First of all, hello NB’ers! I have read much on this forum, but this is my first post. I have made several 6 gal batches of wine using Welch’s fruit juice, mostly about 2 years ago. I have enjoyed the experiences, and produced wine that I was very happy with. My knowledge comes from you folks, the local wine shops, YouTube, the friend who got me started, and a book I bought called “Mary’s Recipes” by Jerry Uthemann. I have found a discrepancy about when to add the yeast that has me a bit confused. For example, “Mary’s Recipes” says to:
- pour juice in the primary fermentor
- add water
- add sugar
- add any other additives, including campden tablets, but not yeast.
- set SG at 1.095, then cover with sterile sheet for 24hrs.
- THEN add yeast.
etc, etc…
I was hoping you more experienced folks could share your opinions and experiences about the 24 hour thing. Is this 24 hour thing even required? Is it so all the stirred up ingredients have time to completely dissolve and break down into finer particles?
Thanks NB for this forum, and thank you folks for any help!