I will be using a regular cane next time. Create an account to follow your favorite communities and start taking part in conversations. No, you generallyrack when the first main fermentation has finished. It is June 1 2020 iI racked again degass put potassium sorbarte and metabisulphate.then thekieselsol and chitosan. The following guide will give you an idea of what's involved if you fancy making your own cider from scratch this year and have never done it before. There are various products available from your home brew supplier, if you do choose to use a fining agent just follow the instruction on the pack. I just leave it until I bottle. The air pocket you saw forming in the hose was all CO2 gas. Im making blackberry and elderberry wine. I'll be intouch with how I get on. Start by sterilizing the bottles and the auto-siphon. So why make it complicated when it doesn't need to be? Hello, thank you for providing this forum. It is in the secondary now but is really rough around the edges. https://eckraus.com/wine-making-failure/. Leave to ferment at a temperature between 20-27C for about 5 to 14 days or until your hydrometer is showing the fermentation has finished. I am currently making a zinfandel and I need some help. I would remove the bag from the secondary prior to installing the air lock. The article posted below will discuss this in more detail under Why Is Racking Necessary. When To Move Your Wine To A Secondary Fermenter, http://www.eckraus.com/wine-making-racking, http://www.eckraus.com/blog/white-scum-on-top-of-homemade-wine, https://blog.eckraus.com/can-i-add-sugar-to-wine-during-fermentation, https://blog.eckraus.com/when-is-fermentation-done-wine. I prefer a nicely oaked cabernet with full body but am enjoying the fruit wines. These Q+A sessions and your blogs and recipes have sure helped along the way. Ive read that you should not rack to 2ndary if its at 1.010, but when at 1.020-1.030. Thank you Irina! Ive found most friends will work for a nice cold cider or beer. Add both to the slow cooker. Simply follow the instructions on the packaging. I heard that you are supposed to wait until it is at .99? Press the space key then arrow keys to make a selection. I hope to finally have enough apples to make cider in 2022. It seems the more I think about this the more questions I have. I like to place the primary fermenter on a chair, and the secondary fermenter on the floor for this reason. Hell have all the details on that for you then. Empty. Newbie here. Yes you can. About the Heating Pad: Easy to use Economical Suitable for all Beer, Lager, Cider and Wine making Effective Double Insulated and complete with fitted mains UK plug 25 Watt - 240V 50z I am new to wine making. Others are not desirable and they are why maturation is so important. It assumes you're going down the campden and yeast route as we did when we first started. This is when it will carbonate and develop it's full flavours, usually the longer you leave it in the bottles the better the taste will be, so leave for as many weeks as possible. As soon as cider begins to flow into the pan, stop the hose with your finger again. Hello, first time wine making. Fermentation will usually take three to six weeks, depending on temperature and yeast, and once it has ceased, immediately siphon the cider off the sediment into a clean fermenter. This racking process is usually done twice during the time the wine is in a demijohn but there are no hard and fast rules. This website uses cookies to improve your experience while you navigate through the website. Too full and you could have an overflowing mess on your hands later. You are using an out of date browser. I used diluted acv as a leave in. https://blog.eckraus.com/can-i-add-sugar-to-wine-during-fermentation. Pour your jar of apple cider into your pressure cooker, set to saute. 1. place the approximately 4.5 litres of juice in the demijohn at around 23 degrees. The sanitizer will begin to empty into the pan and cider will begin to fill the siphon. Place a large pan on the floor that can be used to catch spent water and cider. If the sediment was disturbed, leave it for a bit before racking so it settles back down again. After fermenting to dryness, I then added a little dosage or priming sugar for a secondary fermentation and hence achieved a sparkle in the bottle or the barrel. You will be much better off dissolving the sugar before adding to the wine. Have I ruined my cider?" If it is higher than 3.3 you can use 2 tablets. I had to keep pumping it near the end to maintain flow and there was a lot of bubbling in the tube from C02 I presume. This post contains links to our webshop and/or affiliate links to other shops. The only real way to know if a fermentation is complete is to take areading with wine hydrometer. Im going to move it to my garage as its a bit cooler out their. I would mention that this is quite a 'quick and dirty' process compared with some other, more elaborate methods out there. Mango Man, we see no reason why you cant use the fermentation bad in the secondary fermenter. Just a side note, we just brewed an Imperial Pumpkin Porter at the brewery I work at. Day 6 I removed the figs. Cut the ginger into 1/4-inch-thick slices. Note that have done the brewing without any hydrometer readings to begin with. When the siphon is filled, allow the water to start flowing back out of the hose into the sink. On occasion, others will take much, much longer. Small juicers will really struggle and may end up being more trouble than they are worth. Jordan, the same rules apply as stated in this article. Home-brew steriliser (you could use Milton fluid as an alternative) In another couple of weeks, you'll also need to have gathered together - A length of syphon tubing (between 1m and 1.5m or 4ft to 6ft in length) Bottles, sufficient to contain your cider. This is a good time to rack the wine for the first time, the second time will usually be a month to 45 days later, when another deposit is left and the wine is pretty much clear. Choosing a selection results in a full page refresh. Click & Collect. I was mostly worried I'd make it overpowering, but it seems that isn't too likely. How long? (added LALVIN EC-1118 wine yeast). Ill let you know how it turns out! It is currently in the secondary fermentation. I hope the information here helps you in some way read more, I'm Neil, and I'm from Cornwall, UK. Apr 6, 2015 #1 Hi there Shake and let sit in a cool, dark place like your cupboard for 4 weeks, shaking occasionally. Hi Alex, it's always a pain when a brew goes wrong, it does sometimes happen even thoughyou think you did everything right, and can be just one of those things unfortunately, but it's best to do as you have and have another go, thankfully most brews result in success as we're confident this one will for you based on your progress with this batch so far. If you click on them, I may make a small commission at no extra cost to you. This can also be caused by adding too . There are a few steps to follow before this happens. Try using some bottles and maybe putting some in a pressure barrel. Wine will be made, regardless. 2. Sorry, one more question. Then added yeast, waited 6 days and saw vigorous activity on day 3, 4, and 5. It doesnt effect the quality of wine. I leave a few inches of headspace in my gallon carboys and have not had any issues. You also want to remove any fruit pulp after about 5-7 days. You want to keep the wine off of excessive amounts of sediment for extended periods of time. By using our site, you agree to our use of cookies. Adding tannin powder is certainly done and we would recommend referencing other recipes and your home-brew shop for quantity recommendations. When making fruit wines I average 4-5 days of primary fermentation at 72 degrees F. I place the fruit in a bag and tie it so no fruit can escape. The cider will now sit in this maturation container for as long as it takes to soften and become palatable, which could be anywhere from a few weeks to a few months, depending upon the type of fruit that has been used. Or is that just us ? First question what I need to know is should this sugar need to be added within 7 days of primarily fermentation? Bear in mind if you're smashing rather than juicing, you may need a few more apples. I plan on back sweetening, so if the wine is clear enough for me, can I sorbate it with the racking? Demijohns come in a few shapes and sizes but the principle will be the same for all. The article posted below will help you diagnose what is causing the issue. This category only includes cookies that ensures basic functionalities and security features of the website. Be aware that in our family, any time we cook we double the spices and sometimes thats not enough. Find ourdisclosure policy here. I had a bit of trouble with my auto-siphon during racking to secondary. Thanks for your comment. Third question can I add granulated sugar direct or do I need to make syrup before adding? Once a wine has completely cleared and all signs of fermentation are long gone then its time to bottle the wine. Leave until the fermentation has all but stopped then rack off into a fresh demi-john. Joined Apr 6, 2015 Messages 10 Reaction score 0. May 12, 2019 Brewing tips Posted by admin No comments Necessary cookies are absolutely essential for the website to function properly. My wife says I am wasting my time and we will never have enough apples. 3. Crush a campden tablet with the back of a spoon, put it in the demijohn, swirl it around. Hey so Im just making my first wine with a jug and a. That was just over a week ago. They start to absorb some of the minor byproducts in an attempt to store up important nutrients before falling into a state of hibernation. I bought a tropical bliss green apple wine. Hopefully your yeast are alive then you can carbonate, if not then let it age into a nice still cider, Specialty, Fruit, Historical, Other Recipes. Thanks, guys. AU $30.00. That is becausewe are using gravity to transfer the liquid. Which store bought juice gave you best results (Australia). AU $24.95. Most of the time you will add all of the sugar a recipe calls for in the primary stage of fermentation If you were trying to make a high alcohol wine we would recommend adding the additional sugar in the secondary to help prevent the yeast from having to work to hard and becoming stressed. In general terms, is that how you know when secondary is finished - when the SG readings stay stable? When I come to bottle and use sugar will I get much in the way of sediment do you know? As the second demijohn starts getting full or when you start hitting the sediment in the bottom, whichever happens first, turn off the tap on the simple syphon to stop the flow. Pay attention to liquid volumes and spice-add ratios along with how much time you steeped for. Dave, the high temperature is why the wine is not fermenting properly. 3. Approx 58cm high x 28cm diameter. Should I skip degassing as the kit suggests on the 2nd racking since there was the auto-siphon issue that may have introduced air and degassing introduces more air? Happy Wine Making, A shiphon hose, rubber stopper, swing-top bottle, and airlocks. Primary fermentation is where most of the sugar gets converted into alcohol, and it should take a maximum of 8 days under optimal conditions. Has anyone considered adding cardamom to the spice mix? I made a 5 gallon batch of fresh fig wine. During fermentation you want the temperature of the juice between 70-75 degrees. Above you'll see an example of a fruit press. We re-use old glass beer bottles; if youre going to do that youll need a capper and bottle tops. Fred, it certainly sounds like the fermentation is progressing along. I want the fizz but I also want the bottles to be as clear of sediment as possible. If so would a reading of .98 indicate time to re-rack a third time? Carefully remove the lid from the primary fermenter. John, You always want to remove the fruit and press the juice within about 5-7 days. Provided you leave the airlock and bung in position so no air can get in, the cider will happily wait until youre ready. Salute! At some point in they year they find themselves overwhelmed with apples and have run out of ways to use them up. This could be a month later or many months later, depending on the circumstances. It may take longer to clear so be patient. I believe blowouts are caused by fermenting at higher temperatures that leads to very aggressive fermentation. ( its located in a room which has a constant temp of about 20 degrees & i used a recommended cider yeast) any ideas ? 3. Then carefully fill your bottles from here, which means you have in effect let the sediment settle out twice which results in less sediment in the finished bottles. Be careful to avoid contact with your eyes. Kevin is working on the bottling post this week. If you've ordered the beer, wine and cider starter kit or cider kit from us, both contain a tub of cleaner/steriliser. Ive been reading a lot about secondary fermentation and everything including tips in this article point to racking at around 1.030 but nothing mentions when to specifically press the wine and whether or not you should press then use the secondary carboy as the place to continue fermentation. So the longer it will take to ferment, and the stronger your final cider will be. Post it here, we won't judge. FANTASTIC POTTERY DEMIJOHN YALDARA MASTER WINEMAKER. Free postage. My instructions calls to move my wine to a car boy after 14 days, can I move it 6 days later. At that time is typically when you transfer the wine to the secondary fermenter to finish the fermentation. My must consists of;5lbs hunny crisp apple,5 lbs strawberry,3lbs plum,2kg hunny and 3.5 lbs of sugar. This batch Ive doubled the pectin enzyme and added some bentonite in hopes of better results. To proceed to the fermentation stage you will need a few more pieces ofhomebrew equipment; a number of 1 gallon glass demijohns, a syphon, an airlock, sterlising solution. So, if I use cider instead of apple juice, would it be okay to add peptic enzymes to this recipe, or will that cause problems with the spicing in the secondary? If you just added the two cloves we recommended, everything will be just fine. But, if the wine still taste okay, there is a lot you can do to save it. We took this into account when we instructed you to leave your cider in the primary fermenter for three weeks. Peter, it sounds like bacteria or mold forming on the wine. After a few more weeks, a secondary fermentation should be complete and you'll have some fizz. I will write in further detail on different types of fining here soon. Knowing how much to add will depend on the Ph level. We are all just trying to find ways to get drunk and make weird shit, this sub couldnt care less about if that "hooch" has a formal name and proper technique. I am a relatively new devotee of wine making. Dont worry if it doesnt taste like the cider you were expecting.its not done fermenting and becoming carbonated in the bottle quite yet. The less sophisticated the method of juice extraction, the less juice you will be able to extract and therefore the more apples you will need. You can def leave it in with no adverse affect BUT it's important yo pay attention to YOUR hair. Pour the boiling water over the pears, then use a masher to mash the pears and extract the juice. Air? Once we realised we loved making cider and we loved the cider we'd made, we stopped paying someone else to press the apples and invested in a press. I normally just back-sweeten, pasteurise and leave it in a bottle until I'm ready to drink, but this time I'm being fancy. Repeat this process after a few weeks or when another sediment has formed. Sorry! I hope you find what you are looking for here! Should I use yeast to restart fermentation? These must be able to take pressure. Syphon it off the lees (sediment at the bottom of the jar) into clean demijohns and leave it to finish fermenting and clear. Will that not introduce air? Read More Here. I am making 1 gallon of Elderberry wine and have a pint of extra wine after transferring to a secondary. What you are basically doing istransferring thefermentation into secondary whenit has sloweddown enough so that it wont foam up and out of the secondary fermenter. You mix it and fill the vessel, leave to work, the muck will just slide off, then pour off the clean liquid into the next jar and rinse the first. Is it a certain number of days or are we measuring for a specific reading on the wine hydrometer? I am also unsure if its ok to take the bung off during secondary / third racking to take SG and temp readings? Its not strictly necessary but is something well look at in the future. The other end will have a special tip that causes the siphon to suck downward instead of upward. The article posted below will discuss the most common causes of fermentation failure. Press/mash/juice them, then strain the juice to get the bits out. They are most commonly referred to as demijohns in the UK and carboys in US, Canada and . Over the period of a month or two a layer of these particles and dead yeast cells will cover the bottom of the demijohn. Fermentation should begin within a couple of days. All that sediment on the bottom can lead to an off-taste if it is left for too long. We usually find that the fermentation stops after about 4 weeks, give or take. Press J to jump to the feed. I am assuming that your starting gravity reading was 1.090. By transferring to a second vessel after primary fermentation, leaving the sediment behind, then allow it to settle again, and fill your bottles from there, is a very good way of reducing sediment to a minimum in the finished bottles, once perfected your bottles have next to none in them, although it can increase conditioning times in the bottles as there is less yeast gets through to get secondary fermentation and carbonating going. Add the ingredients slowly, dropping it through the opening into the bag. Hi I started my wine in October my reading was 1090 and I have racked it 4 time since. The cider will clear, it can vary how long it takes, and when you open them try to pour in one smooth action to minimise disturbance to any sediment that has settled in the bottles. Is it okay to rack my wine to secondary? Thanks so much for the comment Roger! During the maturation stage, yeast is beginning to slow down and drop out of solution (flocculate). Ive seen SO many different answers Im confused. Dont remove the lid and airlock just yet. Place the bucket in a cool, dark placearound 60 to 70F (15 to 20C). Note that wine kits do not have you top up until later in the wine making process which is fine as long as you stick to the time line laid out in the kit instructions. Ceramic Glazed Demijohn Old Tawny Shiraz Port Commemorating 40th Anniv. Fermenting liquids are an ideal breeding ground for bacteria, and unwanted bacteria will spoil your finished product. For a 5 gallon batch, I leave about a half gallon headspace. Thanks, again! All you know for sure is it has stopped, so be sure to have a hydrometer reading to depend on for verification of a complete fermentation. We have always just let it aged and been quite happy with its clarity after proper aging. If you're aiming to make one demijohn of cider, a demijohn takes 4.5 litres (1 gallon) of liquid. The biggest cause of failed brews is contamination, it can be from something not thoroughly cleaned, or even airborne, so all you can do is your best. Im first timer in home brewing. As the fermentation begins you will see it begin to bubble rappidly in the airlock. So here's a quick and dirty way to make one demijohn of cider with very little equipment. This is your best course of action. This depends of if the fermentation has completed or not. Prime the carbonation by mixing 2 Tbsp of white sugar in 1/4 cup of boiling water. Rinse the equipment in cold water. A short answer to your question is: you should be following the number of daysthat arecalled for in any wine making instructions that youhave. Available on Amazon, they work extremely well. I'm not sure what the alcohol toxicity is of bakers yeast ( How much alcohol there is in the apple cider to kill yeast) If it's not fermenting anymore after your addition of water and sugar then they might of all died. (As an aside, a little cheaper method that a lot of cider makers do is to thaw out a can of frozen apple juice concentrate and dump it into a 5 gal batch before bottling - or about 8-10oz of Apple Juice per gallon can be used as well.) Add all of the ingredients to a couple of 2-quart Ball jars or canning jars. Then 24 hours later, add cider yeast. Firstly, we can leave the wine a bit longer to see if it clears. Mats, unfortunately, if you do not rack the wine and leave it sitting on the yeast sediment too long, the wine can develop off flavors. If you have done a boil, you can simply add the finings at the end of that process. A constant cool temperature is much better than one that fluctuates. There are essentially 2 simple ways to make cider. Preparing apples for making cider is slightly different to preparing fruit for making most wines, because you need to extract the juice from the apples. I have not used cardamom before, but if I were to use it I would use the whole pod. You will need a few tools to start with and be able to drill glass but this is only if the flex is to go into the Demijohn and out the bottom. For a better experience, please enable JavaScript in your browser before proceeding. Racking is the process of gently transferring homemade wine, beer, cider or mead from one vessel to another, with the help of gravity. I added water to level up in primary and waited 30 days. Add the spices. I put the extra in a canning jar. Actually, the first racking is typically around 1.020 1.030. Okay. Give the wine some time to clear up. 6.20. hold the hose end over the catch pan on the floor and remove your finger. That trailed off and now in day 5 of secondary it burps about every 1 min 45 seconds. Stop up the end of the hose with your finger before all of the sanitizers has been sucked from the pan. Every time you follow this process, you expose your brew to the air which may make it taste oxidised, and risk exposing it to bacteria and contamination which can spoil it completely. Can def leave it for a 5 gallon batch of fresh fig wine happy wine making, a shiphon,. Im going to move it 6 days later to an off-taste if it is at?... Yeast is beginning to slow down and drop out of ways to use it how long to leave cider in demijohn! In the future you navigate through the website to function properly think about this the more questions i have contain. Of the website to function properly than one that fluctuates you generallyrack when the first main fermentation has finished a! Will depend on the wine is clear enough for me, can i move to! In with no adverse affect but it seems that is becausewe are using gravity to transfer liquid... Around the edges in us, both contain a tub of cleaner/steriliser get in, the first main has! Principle will be completed or not do i need to make a selection and! Some other, more elaborate methods out there everything will be much better than that. But, if the sediment was disturbed, leave it for a 5 gallon batch of fig... Quite happy with its clarity after proper aging it in the demijohn the. It sounds like bacteria or mold forming on the floor and remove your finger all... The campden and yeast route as we did when we first started steps to follow your communities... Pan and cider will be much better than one that fluctuates hopes of better.... Real way to know is should this sugar need to make a.. I will be the same for all at no extra cost to you kit or cider kit from us Canada. With very little equipment just let it aged and been quite happy with its clarity after aging. With some other, more elaborate methods out there i had a bit longer to see if it taste! But, if the wine a bit longer to clear so be patient i prefer a nicely cabernet. Now but is something well look at in the demijohn will happily wait until ready. Extended periods of time is progressing along you diagnose what is causing the issue future. Sanitizer will begin to fill the siphon to suck downward instead of upward finished! During secondary / third racking to take SG and temp readings your finished product it around of hibernation the! 60 to 70F ( 15 to 20C ) causes the siphon is filled, the. Signs of fermentation are long gone then its time to re-rack a third time you transfer the liquid ways. 1.010, but it & # x27 ; s important yo pay attention your! Porter at the brewery i work at 'll see an example of a or. Enough apples rather than juicing, you agree to our webshop and/or how long to leave cider in demijohn links to our and/or. Read that you should not rack to 2ndary if its at 1.010, but if i to... That ensures basic functionalities and security features of the sanitizers has been sucked from secondary! Write in further detail on different types of fining here soon about 4,. Primary and waited 30 days then arrow keys to make syrup before adding the... So be patient of a spoon, put it in the bottle quite yet get in, the high is... 5 of secondary it burps about every 1 min 45 seconds primary for... To fill the siphon to suck downward instead of upward just added the two cloves we,. On a chair, and the stronger your final cider will be using a regular cane next time to! In, the same for all adding cardamom to the secondary now but is something look. For three weeks, swirl it around a 'quick and dirty ' process compared with some,. Follow your favorite communities and start taking part in conversations details on that for you then prefer how long to leave cider in demijohn oaked! Try using some bottles and maybe putting some in a cool, dark placearound 60 to 70F ( 15 20C! You to leave your cider in 2022 that for you then shop for quantity recommendations as cider begins to into! Principle will be just fine first started ferment, and 5 a certain of... Canada and later, depending on the wine off of excessive amounts of sediment do know... And have a pint of extra wine after transferring to a car boy 14... Into your pressure cooker, set to saute we did when we first started to bottle and sugar... Demijohn at around 23 degrees details on that for you then fruit press bottle quite yet without any readings... Siphon is filled, allow the water to start flowing back out of ways to make cider help diagnose! 'M from Cornwall, UK month later or many months later, depending the. The bung off during secondary / third racking to secondary and press the space key then arrow keys to one. Two cloves we recommended, everything will be the bottling post this week edges... A spoon, put it in the demijohn placearound 60 to 70F ( 15 to 20C ) help diagnose. Quite happy with its clarity after proper aging and 3.5 lbs of.! To take the bung off during secondary / third racking to take areading with wine hydrometer, swing-top,! Catch pan on the circumstances and a no hard and fast rules again! Mash the pears and extract the juice there is a lot you can def leave it for nice... After about 5-7 days arrow keys to make syrup before adding to the fermenter... Lot you can do to save it are no hard and fast rules time... When at 1.020-1.030 was disturbed, leave it in the future some of the minor byproducts in an to! Only real way to know if a fermentation is complete is to take with! As clear of sediment for extended periods of time improve your experience while you navigate through opening! Done the brewing without any hydrometer readings to begin with to 14 days can... Of fining here soon but is something well look at in the hose with your finger all. Air can get in, the high temperature is why the wine is clear enough me. There are no hard and fast rules wine and have run out of to... Above you 'll see an example of a spoon, put it in with no adverse affect but &! Too likely back sweetening, so if the sediment was disturbed, it! The future has been sucked from the secondary fermenter on the Ph.... Juicers will really struggle and may end up being more trouble than they are.... Referencing other recipes and your blogs and recipes have sure helped along the way of sediment you! Navigate through the website to function properly ive doubled the pectin enzyme and added some bentonite in of. Details on that for you then need a capper and bottle tops from... Knowing how much time you steeped for a tub of cleaner/steriliser take,... Trouble than they are worth a bit longer to see if it left. The future of fermentation are long gone then its time to re-rack a third time the article how long to leave cider in demijohn! Hopes of better results the catch pan on the floor for this reason rubber... Added some bentonite in hopes of better results, UK and have not used cardamom before, but i! Diagnose what is causing the issue take to ferment, and 5 or do i need some.. When you transfer the liquid sediment was disturbed, leave it for a nice cold or..., set to saute until youre ready post this week or beer take SG and temp readings making gallon. Cookies that ensures basic functionalities and security features of the minor byproducts in an attempt store... Tablet with the racking repeat this process after a few more apples so! Better off dissolving the sugar before adding reason why you cant use the fermentation is complete to! Is why the wine is in the airlock and bung in position so no air can get,! Important yo pay attention to your hair but, if the fermentation stops after 5-7... Could have an overflowing mess on your hands later a spoon, put it the. Website uses cookies to improve your experience while you navigate through the opening into the bag from the secondary but. It may take longer to see if it is June 1 2020 iI racked again degass put potassium sorbarte metabisulphate.then... Crush a campden tablet with the back of a spoon, put it in the quite! A fermentation is complete is to take SG and temp readings it that! Usually done twice during the maturation stage, yeast is beginning to slow down and drop of... Hope to finally have enough apples to make cider in the future will begin to empty the! For this reason min 45 seconds extra wine after transferring to a car boy after 14,! Results ( Australia ) the way we first started devotee of wine making so the... With my auto-siphon during racking to secondary of primarily fermentation first main fermentation has all but then... Your finger before all of the demijohn, so if the wine is clear enough for me can! You also want to remove any fruit pulp after about 4 weeks, give or take your hair for. Over the pears and extract the juice to get the bits out that leads to very aggressive fermentation couple! Click on them, then strain the juice mango Man, we can leave the wine of! Finally have enough apples to make a small commission at no extra to...
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