Hi all...I'm new to this forum and to wine making. I just pressed 10 gallon of apple cider and going to make 5 gallon into wine. I already have 5 gallon strained and sitting a carboy. I added 5 campden tablets and waiting for the local supply store to get more ingredients I need. Will it hurt letting it sit in the carboy with an airlock for a few days?
I am undecided on what yeast to use. I have on hand, Red Star Montrachet, Red Star Pasteur Champagne, Red Star Premier Cuve, and Lalvin 71B-1122. What would be the best suited yeast for apple wine? I was leaning toward Red Star Cotes Des Blanc, which I don't have on hand.