RIT_Warrior
Well-Known Member
So I'm making a fruit wine for the first time, and I made a bit of a splashy mess getting the strawberries out. Then, when transferring from the bucket to a 5 gallon carboy my autosiphon glugged half wine half air for 30 seconds or so. Most of the recipes for fruit wine that I see recommend transferring at 1.040 or so (I assume this is for the yeast to use up any oxygen you work up transferring and such), but I had been out and I didn't get to this guy until it was at .996.
I still have some headspace to fill up, should I take any corrective action while doing so? Extra sugar, maybe, for the yeast to burn off that excess O2 I just added in? Or should I just campden the yeast and let it sit?
I still have some headspace to fill up, should I take any corrective action while doing so? Extra sugar, maybe, for the yeast to burn off that excess O2 I just added in? Or should I just campden the yeast and let it sit?