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Old 04-06-2014, 02:23 PM   #1
christi-lynn
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Default My wine re-fermented... Help!

Hi all... I started my elderberry wine on 2/27 and racked it on 3/19. Wanting it to have more flavor I added blackberry juice when I racked it. It totally went back to fermenting. (Yes this is my first time making wine.)
The re-fermenting appears to have finished now. My question is - is my wine probably ruined, or should I continue with racking it a second time?

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Old 04-06-2014, 02:47 PM   #2
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Hi all... I started my elderberry wine on 2/27 and racked it on 3/19. Wanting it to have more flavor I added blackberry juice when I racked it. It totally went back to fermenting. (Yes this is my first time making wine.)
The re-fermenting appears to have finished now. My question is - is my wine probably ruined, or should I continue with racking it a second time?
Any time you add something with sugar, fermentation will start. It's fine.

Rack whenever you have lees 1/4" thick or any lees at all in 60 days, and once it stops dropping lees completely you can stabilize and then sweeten if you wish and then bottle.
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Old 04-26-2014, 08:10 AM   #3
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Originally Posted by Yooper View Post
Any time you add something with sugar, fermentation will start. It's fine.

Rack whenever you have lees 1/4" thick or any lees at all in 60 days, and once it stops dropping lees completely you can stabilize and then sweeten if you wish and then bottle.
Hi yooper very curious what is lees


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Old 04-26-2014, 12:33 PM   #4
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Lees is the sediment at the bottom of a fermentation vessel. It sounds as if you could benefit from reading some introductory methods and recipes.

From a common point of view there is almost no such thing as a ruined winemaking attempt. If it restarts fermenting then you just pool it and go back to the stage before it was bottled. If it is too sweet then it can be blended with a later deliberately dry batch, and vice versa.

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Old 04-26-2014, 12:47 PM   #5
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Lees are the dead/dormant yeast and all the other gunk that settles to the bottom of the fermenter. Similar to trub with beer. If left to sit on the lees, off-flavors can develop. Also, using sorbate and kmeta are less effective if you are sitting on a bed of lees as there can be viable yeast still present. The more viable yeast in the wine, the less effective kmeta and sorbate will be. Which is why we generally wait until the wine has cleared to add them before backsweetening. I add kmeta with the first racking to protect against oxidation(and every other racking after that), but not sorbate until I'm ready to backsweeten and bottle(waiting to reclear if necessary).

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Old 04-30-2014, 05:52 AM   #6
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Thank you Regar Renill XL explanation

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