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Basic Winemaking: Wine
from Juice: Fall Bright, The Winemakers Shoppe
Recommended initial TA is .7 to .85 See Acid testing Potassium Metabisulfite
is a form of SO2 and added initially it will inhibit the yeast but not kill it. It may take a
day or two to get started. Follow instructions on the product
label. If you over-dose, the cure is time, waiting, patience.
1. Our juices are sulfited; no additional sulfite should be added prior to fermenting. 2. To ferment take the level of the juice down to the shoulder of the carboy and equip with an airlock ½ filled with water. The balance of the juice may ferment in a glass gallon jug with an airlock. Our juices are refrigerated. Warm to room temperature by waiting 24 hours to avoid cold shock to the yeast. 3. Re-hydrate the yeast with water according to packet instructions (no longer than 10 minutes as there are no nutrients present). 4. Add yeast to room temperature juice to avoid "cold shock". 5. Ferment 1 to 2 weeks or until a definite line of sediment is evident. Transfer via siphon to a clean container, add proper metabisulfite: 1/8 teaspoon per 5 gallons of red and ¼ teaspoon
per 5 gallons of white wine and top up with the reserved juice and/or wine from your cellar to within 1 inch of the stopper.
This transfer is called racking. 6. Ferment 1 to 2 months more. Rack when bubbling has ceased or has become very slow and a definite line of sediment (lees) shows. Add proper metabisulfite. Top up the new vessel with wine to within 1 inch of the stopper. 7. Rack, sulfite, and fine as necessary.
NOTE: Check your water level in the airlock frequently. They can go dry. Some winemakers use colored water to help visibility. Some use a metabisulfite solution for airlocks.
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