Hello all, i have been lurking for a while and decided to join you. You seem to be the right group of folks to pose my questions to. Thank you for making this place what it is. I have gained a wealth of knowledge from just sitting on the sidelines listening. I live in Florida and have only recently got the urge to start making wine. Enough about me, just saying hi
Newb here
- Thread starter Corey73
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winemaker_3352
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Welcome aboard!!!
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Corey welcome aboard. As you noticed we'll help you through any questions/issues you may have and at the same time we have a lot of fun.
djrockinsteve
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Lurking leads to learning. Learning leads to trying. Trying leads to liking. Liking leads to a full blown addiction.
Welcome aboard....keep learning 'cept don't be a stranger.
Welcome aboard....keep learning 'cept don't be a stranger.
I do have a weird question about temperature. what should the room temp be for the secondary? The Mrs. does not like me bringing my "projects" in the house, we live in Florida and as you can imagine, it is starting to get a bit warm. She makes me keep everything out in the barn, but the barn isn't regulated, so I'm wondering if when I rack to seconday, i should move the dimijohn inside?
Mr. Wade, I have Sassafras in the primary right now... started at 1.085 and is now at 1.048ish, working kinda slow but still working. Got the recipe off of Jack Keller site and am following it to the letter, except for the yeast. Recipe called for champagne yeast and i had EC-1118. Don't know if that will make a difference but i needed to use it anyway.
Welcome aboard!
Your yeast will work fine. Like the champagne yeast, it is a hardy yeast and hard to get it stuck, so you will be fine. It also has a good alcohol range.
