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Old 05-02-2013, 04:08 PM   #1
Oct 2009
Logan, UT
Posts: 431
Liked 2 Times on 2 Posts

I made most of my wines from fruits and sugar, but have done a few kits.

The kits claim to make 6 gallons, and recommend using chemicals to stop yeast growth and promote clearing. I don't use these, and instead let the kits sit way longer, letting the yeast fall out of suspension on it's own.

I start these kits out at 5 gallons, and then top up with water every time I rack. I figure this will dilute to the 6 gallon amount by the time it's clear. Anyone else do this?

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Old 05-02-2013, 06:46 PM   #2
Jun 2008
Fayetteville, NC
Posts: 1,359
Liked 108 Times on 101 Posts

I start with the recommended 6 gallons and let 'em sit 4 to 6 months to clear. Take everything you can during racking and you wont need to top up very much, maybe one bottle of like wine during the entire process. That little bit of lees you suck up won't hurt anything until the last racking before bottling.
Just because something CAN ferment, does not mean it SHOULD be fermented.

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