Hi all
Completely new to winemaking so please bear with me. and I hope this post is in the correct forum.
I currently have my first ever batch on the go, thought I would start with an easy relatively inexpensive kit for my first foray a Cellar 7 Sauvignon blanc
My designated brew area is an unheated room at the back of our garage, so I purchased a heating pad to help maintain a good temperature.
The first day I left it on constant and the temp was too high hitting 24-26 degrees so after a bit of experimentation, I now have it on a timer set at 5 hours off one hour on and its currently bubbling away nicely at 22 degrees at the start of day 4.
Start SG was 1.070 and I will keep an eye on it over the next few days to see if the fermentation has ended the instructions state i should be looking for < 1.000 SG at this point.
My plan and please correct me if this is incorrect is to rack off into a wide neck fermenter with a tap on, de-gas , add the bits and bobs over the stated timescales, leave to clear for a couple of days then bottle straight from here using my little bottler.
The bottles will be corked, stood up for a few days before laying down for storage.
Fingers crossed all goes well, and after a bit of research, i have a Beaverdale Merlot on the way for my first try at a red.
Any advice and guidance would be greatly received.
Cheers
Jim
Completely new to winemaking so please bear with me. and I hope this post is in the correct forum.
I currently have my first ever batch on the go, thought I would start with an easy relatively inexpensive kit for my first foray a Cellar 7 Sauvignon blanc
My designated brew area is an unheated room at the back of our garage, so I purchased a heating pad to help maintain a good temperature.
The first day I left it on constant and the temp was too high hitting 24-26 degrees so after a bit of experimentation, I now have it on a timer set at 5 hours off one hour on and its currently bubbling away nicely at 22 degrees at the start of day 4.
Start SG was 1.070 and I will keep an eye on it over the next few days to see if the fermentation has ended the instructions state i should be looking for < 1.000 SG at this point.
My plan and please correct me if this is incorrect is to rack off into a wide neck fermenter with a tap on, de-gas , add the bits and bobs over the stated timescales, leave to clear for a couple of days then bottle straight from here using my little bottler.
The bottles will be corked, stood up for a few days before laying down for storage.
Fingers crossed all goes well, and after a bit of research, i have a Beaverdale Merlot on the way for my first try at a red.
Any advice and guidance would be greatly received.
Cheers
Jim
