Papinquack
Well-Known Member
I made two gallons of strawberry wine on Nov. 1st. I mashed 7 lbs. of strawberries into the primary. The straining bag burst during the last 2lbs releasing about two cups of mashed berries; I mashed the rest making sure no more particulates got out of the straining bag. I then strained out all the big particulates from primary and proceded to add all other ingredients with the exception of the straining bag. I pitched my yeast 24 hours later. The recipe talks about multiple transfers I'm not sure I need, or want to do.
The active fermentation has slowed, it is still covered with a towel. I'm wondering if I could keep the wine in the same primary just Put a lid with an air lock on it for 30 days, then rack to glass secondary and let it sit for another 30 days? I followed this method with my first batch of Yooperbrews welches grape concentrate wine and it worked out great. Any thoughts?
The active fermentation has slowed, it is still covered with a towel. I'm wondering if I could keep the wine in the same primary just Put a lid with an air lock on it for 30 days, then rack to glass secondary and let it sit for another 30 days? I followed this method with my first batch of Yooperbrews welches grape concentrate wine and it worked out great. Any thoughts?
