I don't understand the logic behind the instructions in this kit. First MM All Juice. Have only done 2 Cellar Craft kits before this one. The CC kits made absolute sense as far as timing for transfers and the addition of packets.
From the raisin addition to the transfers from primary to secondary I am at a loss here.
I transfered from primary to secondary carboy yesterday a FULL day later than what the instructions said to. SG was at 1.032 instead of the 1.5-1.4.
After squeezing the raisins, adding the yeast nutrient and stirring the must I transferred into a 6 gallon Italian glass carboy. I got a wine volcano. Lost about a half glass of wine. The CO2 is coming off like a rocket now that its all confined to the 2 inch opening in the top of the carboy.
The instructions say to stir daily to get the oak dispersed. This AM I get up and look at the thing and its still foaming at the top. I decide to stir gently to see if I can get the oak to disperse a bit. You guessed it, another wine volcano.
CO2 is still just pouring out the top. There will be no way to stir this until it settles down.
It seems to me this thing should have just stayed in the primary until dry, then transferred to secondary, add oak and stir daily for another 7-12 days until secondary fermentation was complete. Then rack and continue.
Anyone else have this problem or is it just me? For those who have made more than a few of the MM kits, do you follow the included MM instructions to the letter or deviate?
From the raisin addition to the transfers from primary to secondary I am at a loss here.
I transfered from primary to secondary carboy yesterday a FULL day later than what the instructions said to. SG was at 1.032 instead of the 1.5-1.4.
After squeezing the raisins, adding the yeast nutrient and stirring the must I transferred into a 6 gallon Italian glass carboy. I got a wine volcano. Lost about a half glass of wine. The CO2 is coming off like a rocket now that its all confined to the 2 inch opening in the top of the carboy.
The instructions say to stir daily to get the oak dispersed. This AM I get up and look at the thing and its still foaming at the top. I decide to stir gently to see if I can get the oak to disperse a bit. You guessed it, another wine volcano.
CO2 is still just pouring out the top. There will be no way to stir this until it settles down.
It seems to me this thing should have just stayed in the primary until dry, then transferred to secondary, add oak and stir daily for another 7-12 days until secondary fermentation was complete. Then rack and continue.
Anyone else have this problem or is it just me? For those who have made more than a few of the MM kits, do you follow the included MM instructions to the letter or deviate?
