I've been brewing beer for about a decade but I have never tried my hand at wine until now.
I made my first batch after finding Yooper's recipe and I just wanted to ask the more experienced folks just to make sure I have it all the steps ahead right.
My recipe:
3 gallons of Great Value white grape juice
8oz cran-cherry
3.5lb cane sugar heated in 16oz of water
2 tsp pectic enzyme
3 tsp yeast nutrient
50oz water
2 5gram packs of 71B yeast
I overshot my target OG so I added the 50oz of water to reach 1.098. I hope to finish around 1.010 giving me 12 abv.
I put it in a 6 gallon better bottle and set the fermentation temperature to 66. I plan to swirl it once a day for the first week.
Once I reach my final gravity of 1.010 (which I think will be now more than 2 weeks). I will rack off into three separate gallon glass jugs with airlocks for secondary fermentation.
It's my understanding that secondary needs to be done in smaller vessel to reduce head space and oxygen.
Should I add campden tablets during transferring to secondary or will that stop the yeast from cleaning up everything. And how long should I let them stay in the secondary fermenters.
After secondary is finished (stabilized) I plan to add campden tablets and potassium sorbate to a carboy, back sweeten if necessary and bottle.
I am also toying with the idea of adding wine tannins or oak chips to one of the three jugs.
Does any this sound right?
Thanks in advance
Cheers
I made my first batch after finding Yooper's recipe and I just wanted to ask the more experienced folks just to make sure I have it all the steps ahead right.
My recipe:
3 gallons of Great Value white grape juice
8oz cran-cherry
3.5lb cane sugar heated in 16oz of water
2 tsp pectic enzyme
3 tsp yeast nutrient
50oz water
2 5gram packs of 71B yeast
I overshot my target OG so I added the 50oz of water to reach 1.098. I hope to finish around 1.010 giving me 12 abv.
I put it in a 6 gallon better bottle and set the fermentation temperature to 66. I plan to swirl it once a day for the first week.
Once I reach my final gravity of 1.010 (which I think will be now more than 2 weeks). I will rack off into three separate gallon glass jugs with airlocks for secondary fermentation.
It's my understanding that secondary needs to be done in smaller vessel to reduce head space and oxygen.
Should I add campden tablets during transferring to secondary or will that stop the yeast from cleaning up everything. And how long should I let them stay in the secondary fermenters.
After secondary is finished (stabilized) I plan to add campden tablets and potassium sorbate to a carboy, back sweeten if necessary and bottle.
I am also toying with the idea of adding wine tannins or oak chips to one of the three jugs.
Does any this sound right?
Thanks in advance
Cheers