BrewTech117
Well-Known Member
OK I have yet another question , Sorry I'm sure y'all are getting tired of these dumb questions but here goes again:
So 5 Weeks ago I brewed a batch of watermelon wine following the recipe here:
http://www.eckraus.com/winerecipes/watermelonwine.pdf
(A week later i brewed another batch so i have 2 carboys full of this stuff)
Today hits the 5 week mark and I was asking if it was ready I was told to put into a 2ndary (which this is the 4th time) and wait until i have a 1/4 inch of cake on the bottom of the carboy which its less than that and seems to have stopped bubbling. So im going to bottle the 1st batch to free up one of my carboys as I have a beer Id like to brew now.
Anyways To the Question: Step 7 Says:
7. Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that
have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the
wine, you want to leave all of the sediment behind, even if you lose a little wine.
My thought on this is im going to siphon from the Carboy to my bottling bucket (I dont have a racking cane but do have a hose to do so) SO Can I just siphon into the bottle bucket while stirring in the 5 crushed Campden Tablets than immediately bottle or do i need to wait 24 hours like i did in the first part of the recipe before pitching wine, I did some research and found that basically it creates a "GAS" will this cause an issue while in a bottle and corked? Am i Fine to just bottle it right after transferring from the carboy to the bottle bucket than to bottles and cork them? I assume I should let them sit a few days before trying it?
So 5 Weeks ago I brewed a batch of watermelon wine following the recipe here:
http://www.eckraus.com/winerecipes/watermelonwine.pdf
(A week later i brewed another batch so i have 2 carboys full of this stuff)
Today hits the 5 week mark and I was asking if it was ready I was told to put into a 2ndary (which this is the 4th time) and wait until i have a 1/4 inch of cake on the bottom of the carboy which its less than that and seems to have stopped bubbling. So im going to bottle the 1st batch to free up one of my carboys as I have a beer Id like to brew now.
Anyways To the Question: Step 7 Says:
7. Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that
have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the
wine, you want to leave all of the sediment behind, even if you lose a little wine.
My thought on this is im going to siphon from the Carboy to my bottling bucket (I dont have a racking cane but do have a hose to do so) SO Can I just siphon into the bottle bucket while stirring in the 5 crushed Campden Tablets than immediately bottle or do i need to wait 24 hours like i did in the first part of the recipe before pitching wine, I did some research and found that basically it creates a "GAS" will this cause an issue while in a bottle and corked? Am i Fine to just bottle it right after transferring from the carboy to the bottle bucket than to bottles and cork them? I assume I should let them sit a few days before trying it?