Ridemywideglide
Well-Known Member
I started with 24#'s of concord grapes, I had a thread previously about where to start, foot mashed them in my 6g ale pale, added water to get to about 4.25 gallons total goop, then added about 6#'s of sugar to get my hydro reading up to ~13%, tossed in the campden, then next day the wine yeast. Then it sit for the last 10 days bubbling away like mad.
Upon checking tonight, there is a huge pile of grape bodies on top of the wine. Do I need to mesh-bag and strain these since they were pushed up out of the wine? And at this point can I use a 6.5 gallon carboy to rack to at this point? I'll be picking up a 3 gallon in a few weeks to a month for aging, would i be better off leaving it in with the grapes until then?
And do I need to add campden again when I rack it to stop the yeasties?
Right now it's at .992, it looks like watermelon juice, and it doesn't taste too bad.
Ohh p.s...
If any noobs decide to mash grapes by foot, get rubber boots. My feet have been itching like mad since I mashed them. Sometimes to the point that I scratch them bloody. Next time a fruit press WILL be in the budget..
Upon checking tonight, there is a huge pile of grape bodies on top of the wine. Do I need to mesh-bag and strain these since they were pushed up out of the wine? And at this point can I use a 6.5 gallon carboy to rack to at this point? I'll be picking up a 3 gallon in a few weeks to a month for aging, would i be better off leaving it in with the grapes until then?
And do I need to add campden again when I rack it to stop the yeasties?
Right now it's at .992, it looks like watermelon juice, and it doesn't taste too bad.
Ohh p.s...
If any noobs decide to mash grapes by foot, get rubber boots. My feet have been itching like mad since I mashed them. Sometimes to the point that I scratch them bloody. Next time a fruit press WILL be in the budget..