brewskiez
Well-Known Member
- Joined
- Oct 12, 2016
- Messages
- 104
- Reaction score
- 4
Sorry for all the questions... I've picked a lot more grapes than I thought and I've also realized I need a bigger fermenter. I see people using poly drums and trash cans.
1. Can I just get a trash can from walmart or does it need to be some special type of plastic?
2. De stemming is very tedious and time consuming is it necessary?
I noticed one guy saying he removed the stems to make vinegar. Maybe he meant he removed the stems so the wine did not turn to vinegar?
I have some dry montrets yeast I killed the wild yeast with metabisulfite (campden tablets) but I need to add more grapes tonight I had some confusion with the amounts and I wanted to pitch the yeast at the same time. I'm thinking its not to big of a deal if some wild yeast is in there eventually it will die because I would assume it would have a lower alcohol tolerance and the montrets would keep going. Is there anything anyone sees wrong with this a reason why I should treat the grapes another day before pitching yeast?
1. Can I just get a trash can from walmart or does it need to be some special type of plastic?
2. De stemming is very tedious and time consuming is it necessary?
I noticed one guy saying he removed the stems to make vinegar. Maybe he meant he removed the stems so the wine did not turn to vinegar?
I have some dry montrets yeast I killed the wild yeast with metabisulfite (campden tablets) but I need to add more grapes tonight I had some confusion with the amounts and I wanted to pitch the yeast at the same time. I'm thinking its not to big of a deal if some wild yeast is in there eventually it will die because I would assume it would have a lower alcohol tolerance and the montrets would keep going. Is there anything anyone sees wrong with this a reason why I should treat the grapes another day before pitching yeast?
