beyondhuman
Junior
- Joined
- Aug 27, 2009
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I have collected everything I will need (also I switched my plan from fresh peaches to cherry concentrate) and will be starting my first batch of wine in just a few hours.
I just wanted to double check my plans with some more experienced wine makers:
1) mix 1 tablespoon sodium metabisulfite with 1 gallon of water
2) wash EVERYTHING involved with this solution.
3) poor can of concentrate into primary fermenting bucket
4) poor in water to 5 gallon line (can says it will be about 4.5 gallons)
5) add 2 tsp. acid blend, .5 tsp tannin, 4 tsp. yeast nutrient, and 2.5 tsp. pectin enzyme (as called for in recipe on can)
6) add sugar till specific gravity is 1.095
7) add 5 campden tablets (this is what the recipe says but do they add 1 tablet per gallon? makes sense but idk for sure)
8) make yeast starter by gently mixing a pinch of yeast nutrient, 1 tablespoon of sugar, and some lukewarm water with yeast packet (is this done in an open container like a cup or a bowl or should I sanitize a bottle and make the starter in there with the cap slightly unscrewed because of co2 production? Also what temp should this be left at? cool like a fridge or room temp like my desk, or warm like on the heater?)
9) wait 24 hours
10) put yeast starter into must
11) cover with lid with air lock
12) all done things are off to a good start.
That is how I understand the process that is going to begin in a couple of hours. Thoughts, opinions, and corrections are more than welcome!
Thanks I can't wait to get started.
I just wanted to double check my plans with some more experienced wine makers:
1) mix 1 tablespoon sodium metabisulfite with 1 gallon of water
2) wash EVERYTHING involved with this solution.
3) poor can of concentrate into primary fermenting bucket
4) poor in water to 5 gallon line (can says it will be about 4.5 gallons)
5) add 2 tsp. acid blend, .5 tsp tannin, 4 tsp. yeast nutrient, and 2.5 tsp. pectin enzyme (as called for in recipe on can)
6) add sugar till specific gravity is 1.095
7) add 5 campden tablets (this is what the recipe says but do they add 1 tablet per gallon? makes sense but idk for sure)
8) make yeast starter by gently mixing a pinch of yeast nutrient, 1 tablespoon of sugar, and some lukewarm water with yeast packet (is this done in an open container like a cup or a bowl or should I sanitize a bottle and make the starter in there with the cap slightly unscrewed because of co2 production? Also what temp should this be left at? cool like a fridge or room temp like my desk, or warm like on the heater?)
9) wait 24 hours
10) put yeast starter into must
11) cover with lid with air lock
12) all done things are off to a good start.
That is how I understand the process that is going to begin in a couple of hours. Thoughts, opinions, and corrections are more than welcome!
Thanks I can't wait to get started.