Finally got the nerve to try a red again, after sounding advice off here, and my LHBS. Wanted to make a Beaverdale "Barolla"( Barollo). Took advice of using a 10L bucket, rather than demijohn, to prevent fierce bubbling, and to use a custom yeast - "Vintners Harvest: SN9".
I was concerned with these hot days we've had, but was assured I'd be OK (no heating mat).
After 3 days, when it seemed the fierce bubbling had subsided, I transferred to an airlocked demijohn.
Activity seemed a little sluggish, but was there.
Just checked the s.g. and it's a tad under 990, and the wine tastes ... quite good.
Is a full fermentation in 11 days possible, or desireable ?
I was concerned with these hot days we've had, but was assured I'd be OK (no heating mat).
After 3 days, when it seemed the fierce bubbling had subsided, I transferred to an airlocked demijohn.
Activity seemed a little sluggish, but was there.
Just checked the s.g. and it's a tad under 990, and the wine tastes ... quite good.
Is a full fermentation in 11 days possible, or desireable ?
