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Old 12-07-2012, 02:31 AM   #541
SpaDe
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Mar 2012
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Have a question about this recipe. I did up a batch of this about 4 moths ago, and it is still in my secondary. Just curious if this ever actually gets "clear" as in you can see through it, or if it just finishes like other deep reds and is more opaque than clear?

 
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Old 12-07-2012, 03:38 AM   #542
Yooper
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Quote:
Originally Posted by SpaDe View Post
Have a question about this recipe. I did up a batch of this about 4 moths ago, and it is still in my secondary. Just curious if this ever actually gets "clear" as in you can see through it, or if it just finishes like other deep reds and is more opaque than clear?
It's clear, but since it's dark you have to hold it up to the light to look through a glass.
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Old 01-08-2013, 10:53 PM   #543
Meco211
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Jan 2013
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I am new to the site and am attempting to make this wine. I have a question about the yeast, do i use the whole packet? using Lavin EC-118. Thanks agian and have enjoyed reading through the site!

Toby
Columbus, NE

 
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Old 01-10-2013, 02:03 PM   #544
Yooper
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Quote:
Originally Posted by Meco211 View Post
I am new to the site and am attempting to make this wine. I have a question about the yeast, do i use the whole packet? using Lavin EC-118. Thanks agian and have enjoyed reading through the site!

Toby
Columbus, NE
Yes, use the whole packet of yeast!
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Old 01-10-2013, 11:06 PM   #545
Meco211
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Jan 2013
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Thanks, its bubbling away!!

 
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Old 01-11-2013, 07:53 PM   #546
edmanster
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have made lots of different variations of this... im getting the most feedback for a raspberry apple grape.. its has a great tart too it..
props yoop!!
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Old 01-13-2013, 10:36 PM   #547
Meco211
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Jan 2013
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Originally Posted by Yooper View Post
A couple of reasons- first of all, it's very foamy and ferments hard. If you used an airlock, it'd be plugged up right away. Secondly, for most wines, the yeast and fermentation NEED oxygen. I stir all of my wines in primary, until they reach about 1.010-1.020 and then put them in secondary and airlock.

Make sure you don't fill to the top during primary- it'll make a mess and grape juice stains hardwood flooring. (ask me how I know!). After it slows down, you can top up and airlock it.
Yooper,

Ok so today was day five and bubbling has slowed down. took read and got a reading of 1.002. I racked into secondary and have placed an airlock on it. Starting SG was 1.096

My question is how long to i wait til i stablize and do i need to add any clearing agents to it?

thanks

Reason: forgot to add

 
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Old 01-13-2013, 10:43 PM   #548
Yooper
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Quote:
Originally Posted by Meco211 View Post
Yooper,

Ok so today was day five and bubbling has slowed down. took read and got a reading of 1.002. I racked into secondary and have placed an airlock on it. Starting SG was 1.096

My question is how long to i wait til i stablize and do i need to add any clearing agents to it?

thanks
It should clear just fine on its own. It should finish up shortly, and when it stops dropping lees completely after at least 60 days, it'd be fine to stabilize and bottle.
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Old 01-13-2013, 10:51 PM   #549
Meco211
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Jan 2013
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thanks for quick responce!!

so do i need to keep checking SG to see if reading stays the same? And that is approximately 60 days, then stabilize. Now for storage during this stage, do i want it in cooler temps or same as I have had it in for primary. 64-66 has been my tempature range, but i can move to basement to get it closer to upper 50's

thanks again

 
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Old 01-14-2013, 04:07 PM   #550
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Quote:
Originally Posted by Meco211 View Post
thanks for quick responce!!

so do i need to keep checking SG to see if reading stays the same? And that is approximately 60 days, then stabilize. Now for storage during this stage, do i want it in cooler temps or same as I have had it in for primary. 64-66 has been my tempature range, but i can move to basement to get it closer to upper 50's

thanks again
Once it stops, it won't get any lower. So you don't have to keep checking. Let it finish up, and then it will start to clear. Keep it in the mid 60s for at least a month or so, then you can rack it off of the sediment and move it to a cooler place if you really want to. I would keep it where it is, then after it's racked, if no new lees form after 60 days, it's ready to stabilize (if sweetening) and then bottle.
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