Brews-n-Blues
Well-Known Member
- Joined
- Jun 22, 2020
- Messages
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Hello,
I'm making a fruit Wine from store-bought 100% fruit juice.
It's Mango & Pineapple.
There's no preservatives in the juice.
Just juice, bruised raisins and Lalvin EC1118 Yeast.
I took a OG reading and it was 1.087.
It's been in the Fermenter for 1 week.
I have the Fermenter set to 70°F.
I just raised it to 71°F yesterday, after I noticed the bubbling slowed down.
I read that this should sit in the Fermentor for at least 3 weeks,
then bottle finish, for at least 2 more?
Is this accurate?
It's still bubbling, but slowely.
I agitated the must twice a day for about 4 or 5 days to degass.
Should I agitate it anymore since the bubbling has slowed down?
Also, when should I take another reading?
And I heard from my local Brew supply shop, that with a small batch like this (2.5 gal), It's OK to return the reading sample back to the Fermentor,
if I sanitize everything that touches the Wine?
Any thoughts on this advice?
Cheers to Home Brewing and Homemade Wine!
I'm making a fruit Wine from store-bought 100% fruit juice.
It's Mango & Pineapple.
There's no preservatives in the juice.
Just juice, bruised raisins and Lalvin EC1118 Yeast.
I took a OG reading and it was 1.087.
It's been in the Fermenter for 1 week.
I have the Fermenter set to 70°F.
I just raised it to 71°F yesterday, after I noticed the bubbling slowed down.
I read that this should sit in the Fermentor for at least 3 weeks,
then bottle finish, for at least 2 more?
Is this accurate?
It's still bubbling, but slowely.
I agitated the must twice a day for about 4 or 5 days to degass.
Should I agitate it anymore since the bubbling has slowed down?
Also, when should I take another reading?
And I heard from my local Brew supply shop, that with a small batch like this (2.5 gal), It's OK to return the reading sample back to the Fermentor,
if I sanitize everything that touches the Wine?
Any thoughts on this advice?
Cheers to Home Brewing and Homemade Wine!