StudentFermenter
New Member
Hey everyone, spent a while reading all the posts, so hopefully not completely clueless, just a few questions about my WOW variations.
I've got two on the go currently
2lr AJ + 1L Cranberry Juice
+ Tannin/wine yeast/water to fill DJ/nutrient and everything sterilised.
sugar to Sg of 1.072
Second one
1ltr wgj 1 Ltr rgj and 1ltr cranberry and raspberry juice drink (ocean spray)
again everything needed and sugar to 1.076 (Hoping for a fruity rosè style)
Now In my eagerness I set these up yesterday and today respectively, but I'm driving back to my university on Saturday.
Now Ideally I want to stop fermentation so my journey is less bubbly, and would ideally like to stop the yeast, and rack it into another dj to remove most of the sediment, and let it settle up there. Or even just to flat out clear it with finings and bottle to take back.
But I've read on here that some people recommend not stopping the yeast early for fear of the yeast not finishing up. Now I'm not too worried about the alcohol content, just I'd rather have a clearer wine/cider.
Should I be measuring the cider and stop and rack when reached about 5% due to the leftover sugar I wouldn't need to back sweeten?
Any help on this subject would be fantastic.
Thank in advance
StudentFermenter is online now Report Post
I've got two on the go currently
2lr AJ + 1L Cranberry Juice
+ Tannin/wine yeast/water to fill DJ/nutrient and everything sterilised.
sugar to Sg of 1.072
Second one
1ltr wgj 1 Ltr rgj and 1ltr cranberry and raspberry juice drink (ocean spray)
again everything needed and sugar to 1.076 (Hoping for a fruity rosè style)
Now In my eagerness I set these up yesterday and today respectively, but I'm driving back to my university on Saturday.
Now Ideally I want to stop fermentation so my journey is less bubbly, and would ideally like to stop the yeast, and rack it into another dj to remove most of the sediment, and let it settle up there. Or even just to flat out clear it with finings and bottle to take back.
But I've read on here that some people recommend not stopping the yeast early for fear of the yeast not finishing up. Now I'm not too worried about the alcohol content, just I'd rather have a clearer wine/cider.
Should I be measuring the cider and stop and rack when reached about 5% due to the leftover sugar I wouldn't need to back sweeten?
Any help on this subject would be fantastic.
Thank in advance
StudentFermenter is online now Report Post