Making Wine @ Home (Part 3)
Sunday, February 15, 2009 at 9:05PM This is the third part of a series following a batch of wine from fermenter to glass. Be sure to check out the other posts in the series.
Today I moved the wine from the primary fermentation bucket to a 6 gallon glass carboy. Its important after the first 10 days or so to move the wine (yes, it is actually wine now) leaving behind the initial sediment and spent yeast or "lees". If the wine is left to sit on the lees too long they will impart off-flavors to the wine.
This is a good time to check the progress of the fermentation. This batch started out at an original gravity of about 1.100 and after about two weeks of steady fermentation has dried it out to about 0.996! This equates to about 13% ABV so far. This is a pretty good indication that the fermentation is nearly complete. I will let it sit in the carboy for another 10 days or so and then begin the degassing and clarification steps prior to bulk aging. Be sure to check out the other posts in the series ...
Wine, wine making in Homebrewing, Wine
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