New answers tagged wine
It's said that lemon juice and raisins can provide nutrients to the yeast. Despite the fact that "yeast nutrient" is an ingredient in the dandelion wine recipe I'm using, so are lemon pulp and raisins, so maybe it will be okay in the end. My official answer is 2 Tbsp of brewer's yeast. Time will tell...
I'd do the packet. I suppose you run the risk of over pitching, but unlikely. Make sure you rehydrate if the instructions tell you to. On the nutrient, I'd just do a teaspoon. Looks like some people advocate one teaspoon per gallon.
According to this, 70 sounds good. Around 60 is recommended for beer. http://www.practicalbrewing.co.uk/main/fining/page5.html
I've made several batches of wine from kits and have always had at least a 2 week secondary followed by at least 6 months in the bottle for white, 12 months for red. I can't give you specific details of why this is necessary - just that time is a great healer. You could rack the wine now, but it will taste better if you wait a week.
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