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Old 02-12-2013, 12:29 AM   #21
WVMJ
 
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After a couple more batches this stuff will be natural. Is your carboy topped up to near the top? If it is when you take off the airlock to take a SG reading there will be plenty of CO2 to fill the space, dont worry about that because right now your wine is supersaturated with CO2. Go to your brewshop and buy everything they have right now, it will save you gas money running down there and getting everything they have in lots of little trips! Always try to save gas. WVMJ
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Old 02-12-2013, 12:43 AM   #22
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Quote:
Originally Posted by WVMJ View Post
After a couple more batches this stuff will be natural. Is your carboy topped up to near the top? If it is when you take off the airlock to take a SG reading there will be plenty of CO2 to fill the space, dont worry about that because right now your wine is supersaturated with CO2.
Yep, that's right. But I can't think of a single reason right now to check the SG anyway.

When the wine is done, it'll stop activity and then start to clear. And even then, you just let it sit.

Rack it in about 45-60 days, to get it off of the lees. And top it up with water or a nice white commercial wwine, and then airlock it. When you rack, you can take the SG then.
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Old 02-12-2013, 01:00 AM   #23
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Ok, so a few more random questions, figure I'll post here instead of making a new thread.

The strawberry is now in an airlocked carboy. Slowly bubbling still (maybe once every 30-45 seconds). I want to check the SG, but I am afraid to pull the airlock, as it's going to take a while to build up enough CO2 to purge the air out.

Am I being too careful?

How long should I leave it in the carboy (plastic...)? Should I get a glass carboy? (finally found a fairly close home brew shop that has glass and better bottles)?

Sorry for the elementary questions, but thank you for the help!

Will
No, being careful is good, its makes a better product!

Plastic or glass, they both have benefits.
Plastic= light weight, low cost
Glass = durability, longevity

Leave it in the carboy till fermentation is finished, then rack it a few times over the next few weeks/months to clear out sediment. :-)

 
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Old 02-12-2013, 03:24 AM   #24
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I think it's up high enough, looks kinda disgusting in the wonderful iPhone flash, didn't think it necessary to break out the big camera for this LOL

When I swapped from my primary to the carboy, I topped off with preservative free white grape juice. It's at the bottom of the neck, I think it's high enough?

Thank you for the great advice guys!

Will
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Old 02-12-2013, 12:22 PM   #25
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Plenty high enough! I don't usually go that high.

Oh, and just fyi, if you don't plan to carbonate, a grape juice WITH preservatives in it would be fine for topping off. :-)

 
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Old 02-12-2013, 02:10 PM   #26
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Once fermentation slows totally, I top up to the narrowest part of the carboy- so just a wee bit higher than yours. Since it's still active, though, you're fine where you are.
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Old 02-22-2013, 03:48 AM   #27
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My air lock hasn't shown activity for a week or so, is this normal? Should I just keep it airlocked and let it settle out?

Thank you!
Will
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Old 04-10-2013, 08:40 PM   #29
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Any thoughts on best choice for a commercial wine to top off with? I'm ready to rack, 78 days in so far

Thanks
Will
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Old 04-10-2013, 08:48 PM   #30
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Any thoughts on best choice for a commercial wine to top off with? I'm ready to rack, 78 days in so far

Thanks
Will
A light dry white wine would be best for strawberry wine.
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