Dave, I wouldn't add the campden tablet - might stop your fermentation. Wait until your fermentation is complete and you're ready to rack then add one. Darlene
Well. fianlly did it.. got my first batch of wine going... Took
> welches and modified a couple recipies I found here and on jacks site.
> I have (if you remember) some grapes frozen, but wanted to have a
> batch under my belt before tossing my hard-earned grapes away. that
> way if something goes wrong, I am just out the juice.. not my grapes. >
> Here's what I did:
>
> took 2 cans of welches pourable (the ones in the soda cans)
> concentrate. put them in a one gallon glass jug (cleaned, sulfited,
> etc) and added enough water to get the level up to the bottom of the
> neck. took pH and SG.. (3.5 and 1.050).. added sugar (1.5 cups in
> all) and got to 1.091. ended up dumping some of the wine into a
> food-grade 5 gal bucket (primary) as there was not room for the sugar
> to mix up. let the whole mess sit for about an hour, and sprinkled
> the yeast accross the top (lavlin k1v-1116) set the top to the
> bucket on the top and walked away.... An hour later, there was
> already a smell coming from the bucket (when i lifted the top) that I
> can only hope was the fermenting... it vaugely reminded me of when
> my grandma used to bake bread, so I assume it is the yeast doing it's
> thing...... checked on it when I got home from work tonight, and
> it has the same smell, just a hair stronger....
>
> I realized when I got to work that I forgot to put campden in the
> juice. However, I don't think that will be a problem as all the
> equipment was properly sulfited before use, and the juice was
> paturized,etc from welches.... I will probably toss one in anyway
> tommorow just to be safe...
>
> well... wish me luck!!
>
>
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!