Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Agave wine issues

Reply
 
LinkBack Thread Tools
Old 02-22-2012, 11:01 AM   #1
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default Agave wine issues

I got a problem. I am attempting an Agave wine. It's a pain right now, it won't ferment. I think the problem is that the gravity is too high, forgot the exact number but its way up there, and I only pitched single packets. I have already pitched two champaign yeast packets, about two weeks apart. One I rehydrated and the other one I didn't. I'm thinking of making a starter, but I don't know how to make a wine starter.

I don't think that the wine is bad yet, I am very good with sanitation and when I took a hydrometer reading I tasted it, still tastes great. Also this is a single gallon batch.

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 11:08 AM   #2
BrewerBear
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: !, !
Posts: 1,186
Liked 69 Times on 63 Posts
Likes Given: 20

Default

Has the gravity reading changed at all?

__________________
BrewerBear is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 12:06 PM   #3
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

Yes but not since I checked, and it hardly fermented at all. Tastes like sugar water...sweet sweet sugar water.

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 12:14 PM   #4
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

Uh, if your gravity is too high why don't you just dilute?

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 03:36 PM   #5
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

I may end up doing that, I was hoping to ferment the single gallon but I guess I can do two carboys about 3/4 full and repitch into each.

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 05:52 PM   #6
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 679
Liked 22 Times on 22 Posts
Likes Given: 51

Default

champagne yeast usually doesnt have a problem with high gravity, not knowing your starting gravity could be a problem though....

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 10:54 PM   #7
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default

Check the Agave syrup bottle for ingredients? Like "to retard spoilage" ?

I've brewed several batches of Prickly Pear Wine, from my own fruit. No problem with fermentation.

__________________

So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

casebrew is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 12:01 AM   #8
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

The one I got was organic and didn't have anything in it that I recognized as a preservative.

So what do you yall think
A.) Yeast starter
Or
B.) Split into two batches, diluting the batch to lower the gravity. And then simply repitching

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 03:28 AM   #9
Pith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Blue Mountains, NSW
Posts: 328
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Split, but swirl around so all the sleeping yeast are completely mixed into the solution, then dilute. Fix the airlocks, wait 24 hours and if there's no sign of fermentation, pitch more yeast. If you're using one packet of yeast, I would mix the entire thing in an amount of water that you can measure and split equally. Doing this is more accurate than sprinkling a packet into two separate carboys and hoping you got it about equal.

Also, about the agave syrup, what colour was it?

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
Pith is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 11:06 AM   #10
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

That sounds like a plan, its a a dark brown, like dark honey.

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools