Blueberry/Peach wine

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JennyandHeath

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We are beginners in the homemade wine hobby and we only have one wine under our belt (banana- which turned out great). We started a blueberry/peach combo wine on Saturday night.
We don't use any sulfur tablets because we want it preservative-free, so what we did after tons of research is heat the fruit (not boil) for about 30-40 minutes- we had about 2.5 gallons of crushed fruit.
We waited 24 hours to let it cool and added some heated water (to melt the sugar) with 10 cups of sugar to take it up to almost 5 gallons. We barely made at this point a SG of 1.070. (Although there were a lot of pieces of crushed fruit, so its a little hard getting just liquid for our SG readings. Does thicker fluid affect the SG reading?) Right after adding the sugar water, we added liquid White Labs Champagne yeast (1vial).
Now its 12 hours later, nothing is happening except oddly enough some of the water in our air-lock has dissappeared. ??? Did it get sucked inside? The air tempterature was steady the whole time at around 72 degrees. We added no nutrients or anything else.
 
It can take up to 72 hours for the yeast to start active fermentation.

You can kill yeast by pitching them into a solution that is too hot, which is why on the packages they usually recommend a range between 90-110 degrees.

Suspended fruit can affect an SG reading by small amounts. SG is measuring density of a solution.

The water in your airlock likely got sucked into the cooling must. As liquid and gas cool they tend to decrease in volume, which would cause the suck back.
 

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