Hi! I'm completely new to this, and want to learn as much as i can before i start my first batch of... anything. I've done as much research as i can, but i've reached a bit of a roadblock at this point and could use some help.
...ill try to underline the important bits so y'all dont have to read everything.
I intend to use store-bought fruit juice (not to be a cheapskate, i just don't like too many moving parts and its a nice easy base. i'm going to be using all proper equipment) - I can find all sorts of recipes for fruit wine, but not alot of clear information about what you're supposed to do *after* fermentation.
Obviously, tap/siphon it off into a new container, but... is that it? Should i transfer it as soon as fermentation has clearly come to a halt, or cold crash it first and then transfer it, or...?
Kinda important because itll determine how much i make in one hit:
How long will this kind of wine last in the fridge? What's its lifespan? Does it go bad, and if so after how long?
This should be an easy one: I live in a rural area, so no LHBS nearby. So, i can't figure this out with my eyes and a tape measure... I intend to use a 5-10L demijohn as my fermentation vessel, but i can't figure out if a tap that says its made to fit a carboy will fit on it or not? I'd rather not use a siphon if i don't have to. Should this fit on this or do i need to grit my teeth and siphon?
Second last, prepare to dive down my throat.
Is boiling hot water enough to clean stuff after i've used it, or should i throw money at no-rinse cleaning products?
And lastly, a rough overview of my intended process, to make sure i'm not doing something horrifically wrong.
3L Jug of Apple & Blackcurrant Juice (No Preservatives)
~3 cups of CSR Brown Sugar
7g SN9 Wine/Cider Yeast
Decant juice into 5L Demijohn
Add sugar, shake vigorously
Add yeast, shake gently
Add yeast nutrient, dont... shake?
Stick bung in top and set up airlock
Leave it to ferment in a dark place
Switch to 1L bottles for storage/use
Thanks everyone!
...ill try to underline the important bits so y'all dont have to read everything.
I intend to use store-bought fruit juice (not to be a cheapskate, i just don't like too many moving parts and its a nice easy base. i'm going to be using all proper equipment) - I can find all sorts of recipes for fruit wine, but not alot of clear information about what you're supposed to do *after* fermentation.
Obviously, tap/siphon it off into a new container, but... is that it? Should i transfer it as soon as fermentation has clearly come to a halt, or cold crash it first and then transfer it, or...?
Kinda important because itll determine how much i make in one hit:
How long will this kind of wine last in the fridge? What's its lifespan? Does it go bad, and if so after how long?
This should be an easy one: I live in a rural area, so no LHBS nearby. So, i can't figure this out with my eyes and a tape measure... I intend to use a 5-10L demijohn as my fermentation vessel, but i can't figure out if a tap that says its made to fit a carboy will fit on it or not? I'd rather not use a siphon if i don't have to. Should this fit on this or do i need to grit my teeth and siphon?
Second last, prepare to dive down my throat.
Is boiling hot water enough to clean stuff after i've used it, or should i throw money at no-rinse cleaning products?
And lastly, a rough overview of my intended process, to make sure i'm not doing something horrifically wrong.
3L Jug of Apple & Blackcurrant Juice (No Preservatives)
~3 cups of CSR Brown Sugar
7g SN9 Wine/Cider Yeast
Decant juice into 5L Demijohn
Add sugar, shake vigorously
Add yeast, shake gently
Add yeast nutrient, dont... shake?
Stick bung in top and set up airlock
Leave it to ferment in a dark place
Switch to 1L bottles for storage/use
Thanks everyone!