ShellinTX
Member
Hi everyone,
I started my first batch of five gallons of unfiltered apple juice. I had an extra sterilized jug, so I poured some off of each to avoid overflowing. I am using Nottingham yeast. I added a little peptic enzyme today. It has been fermenting for 7 days. I have been swirling it each day to make sure the fermenting is going strong. (I am not sure I am supposed to do this.) There are a lot of bubbles still after swirling. To look at the jugs on the counter sitting before the swirl, not much is happening in the gallon jugs. Am I ok to rack to a bigger carboy now? If I am wanting to add fruit for secondary fermenting, should I do it now or wait? Do I have to wait for it to totally clear before racking? I'm sorry for all of the questions. The unfiltered apple juice has not cleared as fast as our muscadine wine, so I am a little worried.
I started my first batch of five gallons of unfiltered apple juice. I had an extra sterilized jug, so I poured some off of each to avoid overflowing. I am using Nottingham yeast. I added a little peptic enzyme today. It has been fermenting for 7 days. I have been swirling it each day to make sure the fermenting is going strong. (I am not sure I am supposed to do this.) There are a lot of bubbles still after swirling. To look at the jugs on the counter sitting before the swirl, not much is happening in the gallon jugs. Am I ok to rack to a bigger carboy now? If I am wanting to add fruit for secondary fermenting, should I do it now or wait? Do I have to wait for it to totally clear before racking? I'm sorry for all of the questions. The unfiltered apple juice has not cleared as fast as our muscadine wine, so I am a little worried.