Hello All
I'm new to wine making so didn't pay as much attention as I should to the fact that I'm going on holiday on day 29 of the brew. I'm making California Connoisseur Savingnon Blanc. It started ferminting yesterday at SG: 1.080. The airlock is bubbling nicely about 3 times a minute.
I need some advise to make sure the following reccomended steps stay to time:
Day 1 Primary Fermentation
Day 8 Secondary Fermentation
Day 20 Degassing
Day 22 Stabilizing and Clarification
Day 28 Bottling
So its still only day 2 in the brew, but I've only just left myself with the reccomended 28 days. The cupboard the FV is sitting in has a digital thermometer reads a reasonably constant 20.2 degrees although it did drop to 19.4 degrees in the night so I've wrapped a fleece blanket around the FV with some gaffer tape.
Is there anything I can do to make sure this batch of wine gets to bottle in good condition at day 28?
Thanks
Llamapup
I'm new to wine making so didn't pay as much attention as I should to the fact that I'm going on holiday on day 29 of the brew. I'm making California Connoisseur Savingnon Blanc. It started ferminting yesterday at SG: 1.080. The airlock is bubbling nicely about 3 times a minute.
I need some advise to make sure the following reccomended steps stay to time:
Day 1 Primary Fermentation
Day 8 Secondary Fermentation
Day 20 Degassing
Day 22 Stabilizing and Clarification
Day 28 Bottling
So its still only day 2 in the brew, but I've only just left myself with the reccomended 28 days. The cupboard the FV is sitting in has a digital thermometer reads a reasonably constant 20.2 degrees although it did drop to 19.4 degrees in the night so I've wrapped a fleece blanket around the FV with some gaffer tape.
Is there anything I can do to make sure this batch of wine gets to bottle in good condition at day 28?
Thanks
Llamapup