Re: Newbie Question

Two special precautions I can think of.

1.  Stir it good each time.  This is very beneficial during early stages.

2.  Keep fly's away while you are doing this.  If you notice any in the area
(they are drawn to the smell of winemaking) use a strong fan which will help
keep them away.

Other than the above the process is easy.  I have made the Island Mist
Peach/Apricot Chardonnay a couple of times and it comes out great - very
refreshing.  A friend of mine calls it Phoo-Phoo wine but he still drinks
it.  Good luck with your batch.

Ray

"Douglas Gaulin" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> I have just started my first batch of wine.  I am using the Island Mist
> White Zinfandel kit.  I am using the standard plastic 6 gallon pail with a
> standard airlock as my primary fermenter.  Anyway, it has been about 24
> hours and the wine is starting to ferment based on my observation of the
> airlock.  The directions tell me to check the specific gravity and
> temperature on a daily basis until the gravity decreases to 1.010.  In
order
> to do that I need to take the cover off the pail.  Is there any special
> precautions I should take in doing this and is it a necessity to do it on
a
> daily basis?  Any help getting me through my first batch would be
> appreciated.
>
>