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04-25-2012, 10:59 PM
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#1
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Join Date: Dec 2010
Location: Bristol, Rhode Island
Posts: 87
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fermentation question
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I added White Labs Sweet Mead yeast to my dandielion wine about 24 hours ago. The wi.e was close to 70 degrees when I added it. I had removed the yeast about 3 hours before I added it. The O.G was 1.10. I have still not seen any bubbles in my air lock. Is this normal? Should i take the SG? The temp might be a few to 5 degrees les then 70, my house temp is 68. Should I warm it? Should I add a yeast nutrient or something else?
Any help would be great.
Thanks
Chris
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04-25-2012, 11:17 PM
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#2
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Join Date: Apr 2012
Location: Moorpark, CA
Posts: 29
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The temperature should be fine... hopefully the yeast wasn't dead to begin with.
I have had batches where the yeast takes a couple of days to take off. But making a starter is always good idea to insure viability of the yeast before pitching.
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04-26-2012, 12:13 AM
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#3
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Join Date: Dec 2010
Location: Bristol, Rhode Island
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How long should I wait? Is it possible to repitch
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04-26-2012, 02:19 AM
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#4
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Join Date: Jan 2012
Location: Sierra Vista, AZ
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Quote:
Originally Posted by Cjtabares
How long should I wait? Is it possible to repitch
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Wait 3 days and then re-pitch. Make a starter of half must and half warm water and a little sugar with a pinch of nutrient or a few raisins if you don't have any nutrient. Let the starter go for 4-8 hours then pitch.
__________________
I used to have a six-pack, but now I have a keg.
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04-26-2012, 02:25 AM
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#5
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Join Date: Dec 2010
Location: Bristol, Rhode Island
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Raisins? Dose it matter that there are 10 cups of golden raisins in it now?
Thanks for the help.
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04-26-2012, 02:32 AM
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#6
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Join Date: Jan 2012
Location: Sierra Vista, AZ
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Quote:
Originally Posted by Cjtabares
Raisins? Dose it matter that there are 10 cups of golden raisins in it now?
Thanks for the help.
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Yeah, omit the raisins then there should be enough nutrient in the must for the starter.
__________________
I used to have a six-pack, but now I have a keg.
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04-26-2012, 02:53 AM
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#7
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Join Date: Dec 2010
Location: Bristol, Rhode Island
Posts: 87
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Ok thanks.
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04-26-2012, 03:17 PM
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#8
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Join Date: Dec 2010
Location: Bristol, Rhode Island
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Looks like it is starting to ferment. It is by no means going strong but its a start. I was going to move the wine over to a carboy after 3 days. Should I wait longer now or will sitting on the yeast negatively effect the taste?
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04-26-2012, 03:59 PM
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#9
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Join Date: Jan 2012
Location: Sierra Vista, AZ
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Are the Dandelions in the fermenter or are you just fermenting the juice?
If on the flowers (fruit) it should only be fermented for 3-5 days of actual fermentation then racked off the fruit or the fruit bag removed. Secondary ferment can sit on the lees until clear but recipes say to rack off the sediment at 30 day increments if over lee thickness is over 1/4". Fine lees can be left longer, up to 3 months. Some wines are left on fine lees until bottling time for the added complexity the lees provide to the wine. This is called "sur lies".
http://winemaking.jackkeller.net/dandelio.asp
__________________
I used to have a six-pack, but now I have a keg.
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04-26-2012, 04:04 PM
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#10
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Feedback Score: 0 reviews
Join Date: Dec 2010
Location: Bristol, Rhode Island
Posts: 87
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no petals but there are raisins and some orange and lemon peels.
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