Hey Everybody
I have recently started fermenting my own wine with the absolute bare necessities. My first batch of milk jug wine finished up about a week ago and is surprisingly tasty.
Since then I have ordered some real wine yeast and a glass carboy with an airlock. I currently have welch's concentrate wine going in that one and it seems to be about done fermenting. It has been in there for about 10 days. The issue is that, being on such a tight budget, I do not have many other glass containers to rack into. I have quart mason jars, a few swing top bottles, and a couple empty vodka bottles. I plan on using these for the "bottling stage".
My question is whether I should pour directly from the primary carboy into these bottles, or pour the wine into another receptacle while I clean the carboy then put it back in. I am afraid to put the wine directly into the airght bottles as I have heard of bottles blowing up. I also do not want to leave the wine sitting on the layer of dead lees for any prolonged period of time.
I also have a jug of fresh pressed apple juice from the farmers market fermenting which I will have to deal with soon.
If anyone has suggestions I would appreciate it.
Thanks,
Mike
I have recently started fermenting my own wine with the absolute bare necessities. My first batch of milk jug wine finished up about a week ago and is surprisingly tasty.
Since then I have ordered some real wine yeast and a glass carboy with an airlock. I currently have welch's concentrate wine going in that one and it seems to be about done fermenting. It has been in there for about 10 days. The issue is that, being on such a tight budget, I do not have many other glass containers to rack into. I have quart mason jars, a few swing top bottles, and a couple empty vodka bottles. I plan on using these for the "bottling stage".
My question is whether I should pour directly from the primary carboy into these bottles, or pour the wine into another receptacle while I clean the carboy then put it back in. I am afraid to put the wine directly into the airght bottles as I have heard of bottles blowing up. I also do not want to leave the wine sitting on the layer of dead lees for any prolonged period of time.
I also have a jug of fresh pressed apple juice from the farmers market fermenting which I will have to deal with soon.
If anyone has suggestions I would appreciate it.
Thanks,
Mike