We added sugar water to the mixture and transferred it to the 5 gallon carboy. We placed an airlock on it to start the anaerobic fermentation process. Then, 10 days later we poured more sugar water to top off the carboy so that there is limited air in there and we get as much wine as possible!
Last year we kept the wine in a cellar to keep it at an even temperature but this year we're keeping it in the cabin, with two blankets wrapped around the carboy. Although it is pretty chilly in the morning (40s) the yeast is still working fine so we'll probably keep it here until we bottle it.
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