After six months or more the wine should be quite clear even without straining. Again, I am sure that in the class you learned to rack (siphon) this wine every 60 - 90 days into a similar sized vessel with an airlock and that it is probably wise to rack the wine onto a crushed campden tablet (this releases some SO2 gas and that gas inhibits oxidation). If you siphon the wine into the secondary vessel then a great deal of the fruit and dead yeast get left behind and in the secondary, as the gas - the CO2 - produced by the yeast slowly leaves the wine then more and more of the fruit particles drop to the bottom as sediment (lees). I assume in the class they explained how you need to transfer the wine to a container with an airlock when the specific gravity drops near 1.000 (so you are looking to transfer the wine when the gravity reads about 1.010 or 1.005 or thereabouts). That said, what you want is a hydrometer. The solution may be to sweeten the wine with sugar or honey or agave syrup or maple syrup after all the fermentation has ended and all the yeast has been removed (the process is called stabilization and back sweetening). I have never tried making grapefruit wine but wines I have made from oranges are very tart. I think that you might find your wine very tart indeed. Hi Traceyyt, Grapefruit wine is going to be rather interesting. I then rack the batch to get it off the sediment and then finish clearing, treating, sweetening, etc. It stays in the secondary until it finishes fermenting and most of the sediment has settled. I usually move my batches from primary to secondary when the wine is about half way to 2/3 done fermenting. If you're happy with the flavor extraction, I would strain the batch and put only the liquid in the secondary. I'd take a small taste of the batch in the primary (don't worry, it won't hurt you). Keep in mind that the sugars will be fermenting out, so don't expect it to taste sweet. Some fruits have bitter seeds (apples, strawberries, cherries) and if you leave the seeds in the primary too long, the wine picks up a bitter taste. Almost like making tea, if you leave the tea bag in longer, you're likely to get a stronger tea. Deciding when to remove the solids from the liquid is sometimes an factor of how much flavor extraction you want. There are even some bitter elements to it. It does not store any personal data.Grapefruit has a lot of complex flavor. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.
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