My 2nd vint ever: an anticipated Apricot wine

[Uden]

I used (again) Red Star's Pasteur champagne yeast only one packet for 6.3 gallons. I used 6 Campden tablets and to sweeten/ferment I used 141 ounces of pure blue agave nectar from Madhava and about 10-11 pounds of pitted, pureed apricots. Also topped it off with a few liberal squirts of cO2 before covering. Any constructive criticism, advice or any feedback at all really would be greatly appreciated. Also used 23 drops of pectic enzyme, which is less than suggested however I've read that pectic enzyme can cause headaches after consumption so I have tried to use less each time I vinted. I've had no bad complaints about my first vint, and on a scale of 1-10 I've been rated 6-7 by friends and family. (Wish I had more people who didn't know me who could taste test for me..)

 

[Uden]

And less than 2 hours in I already see fermentation pressure building.

 

[Uden]

So had trouble with the must foaming and expanding up into the airlock but i removed about 2 cups worth of liquid from the batch and it seems to be doing fine now. Wish I had access to a better camera and lighting, sorry folks.

Day #2 of the fermentation.

So no one has any advice or anything to say about my methods, ingredients, setup? I guess I'll take that as a good sign. Cheers.

 

[Uden]

i added some campden tabs and racked this into a smaller container... had to dump about a gallon. not sure what it was but everything i read pointed to mycoderma... so i racked into a container with almost no headspace and added the campden tabs as i said. its looking clearer and clearer now. hoping for the best as i cannot afford to make another batch right away.