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Riesling wine questions
I will try to give as much info as possible for my questions.
Vinters Reserve Riesling Wine Kit
The yeast used was D-47
and 6 grams of fermaid-k [1gram per gal of must on dierectios] added on day 2 of ferment
ferment temp did not get warmer than 74 F in my home.
I guess the main issue for me iss the vinters reserve kit did not instruct me to add fermaid-k or any other nutrients to the must.
Premere cuvee yeast was included with the kit but i used D-47
#1: Was it wise to add such nutrients even thought it did not say?
#2: After 7 day of fermentation I tried a small portion of it when racking to secondary and it tasted kinda hot and dry. Will it mellow after aging?
#3: finally; my gravity on racking to secondary was actually quite low at 0.992 - 0.993 is that normal after only 7 days?
- Taster Glass (2 posts)
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