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Old 08-10-2011, 01:21 AM   #71
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You think over night is to let it thaw and then add the sugar water tomorrow aroun 6? Or should I run to the store now? I have no idea how long it takes to that 13 lbs of fruit or how long it with stay good once it thaws.
Overnight should be fine! You'll be adding the campden, too, so it'll be fine.
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Old 08-10-2011, 02:57 AM   #72
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Thanks. What exactly does the campden do?
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Old 08-10-2011, 03:15 AM   #73
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Thanks. What exactly does the campden do?
Good queestion. At first, I think it kills the stuff you don't want fermenting your wine. What does it do when racking?
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Old 08-10-2011, 11:55 AM   #74
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Good queestion. At first, I think it kills the stuff you don't want fermenting your wine. What does it do when racking?
It is an antioxidant. The sulfite binds with the wine, so that oxygen can't. Then it gradually disipates.

I guestimate 50 ppm by using one campden tablet per gallon at every other racking.
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Old 08-11-2011, 06:05 PM   #75
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One last question before i make this. If i am doing a 4 gallon batch would i need to add 4 times the amounts of tannin, yeast nutrient, campden and pectic? Thanks
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Old 08-12-2011, 04:03 PM   #76
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One last question before i make this. If i am doing a 4 gallon batch would i need to add 4 times the amounts of tannin, yeast nutrient, campden and pectic? Thanks
Yes, multiply everything by 4 except the yeast.
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Old 08-12-2011, 04:09 PM   #77
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So this is the second racking since primary. I racked this onto crushed campden tabs. It has to be the campden that is responisble for the color change right? Yooper said it would end up a golden color but I did not expect it to change right before my eyes.

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Old 08-13-2011, 07:22 PM   #78
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Finally got mine all finished and yeast pitched. Mine was never pink. It's been a light green thus while time. My stalks were all green a well though. In the gravity sample it was mor yellowish.
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Old 08-13-2011, 07:25 PM   #79
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Whoops, I added the yeast after everything else instead of waiting 12 hours. What's the reasoning to wait? I've got a spare pack of the same yeast if the other chemicals are going to kill this first batch.
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Old 08-13-2011, 07:59 PM   #80
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Whoops, I added the yeast after everything else instead of waiting 12 hours. What's the reasoning to wait? I've got a spare pack of the same yeast if the other chemicals are going to kill this first batch.
The yeast should be added after 24 hours- just so the campden doesn't stun it. It might be fine. The pectic enzyme works better 12 hours after the campden is added- they don't play well together, but no harm will come from adding them at the same time. The PE just might be a bit more ineffective. I wouldn't worry about it, though- this wine clears beautifully anyway.
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