I’ve always wanted to ferment stuff, I have several friends who brew beer, so when I saw that NB had wine making kits at 40% off, I had to jump all over it.
I’ve lurked here and a few other similar sites for about a week now, and it seems making wine is as easy or as complex as one wants it to be. I also was looking for my first kit to try out before I takle actual fresh fruit, the Trinity Red kit seemed to come up often and with people getting good results.
I started my batch the other night, and followed the directions with one change- I added 20 oz of Sun Maid raisins in a muslin pouch.
Now that my batch is buzzing away crazily with fermentation, I’m starting to second guess myself.
- Should I have boiled or otherwise treated the raisins before adding them to the batch?
- With the liquid displacement of the raisins cause problems? I added the raisins before topping up the fermenter with water to the 6 gal mark.
- When I do the first racking to the secondary fermentation bottle, do I squeeze out the raisins, or just let them be?
- The directions say not to top off the secondary fermentation, but this seems to go against everything I’ve read so far. Should I deviate from the procedure at that point, top off, let it ferment and do a series of rackings over several months to a year?
- I’m pulling he top off my fermenter to poke down the bag of raisins and give a short gentle stir twice a day so far, everything looks and smells fine, should I keep doing this or am I giving the batch too much air exposure?
- My initial specific gravity before adding yeast corrected to ~1.092, does this sound high enough?