Got myself a brand new 6-bottle Barola kit, from my favourite LHBS. Sadly it's not that "L", so I rarely get to go there. Anyway, I digress.
After the disaster that was the Merlot I am very keen to get this one spot on. So here's my thinking ...
1) santise everything to operating theatre standards.
2) Rather than mix in the demijohn, mix in the nice 5L jug I bought, and then transfer to the demijohn.
3) Do not use a heater mat. Ambient temperature in the house at the moment is 18 (getting up first thing in the morning) -22 (around 10pm)C. So the widest range is 17-21 C.
4) After 4 days, rack the wine from one demijohn to another to continue fermentation off the initial dead yeast.
5) Use a LBHS recommended yeast "Vitners Harvest SN9"
6) Record starting SG (I've never done this, as the kits say it's not needed) as an idea of what the FG should be.
e2a:
7) Ensure starting temperature is 20C
Any comments ?
As an aside, the Chardonnay I brewed at the same time as the Merlot has been declared by SWMBO as the best yet
After the disaster that was the Merlot I am very keen to get this one spot on. So here's my thinking ...
1) santise everything to operating theatre standards.
2) Rather than mix in the demijohn, mix in the nice 5L jug I bought, and then transfer to the demijohn.
3) Do not use a heater mat. Ambient temperature in the house at the moment is 18 (getting up first thing in the morning) -22 (around 10pm)C. So the widest range is 17-21 C.
4) After 4 days, rack the wine from one demijohn to another to continue fermentation off the initial dead yeast.
5) Use a LBHS recommended yeast "Vitners Harvest SN9"
6) Record starting SG (I've never done this, as the kits say it's not needed) as an idea of what the FG should be.
e2a:
7) Ensure starting temperature is 20C
Any comments ?
As an aside, the Chardonnay I brewed at the same time as the Merlot has been declared by SWMBO as the best yet