I started my 2nd batch wine last weekend following this recipe:
Slight changes I made were:
- instead of using one cup of the grape concentrate, I just tossed the entire can of grape concentrate into the mix
- used the hydrometer to determine the amount of sugar to use - I made sure the reading before pitching the yeast was at 1.090
- I used Lavlin EC 1118 yeast instead of the suggested yeast on the recipe, simply because that's all I have
- didn't bother with the yeast nutrient
I let the juices soak for two days, with the fruit in a sock, on the third day I drip drained the sock for a couple of hours then removed before pitching the yeast
I have it in a 6 gallon pale with an airlock. The airlock is currentely bubbling about every 7 seconds. Here are two pictures of the current fermentation:
12 hours after pitching yeast:
3 days after pitching yeast:
Right now the past 2 days (i am on day 5 fermentation) every time I open the bucket i have about an inch of nice foamy bubbles at the top. Similar to what's in my 3rd day pic but more thick. I stir it twice daily to let oxygen in. It has an awsome smell, my mother claims its the best smelling brew she has ever smelled.
I am wondering right now about the fermentation however. I have taken readings on day 3 and today (day 5) on day 3 it came in at about 1.085 and now its at about 1.078 - is that good or bad? It's dropping but not as fast as I was expecting.
The temperate in the house here is between 15c in the nighttime and 20c in the daytime.