My first attempt at this is a 9l version using...
2 x Youngs Black Cherry Kits
Leftover skins from 5 boxes of pre-fermented tempranillo (with quite a lot of juice in to be honest)
1kg sugar (so far)
20g Medium Toasted Oak
Vintners Harvest SN9 Yeast
1 tsp Youngs Nutrient (basically DAP)
I got the kits going strong for a couple of days before adding the skins, then basically tipped the skins into the already fermenting kits... And am doing the usual cap punching routine (but blimey it's getting hot in there this time round so I think I need to do it more often than three times a day!)
A few questions if I may,
About how long do I leave the skins in for this time?
Could I add more oak (don't know what I'm doing with oak really and don't want to over do it but happily put a 'good' quantity in - just don't know what that is!)
Will it need more nutrient or will the skins take care of that side of things?
Help/ thoughts appreciated once again!
2 x Youngs Black Cherry Kits
Leftover skins from 5 boxes of pre-fermented tempranillo (with quite a lot of juice in to be honest)
1kg sugar (so far)
20g Medium Toasted Oak
Vintners Harvest SN9 Yeast
1 tsp Youngs Nutrient (basically DAP)
I got the kits going strong for a couple of days before adding the skins, then basically tipped the skins into the already fermenting kits... And am doing the usual cap punching routine (but blimey it's getting hot in there this time round so I think I need to do it more often than three times a day!)
A few questions if I may,
About how long do I leave the skins in for this time?
Could I add more oak (don't know what I'm doing with oak really and don't want to over do it but happily put a 'good' quantity in - just don't know what that is!)
Will it need more nutrient or will the skins take care of that side of things?
Help/ thoughts appreciated once again!
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