(hmmm... that would be like 10 cases of wine, wouldn't it?)
That's only a four month supply at a bottle per day..
(hmmm... that would be like 10 cases of wine, wouldn't it?)
Here is my process, which works out very well for me:
1. Perform Primary fermentation in a bucket.
2. Rack to 6.5 gallon carboy for final fermentation when SG is between 1.010 and 1.020.
3. When fermentation is complete(wine is "still") wait one week for completed fermentation to stabilize.
4. When the one week is up, move to another 6.5 gallon carboy, add stabilizers and clearing agent(s), and wait one week.
5. When the week is up, do one of two things:
a. For aging, rack gently to 6 gallon carboy and top up to reduce air space as much as possible.
b. For sweet wines (I call them Foo Foo's) rack gently to a vessel for immediate bottling.
Dosed with 4.5 tsp of fermax today. Let's see if this gets us home.
What did it end up at?
I've been following the thread and haven't quite figured out how you came up with a target FG. Did the kit instructions specify?
If your SG is still changing, even just a little bit, I would wait until you get the same reading three days in a row. That way you are fairly certain it is as low as it is going to ferment. I doubt if you will be able to detect the difference is 0.998 and 0.996, so I would not worry so much about the absolute value.
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