Thanks for any help you can give!
I have had great success so far with fruit wines and have not yet attempted grape.
My question is this:
I have had successful fermentations in all of my 1 gal batches, but the two 5 gal batches I have made (apple and blueberry respectively) I have had to restart. Does anyone think its a specific problem to the larger batch size? or perhaps im doing something wrong?
I use red star winemaking yeast and follow all instructions of sanitation and waiting 24 hours after adding campden, etc.
Thanks for any help you can give!