I am making my first batch of wine and I chose Apple that I made from juice. The recipe I used had me add the yeast and then lock it down with an air lock and let it sit. I have been this way since July 14th. I am making it to give out as Christmas presents. Now I am seeing more recipes that say I have to transfer it to another carboy every so often. Did I ruin my batch? I still have time to transfer it to another carboy and it can sit there for 30 days before I was planning to bottle. Should I do that? Do I need to add anything to it when I transfer it?
Thanks in advance,
Ken Turner
Thanks in advance,
Ken Turner