Good news, the yeast seem to be eating their sugar. It's on it's way to becoming wine, and I admit that I was a tiny bit concerned that I didn't activate the yeast properly. The air lock is rising and the pressure is building and my god, it stinks. Smells like really, really bad bread that some spilt grape juice on and left for dead. Forgot to post on the first day, S.G. was 1.090 meaning the ~alcohol content is going to be 11.5%.
I've been reading some more about making wine at home, guess next batch I'll start primary fermentation without the air lock. They suggest that it has contact with air the first 5 to 7 days and at the secondary fermentation have the airlock. Also read that this wine should be aged anywhere from 2 to 24 months. I was hoping longer, I guess I need to look around for kits that have a req'd age time of 5-7+ years maybe longer, wouldn't mind having some for the grandchild celebration.
No comments:
Post a Comment