Did I miss you decanting to your bucket to fermenter on 1st video? Great presentation. I’ve been making a dry IPA for hubby for a few years, and Cider for me. Love my bottling wand.
Hello there! I just checked and no you didn't miss it. Guess I forgot to include that part in the video! The first racking is pretty simple, once the primary fermentation is done you siphon the wine from your fermenting bucket into your carboy. Make sure you don't disturb the sediment, then put on an airlock and let it age for at least six weeks in total. The hard cider sounds good to me too, we also like to make that although I haven't made a video about it yet! I totally agree about the bottling wand, makes the job much easier! Thanks for the comment!
I haven't, although it's on my list of things to try. You use the flowers right? That could be something for this spring! Have you tried making it? Any suggestions?
@@idamandahomestead4221 yes, you do use the flowers! They give it a beautiful yellow color. I'm not sure how much they grow near you, but come late spring in New Hampshire they are everywhere. I haven't tried making it yet, but it's definitely on the bucket list for this year.
@@evanholland7876 yes we have lots around here about the same time of year. Maybe I will look into that and do a small batch. See what I think. Have you ever tried making parsnip wine? That stuff is good too! So many options for the home brewer!
Hello there! You could definitely let it age for longer than 6 weeks, in fact the longer it ages the more the tannins mellow out. However, if you are going to store it for longer than six months you will want to add more potassium metabisulphite to prevent it going off. Thanks for the comment!
Did I miss you decanting to your bucket to fermenter on 1st video? Great presentation. I’ve been making a dry IPA for hubby for a few years, and Cider for me. Love my bottling wand.
Hello there! I just checked and no you didn't miss it. Guess I forgot to include that part in the video! The first racking is pretty simple, once the primary fermentation is done you siphon the wine from your fermenting bucket into your carboy. Make sure you don't disturb the sediment, then put on an airlock and let it age for at least six weeks in total.
The hard cider sounds good to me too, we also like to make that although I haven't made a video about it yet!
I totally agree about the bottling wand, makes the job much easier! Thanks for the comment!
Great video! Have you ever tried making dandelion wine?
I haven't, although it's on my list of things to try. You use the flowers right? That could be something for this spring! Have you tried making it? Any suggestions?
@@idamandahomestead4221 yes, you do use the flowers! They give it a beautiful yellow color. I'm not sure how much they grow near you, but come late spring in New Hampshire they are everywhere. I haven't tried making it yet, but it's definitely on the bucket list for this year.
@@evanholland7876 yes we have lots around here about the same time of year. Maybe I will look into that and do a small batch. See what I think. Have you ever tried making parsnip wine? That stuff is good too! So many options for the home brewer!
What if you let it age for longer than 6 weeks?
Better wine? Worse?
Hello there! You could definitely let it age for longer than 6 weeks, in fact the longer it ages the more the tannins mellow out. However, if you are going to store it for longer than six months you will want to add more potassium metabisulphite to prevent it going off. Thanks for the comment!