Hello:
I am preparing to make my first batch of wine. I have decided on the raisin wine recipe, from the "Winemaking" book by Anderson & Anderson. I have pretty much everything I need to get started, but before I begin I would like to ask the following questions.
- I have a 25 litre (5 gallon) primary fermentor (plastic food grade tub with spigot and sealable lid). Instead of tying down a plastic sheet can I use the lid instead? If so, should I affix it securely, or just loosely cover it?
- I had trouble finding carboys in my area; I ended up buying two 6 gallon glass ones. However, I expect I will end up with a substantial air space during secondary fermentation. The recipes in my book allow for topping up with water, however this is for topping up a 5 gallon, not a 6. I am thinking of using glass marbles to compensate for this, however, how many do I need to displace a gallon? Also, is there a way of inserting them into the carboy without resulting in breakage or scratching the carboys?
- The recipe for the raisin wine calls for 16 teaspoons of Vinacid R. However, I was only able to purchase Acid Blend. It appears that I can substitute acid blend for Vinacid. However, looking at several wine making sites, it appears that most people are adding around 1 to 1.5 teaspoons per gallon. Why the huge discrepancy between 16 teaspoons of Vinacid vs. 5 to 7 for Acid Blend? Should I try to find Vinacid R and use it as stated by the book?
- 4 teaspoons of liquid tannin is required. I have powdered tannin. Problem?
- 1 pkt of "Wine yeast with a high alcohol tolerance" is required. I have two packets each of Cotes des Blancs, as well as Montrachet. Which would be more suitable? By the way, the book says that Montrachet is liable to develop hydrogen sulphide in the must, and to avoid the problem they recommend the champagne strain. (Should I discard the Montrachet? I wish I had read that part before purchasing it.
)
Thank you in advance for your advice. Can't wait to get started!
I am preparing to make my first batch of wine. I have decided on the raisin wine recipe, from the "Winemaking" book by Anderson & Anderson. I have pretty much everything I need to get started, but before I begin I would like to ask the following questions.
- I have a 25 litre (5 gallon) primary fermentor (plastic food grade tub with spigot and sealable lid). Instead of tying down a plastic sheet can I use the lid instead? If so, should I affix it securely, or just loosely cover it?
- I had trouble finding carboys in my area; I ended up buying two 6 gallon glass ones. However, I expect I will end up with a substantial air space during secondary fermentation. The recipes in my book allow for topping up with water, however this is for topping up a 5 gallon, not a 6. I am thinking of using glass marbles to compensate for this, however, how many do I need to displace a gallon? Also, is there a way of inserting them into the carboy without resulting in breakage or scratching the carboys?
- The recipe for the raisin wine calls for 16 teaspoons of Vinacid R. However, I was only able to purchase Acid Blend. It appears that I can substitute acid blend for Vinacid. However, looking at several wine making sites, it appears that most people are adding around 1 to 1.5 teaspoons per gallon. Why the huge discrepancy between 16 teaspoons of Vinacid vs. 5 to 7 for Acid Blend? Should I try to find Vinacid R and use it as stated by the book?
- 4 teaspoons of liquid tannin is required. I have powdered tannin. Problem?
- 1 pkt of "Wine yeast with a high alcohol tolerance" is required. I have two packets each of Cotes des Blancs, as well as Montrachet. Which would be more suitable? By the way, the book says that Montrachet is liable to develop hydrogen sulphide in the must, and to avoid the problem they recommend the champagne strain. (Should I discard the Montrachet? I wish I had read that part before purchasing it.
)Thank you in advance for your advice. Can't wait to get started!
