Hey guys,
I'm making 5 gal of Bluberry Country wine using the following recipe:
8.8 lbs of Blueberry compote (100% Blueberry)
8.75 lbs Dextrose
7.5 tsp Acid Blend
2.5 tsp Pectic
2.5 tsp Energizer
5 Campden Tabs
1 Montrechet Yeast
Started the brew on June 10th in a bucket and transferred it to a carboy once all bubbling had stopped.
I just now went to rerack into another carboy and noticed that there is a significant amount of Dextrose at the bottom of the current carboy. I've never encountered this issue before so I'm not really sure how to proceed.
I have Fermaid O and am considering throwing in the appropriate amount to try restarting fermentation to finish off the rest of the dextrose but wanted to see if there is a better way to go about this.
I also have another 6 gal batch that I just started yesterday using the same ratios. Is there a way to avoid running into this same issue early on?
Pictures are of the 5 gal batch that I was going to rerack but held off on doing so as of now.
I'm making 5 gal of Bluberry Country wine using the following recipe:
8.8 lbs of Blueberry compote (100% Blueberry)
8.75 lbs Dextrose
7.5 tsp Acid Blend
2.5 tsp Pectic
2.5 tsp Energizer
5 Campden Tabs
1 Montrechet Yeast
Started the brew on June 10th in a bucket and transferred it to a carboy once all bubbling had stopped.
I just now went to rerack into another carboy and noticed that there is a significant amount of Dextrose at the bottom of the current carboy. I've never encountered this issue before so I'm not really sure how to proceed.
I have Fermaid O and am considering throwing in the appropriate amount to try restarting fermentation to finish off the rest of the dextrose but wanted to see if there is a better way to go about this.
I also have another 6 gal batch that I just started yesterday using the same ratios. Is there a way to avoid running into this same issue early on?
Pictures are of the 5 gal batch that I was going to rerack but held off on doing so as of now.