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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Assuming you are using
whole crushed grapes less stems and Lalvin K1 V1116 yeast and transferred most of the sludge (less seeds and skins) to a 5 gallon carboy secondary,,,, then How many 1 gallon secondaries should I prepare for topping off the carboy during racking (s) to wind up with 5 gallons at bottling ? I read on Keller's site to move the sediment to the carboy when I transferred the primary to the carboy secondary. Apparently there is a lot of viable yeast in the sediment. Don't know if this made a difference but the carboy is producing 20 big "gaaaloooop" bubbles a minute in the airlock. The SG was 1.022 at 85F when the wine went into the carboy yesterday on Wed the 22nd. BTW a newbie "DUH" I tried a neighbor's idea to use my 80 qt Coleman cooler as a primary. 36 hours after pitching the yeast I opened the cooler to punch the cap down and my once 75F must was now 95 F !! "DUH", coolers are good at retaining cold AND heat (smile,,,,) Left the lid open and covered with a towel after cooling things down to 85F with an ice pack. Temp stayed right at 85F - 87F. Now that it is in the carboy not sure what the temp is. The yeast did not seem to mind one bit. |
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