Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > my BlueBerry Wine...troubles

Reply
 
LinkBack Thread Tools
Old 10-13-2008, 10:06 PM   #1
ApolloSpeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 227
Liked 3 Times on 3 Posts

Default my BlueBerry Wine...troubles

I made my first BlueBerry wine....I followed the instructions perfectly... but ran into some problems.

Fermentation stopped during the first 3 days. I waited a week, nothing ever restarted. I check the gravity, it was at 1040. OG was 1080.

I made a yeast starter again, and repitched.... It started back up for another 2 days or so, and stopped again. This time at 1025. I waited another 10 days, still nothing.

So I decided to secondary.... it started back up again SLOWLY (bubble every 3-5 minutes). A week later, it stopped. This time at about 1017. I waited and wait, yet nothing happened.

So after over 8 weeks in the carboy total.... I decided to bottle. It was still at 1017, but what else could I do? I added Sorbate and Campden when bottled.

Its been 2 weeks in the bottles, and I opened one to try it.... BOOM!! Top flew off and wine spewed everwhere!! It tasted pretty good, but damn. I hope it doesn't do that on all the bottles

Are all my bottles gonna be like this? Will aging it longer make the pressure drop some?

__________________

Last edited by ApolloSpeed; 10-13-2008 at 10:08 PM.
ApolloSpeed is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2008, 10:19 PM   #2
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

simply put- no. It probably wasnt done. Thats still very high for a wine as far as im concerned. Did you degas the wine?

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2008, 10:27 PM   #3
ApolloSpeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 227
Liked 3 Times on 3 Posts

Default

unfortunately, I do not know what degas means.


I guess, maybe I should have just let it sit.....but I've made probably 9 different batches of wine.....and have never had any of them take anything remotely close to 8 weeks in the fermenter. Usually its only 3-4 weeks tops.


So what should I do now? Since they are already bottled?

__________________
ApolloSpeed is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2008, 10:54 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,717
Liked 4367 Times on 3175 Posts
Likes Given: 850

Default

You can either wait for them all to blow up or blow the corks off, or you can put them all back into a fermenter and allow it to finish. Since you used campden and sorbate, I'm not sure exactly how low it will go, though.

I know you said you have experience making wine, but I've made a few wines myself (maybe 60 or 70?) and have never, ever bottled before 6 months (except for kits). Ever. Especially if they weren't done fermenting- you're just asking for problems. I usually bottle approximately one year from starting, depending on what the wines are, how well they clear, how long they've been finished, and how long they've bulk aged. Wines from juice go pretty quickly- usually they can be ready to bottle in less time than I do it. Fruit wines tend to take longer- I have rhubarb wine from this spring in a carboy, and I might bottle it before the next harvest of rhubarb in May, if it's ready to be bottled.

I guess you've found out the hard way what happens when you rush it. Please, be careful, and open them carefully and wear eye protection.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2008, 11:00 PM   #5
ApolloSpeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 227
Liked 3 Times on 3 Posts

Default

hmmm.....

should I maybe, just open them and then put the top back on just to relieve the pressure?

__________________
ApolloSpeed is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2008, 11:02 PM   #6
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 30 Times on 26 Posts
Likes Given: 4

Default

Wow that is a high finishing gravity. I let my Blueberry wine go to 995 or 990FG. I do BB wine almost exclusively for what wine I brew. My primary usually takes a month or more to get to 1030 or so. My OG usually is around 1100.
And like Yooper, my wine takes a long time to ferment out to my satisifaction, about 4 to 6 months.

__________________

How do you BBQ an elephant....first you get your elephant....

boo boo is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 12:52 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,717
Liked 4367 Times on 3175 Posts
Likes Given: 850

Default

Quote:
Originally Posted by ApolloSpeed View Post
hmmm.....

should I maybe, just open them and then put the top back on just to relieve the pressure?
If you're comfortable doing that, then go ahead. I wouldn't be comfortable at all with wine at that high of a SG in a wine bottle, so I'd dump them back into a carboy and allow it to finish.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 02:02 PM   #8
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by ApolloSpeed View Post
So after over 8 weeks in the carboy total.... I decided to bottle. It was still at 1017, but what else could I do? I added Sorbate and Campden when bottled.
It's a common misconception that sorbate and potassium metabisulfite will stop fermentation. This is just more proof that they don't. They merely prevent renewed fermentation in a wine or mead that's already completely fermented and then backsweetened.

Quote:
Are all my bottles gonna be like this? Will aging it longer make the pressure drop some?
Yes, they will all be like this.

What were the instructions and what kind of yeast did you use? What was the ambient temperature? Did you use potassium metabisulfite (campden) prior to pitching your yeast? Did you add it any other time prior to your bottling preparation? Did you add any yeast nutirent? Did you stir the must for the first couple of days?
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 06:30 PM   #9
ApolloSpeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 227
Liked 3 Times on 3 Posts

Default

yes, I used campden....Nutrient.... Pectic Enz, Acid Blend, Red Star "montrachet" spelling?.....70-74F ambient.... I'd not stir after the first day until it went into the secondary.

I guess I will put it back into a carboy and let it sit for a little while longer.... I don't want any bottle bombs!

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


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Awesome Blueberry Wine pontiusmatt Wine 27 07-25-2013 07:15 AM
Blueberry Wine MikeBlick Wine Making Forum 1 05-17-2010 05:09 AM
Blueberry Wine FreneticAmnesic Wine Making Forum 11 04-29-2010 01:55 PM
blueberry wine hammer one Wine Making Forum 5 08-13-2008 11:00 PM
Might need some help with a blueberry wine glockshooter Wine Making Forum 3 08-22-2007 06:20 PM