Hey all,
Here's a few questions I've run into as I'm just getting started...
If my juice is starting at 1.060 and 10 days later it's down to around 1.000 is there any reason to ferment further? Any reason to ferment below 1.000?
Is it bad to leave your brew in the primary too long? Any consequences?
Will racking to the secondary slow down fermentation because you are abandoning (or at least trying to) lees from primary which is basically yeast (right?)?
When is headspace dangerous? How much headspace is dangerous?
Can I use marbles to eliminate headspace? Do they have to be glass marbles are any special type (clear vs colored)?
Lastly, I'm also making grape juice wine. The juice looks done fermenting but I'd like to be sure and so should I add a campden tablet (with the airlock on), wait 24 hours, then add sorbate? Do I need both? Help!
Any help appreciated. Thanks in advance!
Here's a few questions I've run into as I'm just getting started...
If my juice is starting at 1.060 and 10 days later it's down to around 1.000 is there any reason to ferment further? Any reason to ferment below 1.000?
Is it bad to leave your brew in the primary too long? Any consequences?
Will racking to the secondary slow down fermentation because you are abandoning (or at least trying to) lees from primary which is basically yeast (right?)?
When is headspace dangerous? How much headspace is dangerous?
Can I use marbles to eliminate headspace? Do they have to be glass marbles are any special type (clear vs colored)?
Lastly, I'm also making grape juice wine. The juice looks done fermenting but I'd like to be sure and so should I add a campden tablet (with the airlock on), wait 24 hours, then add sorbate? Do I need both? Help!
Any help appreciated. Thanks in advance!