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Originally Posted by 4X4
Well, when you say IKEA, I think cost effective... Maybe I'll check that out instead.
About the sterilization... How will I know if I screwed that part up?
And another question I always for get to ask when I'm at the wine store... When I switch from the primary fermenter to the carboy, it says to mix for five minutes after adding the things to add. Can I overmix at this point?
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i think that the troutman will have an answer as well to this...
You will know if there are sterilization issues in 2 ways...the first is that if you under sterilize you run the possibility of bad bacteria getting in and affecting the taste...or worse...the fermentation. meaning that you kill the yeast and no fermentation occurs. that's bad.
regarding not rinsing off the sterilant...same thing. you kill the yeast and no fermentation occurs.
so...oversterilize and over rinse. and for pete's sake limit putting your stuff down on counters and etc. teeming with bacteria.
regarding the mixing...the intent is to get oxygen into the fluid to help fermentation during secondary or tertiary fermentation. at this stage, you will have a vapour lock on the carboy and the "air" should only be moving one way...out. the risk is that the longer you stir, the greater the chance that a bacteria sneaks in. but no, you cannot technically over mix the wine that i am aware of.