Lemon Wine #3

Racked the lemon wine from a bottling bucket, that was part of a home beer brewing kit I bought, into a six gallon plastic carboy. The process went pretty smooth. I hoisted the bucket onto the kitchen counter, and fed a hose from the bucket's valve into the carboy. Pretty simple stuff.

Now the directions say to let fermentation stop then add a few more chemicals. I guess to kill any unwanted bacteria and to make sure fermentation stops.

I took a specific gravity reading before transferring the soup, and it was at 1.033 from a starting S.G. of 1.06. I'm not exactly sure what that means, but I think this lemon wine is going to have some stank on it.

Party On!