buzzbee
Active Member
Hi,Newbee here/Looks like a great forum i wish i found before I started.
I started with a 6 gallon batch,15 lbs honey,A HANDFUL OF CRUSHED RAISINS(aBOUT 30) a little cinnamon stick boiled down and cotes de blanc yeast. Not sure if that was the right yeast to use but was recommended by a local winery.The start gravity was 1.092 on Dec 2.I transfered it from the primary bucket to a carboy on 12/8.The gravity then,1.007.
I added a little yeast nutrient at that time and got a few days of vigorous fermentation.
At this time I have got a lot of lees settled to the bottom and the gravity is 1.003.
Is it okay to transfer off the lees into another carboy at this time?I tasted what was in the wine thief and it seems a bit on the dry side.Should I sweeten with anything now or wait until time to bottle?
The temp is at 71f.
Sorry long winded But I have a lot to learn.
I started with a 6 gallon batch,15 lbs honey,A HANDFUL OF CRUSHED RAISINS(aBOUT 30) a little cinnamon stick boiled down and cotes de blanc yeast. Not sure if that was the right yeast to use but was recommended by a local winery.The start gravity was 1.092 on Dec 2.I transfered it from the primary bucket to a carboy on 12/8.The gravity then,1.007.
I added a little yeast nutrient at that time and got a few days of vigorous fermentation.
At this time I have got a lot of lees settled to the bottom and the gravity is 1.003.
Is it okay to transfer off the lees into another carboy at this time?I tasted what was in the wine thief and it seems a bit on the dry side.Should I sweeten with anything now or wait until time to bottle?
The temp is at 71f.
Sorry long winded But I have a lot to learn.