![]() ![]() Step No 2 -Secondary Fermentation – Day 6 – 8 This will ensure maximum fruit extraction. Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. Fermentation will start within 24–48 hours if the temperature is kept constant.ħ. ![]() Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80☏/21–24☌) to maintain a constant temperature for the next few days. The temperature should be as close to 75-80☏ (21–24☌) as possible to activate the yeast.Ħ. Open the yeast packet and gently sprinkle over the must. Check the temperature of the wine must (mixture) using your floating thermometer. If mixed properly your Specific Gravity should be between 1.065 and 1.072.ĥ. This reading will determine the potential alcohol of your wine (approx. Using your hydrometer and hydrometer test jar, check for the desired starting specific gravity. Bring the contents of your fermenter to the 6 US gallon (23 Liter) mark using cool water. After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient.Ĥ. In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water, the sugar and the grape concentrate (if required).ģ. Prepare the pears by crushing them, placing inside the nylon straining bag.Ģ. Super-Kleer Finings 2 fluid ounces (60 mL)ġ.Vintner-s Grape Concentrate – 9 ounces (250 mL).
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