Started tweaking a pinot noir on the 31st while family was visiting. Tossed in 1 lb raspberries sauteed in pinot juice and a bit of oak (mother wished for raspberries). Tweaked down to 5 gallons, starting gravity was 1.100. Smells great so far, the raspberry is subtle, which is good. Racked into secondary a few days ago and fermentation is still going strong with no signs of stress on the yeast.
If you read this post last year, would you have ever believed that it woulda been written by you in less than a year??
Sounds like you are killing it over there. Good for you Zintrigue. Keep on tweakin' !
Btw- are you just under the neck of the carboy, but still close to it? I think your cool as long as the surface area is closer in size to the neck than to the full carboy width. And also, most importantly, properly sulphited. And just put your vacuum seal on the bung, re-pumping maybe a couple times a week to be safe since you can't tell if you lose pressure.
***OR......this is the perfect opportunity to order a headspace eliminator. You don't need the whole AllInOne pump to use it. You could use a hand vacuum pump with it and as long as that blue "baby snot remover" thing is depressed your good to go. You see it fill up some? Just pump out some more o2. Easy peasy. ***
Steve should rename the "Headspace Eliminator" to the "HeadACHE Eliminator" because that's what it really does
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