Hello guys I'm thinking of trying to make some wine for my wife. I've never made a wine before and was wondering if it's even feasible with my work schedule. I work away from home, on a 22 days working, 13 days off schedule. Do you guys follow directions real close with your wines? I know with my beers I just set a batch in the fermenter as soon as I start my days off. Day 10-11 I rack to secondary and leave it. When I return from work after 22 days I bottle and start another batch fermenting. I'm not too worried about numbers, as long as the beers taste great I'm happy.
Can I do this for wines too? How well will they usually clear after 3 weeks secondary without a fining agent?
Can I do this for wines too? How well will they usually clear after 3 weeks secondary without a fining agent?