How long would it be safe in the second vessel after the campden/stopper,/,finings is done
Does it have to be transferred then to bottles immediately
Is there a risk of contamination if not
Ok I'll do the above steps plus add the campden with the stopper
Then i'm going to Syphon into 5 5 litre water bottles and refrigerate
Will I need to sanitise the water bottles after tipping out the water , I would hardly need to would I ?
They'll be the full bottles of drinking water u buy...
All looks good with the ferment
Couple of things I'm not sure about
All the equipment I have at the moment is 25 litre drums
Plan at the moment is to add the stopper , then finings and transfer wine (off the yeast) to second drum
Should I add the campden with the stopper or when transferring...
Hi
What would I be checking on the juice label to make sure it doesn't contain preservatives
I'm going to be stocking up at the weekend for wow recipes
Thanks in advance
Is there any particular temperature to measure the OG ?
I presume the temp has to be over 20 before adding the yeast ?
And also do you stir in the yeast or just throw it on top ?
Thanks