Moley said:
Stuff does occasionally stick to the sides, but you had a clearing wine there sitting on a thick sediment so it needed racking. Maybe not now you've âagitatedâ it.
The one at the back clearing was not touched, just the one at front left with the crud on the side. It's a chardonnay, i pitched the yeast 14days ago and was taking FG and another today before racking and clearing SG 1.094 on 4/9/2011 FG 1.006 on 17/9/2011
Moley said:
The clear one at the back needs racking or bottling if it's not already beyond redemption.
That one at the back is my elderflower, I racked it last weekend and added finings. I am bottling that one this weekend, was going give it a couple more days as the top of the sediment was still fluffy, But after this post i WILL bottle today!!!! Well perhaps rack on CT and then bottle as my syphon skills need work!. SG 1.106 on 27/8/2011
FG 1.006 on 10/9/2011
Moley said:
I can't make out what the red one is, but what's all that crud around the shoulder?
Yea that one is blackcherry, Pitched my yeast 14 days ago, has still been bubbling a little, took a FG yesterday and will take another today to check before racking off and clearing. The crud is from the start of the ferment, was abit foamy! SG 1.092on 4/9/2011
FG1.005 17/9/2011
Moley said:
Main problem I see is that all of your jars are half empty. Finished wines like the one at the back are going to oxidise.
Ah, everyday is a school day! all 3 wines are the youngs kits, i just made to the volume in the instructions. If i were to top them up in future what would i do it with? if i used water would it just not dillute and weaken the taste/alcohol?
Partly a misconception on my part, i thought the airlock stopped oxygen from entering but allowing co2 to escape.
Wish i had posted photo's earlier to be honest as these points i would never had considered. Perhaps i should do a picture post of a winemaking day so i can get my process correct.
Thanks for the advice, Do you offer wine making lessons by any chance? where do i sign on!