Tonight we were able to transfer the wine. Some good news and some possibly bad news, wine club buddies.Good news: The guage was at 1.006 so it was ready to transfer. Last night it was still too high when we checked. It should have been ready between 5-7 days. It took 9 days.
Bad news: Sam and I think that we weren't supposed to put the bung and airlock on until the step we took tonight. We aren't positive, but think it was supposed to be corked with the stopper until tonight and having the air lock and bung prior to tonight was allowing too much CO2 to be let out from the carboy/ fermenting wine thus why it took an extra two days to be ready for tonights step. Oops!
I guess we will see what happens! I still need to check with my friend Kristi and see if she might have some tips for us and if she will join us at our next meeting. (Still need to figure out when that will be, but am trying to coordinate it with when the wine will be ready.)
Many thanks to my hubby for the help! What a good wine maker- he even has the wine making dud's on!
1 comment:
bung is a funny word! make sure that stuff isn't to potent! Jill
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