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Old 05-09-2012, 11:54 AM   #491
Yooper
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Quote:
Originally Posted by Jajosk View Post
I have followed Yopper's recipe with Welch's white grape juice concentrate. This coming Sunday it will reach 28 days. The bubbling seems to be only say 40% of the peak (happened some 2-3 days after I added some DAP yeast energizer). Should I wait longer so that the bubbling falls to barely existent, or should I transfer to the secondary after 30 days as Yopper's recipe calls for?
It doesn't call for putting in the secondary in 30 days- it calls for it to happen at about day 5. Then it's racked when it's clear, and again if needed in about 30 days.
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Old 05-09-2012, 02:36 PM   #492
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Quote:
Originally Posted by Yooper View Post
It doesn't call for putting in the secondary in 30 days- it calls for it to happen at about day 5. Then it's racked when it's clear, and again if needed in about 30 days.
Thanks for responding. I was going by the recipe you put up on Page 1 of this thread -
"Primary Fermentation (# of Days & Temp): 30
Additional Fermentation: Rack until clear
Secondary Fermentation (# of Days & Temp): 30"

The 5 day mark is not mentioned anywhere. I interpreted the idea above as - the wine should be allowed to remain in the same storage in which the juice, sugar, yeast, and energizer was added for 30 days or until clear, whichever is longer. It should then be racked to another storage, and kept there for 30 days, and then bottled. What am I getting wrong?

 
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Old 05-11-2012, 03:27 PM   #494
Rubes
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It should be going into secondary at day 5?... Or when it's clear? I'm confused now. The instructions say when active fermentation slows down (around day 5) fit airlock, then rack when its clear. Is this correct? I'm on day 3 now.

 
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Old 05-11-2012, 04:47 PM   #495
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Quote:
Originally Posted by Rubes View Post
It should be going into secondary at day 5?... Or when it's clear? I'm confused now. The instructions say when active fermentation slows down (around day 5) fit airlock, then rack when its clear. Is this correct? I'm on day 3 now.
correct, i've left mine in primary for a month before switching to the secondary. and i usually fit the airlock on day 3 or 4
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Old 05-11-2012, 04:55 PM   #496
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Quote:
Originally Posted by Rubes View Post
It should be going into secondary at day 5?... Or when it's clear? I'm confused now. The instructions say when active fermentation slows down (around day 5) fit airlock, then rack when its clear. Is this correct? I'm on day 3 now.
Yes, I consider airlocking it to be secondary, but it can stay in the same vessel. Once it's completely done, and clear, it can be racked off of the lees and topped up. Then I rack only when lees are 1/4" thick, or after 45-60 days or so. This wine clears quickly and easily, and usually one racking does the job until it's time to bottle.
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Old 05-11-2012, 07:48 PM   #497
Rubes
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Excellent, thanks.

 
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Old 05-15-2012, 11:01 PM   #498
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Just took my sg after 2 months of brewing. 1.020. What's going on here? It has cleared, almost completely. It is now a rosy pink, definitely more of a blush.

Should I pitch more yeast? Or just add my favorite bottle of vodka and call it done?
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Old 06-25-2012, 02:36 PM   #499
jagec
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I just finished my first batch of this wine. Before tasting it, I went out and bought some concord grape wine from my local liquor store to see what it was "supposed" to taste like. Well, that was a mistake, it was sickeningly sweet and we were only able to drink about half of it. As such, I was a little nervous, but my wine tasted delightfully crisp, just like a decent table wine should. Don't think I'll be backsweetening this one.
The grapes must have been a little sugary this year, because my OG was 1.100, and Montrachet yeast managed to chew that all the way down to 0.99...14.3% ABV! Not bad for $1 a (750ml) bottle!

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Old 06-25-2012, 03:15 PM   #500
ChrisTags
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Awesome! Well done!

 
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