Blacksmith1
Captain Cheap
all 1 gallon. Started early dec before I learned the value of keeping notes. fermented at an avg. of 72F.
If there is no activity in the carboy and no gas escapes when you pop the cap ( yes they were capped for more than a week) will bottling hurt the aging. there was no sediment, nice and clear on one, a bit of pectic haze in the other, An apple wine heated to add spices and orange slices with no pectic enzyme or any other additives than the yeast.
the corks are all tasting corks as that's all I had on hand, and the bottles are standing so I figure if they do produce CO2 it will just push the cork out.
And on that subject I noticed that some of my collected used wine bottles took the corks easily, some took and effort (2 corks broke) to get in. How does one determine which cork size to use?
If there is no activity in the carboy and no gas escapes when you pop the cap ( yes they were capped for more than a week) will bottling hurt the aging. there was no sediment, nice and clear on one, a bit of pectic haze in the other, An apple wine heated to add spices and orange slices with no pectic enzyme or any other additives than the yeast.
the corks are all tasting corks as that's all I had on hand, and the bottles are standing so I figure if they do produce CO2 it will just push the cork out.
And on that subject I noticed that some of my collected used wine bottles took the corks easily, some took and effort (2 corks broke) to get in. How does one determine which cork size to use?