How to Double Ferment Wine
- 1). Put the hydrometer into the liquid. If it floats, let your wine ferment longer. If it sinks, then the first fermentation process is complete and your mixture is now a "must."
- 2). Place the full carboy on a table and the empty fermentation container at a lower level (on the floor or a chair).
- 3). Place one end of the siphon tube into the must. Start close to the top to avoid siphoning sediment.
- 4). Pump or suck on the siphon tube until you get a steady flow of wine, and put the siphon into the empty fermentation container.
- 5). Keep the siphoning tube just below the level of the must to maintain a steady flow. When you begin siphoning sediment, then you are finished.
- 6
Add a new flavor to your wine.Jupiterimages/Polka Dot/Getty Images
Add your chosen sugar and the appropriate amount of yeast. Let a recipe direct you, but if you are experimenting, the sugar could be a new grape, a different fruit juice or an already fermented wine. The more new sugar you add, the more alcohol your final product will have. A good ratio to go by is 4:1, that is four parts sugar and one part brewer's yeast. - 7). Seal the fermentation container with the appropriate plug or "bung." A bung will vary depending on your container. It could be thick plastic, cork or a clamp down lid.
- 8). Set the wine in a cool dark room for at least several days, but a couple of weeks is better. Leave it alone as long as you can, or as the recipe directs.
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