Blanc du Bois grape

[Jim P]

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</font>On 10/28 , I started my first batch of Blanc du Bois wine in
my 5.25gal Pyrex carboy as the primary. Starting SG@ 1.098 , and after 24hrs ,
pitched in EC-1118 yeast with juice temperature at 68 degrees.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /></font></font>

</font>Fermentation started within 15hrs with airlock attached ,
and fermentation is going well.</font></font>

</font></font>

</font>Should I pull off the bung and stir twice a day , since I
only used the juice without any of the pulp.</font></font>

</font></font>

</font>Also , do I need to transfer this wine into another carboy
when the SG is at 1.010 , or should I leave it until it finishes to dryness at
an SG of .990.</font></font>

</font>

 

[PeterZ]

I would leave it until it is finished. Stirring wouldn't hurt as you get close to dry, just to re-suspend the yeast so they can more effectively do their thing.

 

[Jim P]

 

[Jim P]

Thanks Peter
I checked the SG last night and it is at 1.028 , and is still fermenting well.
Sorry thatI haven't responded sooner , but I haven't been able to get onto the Forum from my home computer.