new issue! blackberry wine...

LoneTreeFarms · 01-23-2012, 08:45 PM

okay i started a blackberry wine on wednesday night pitched the yeast thursday, did the whole shake up till saturday at noon, when i was leaving for the day. rather than leave it out and not be able to punch the cap down for the next day and half i tossed it in the fridge till sunday night when i got home, then i sat it back out to warm up.

is this a fine practice? should i airlock the thing now? add yeast nutrient? continue punching the cap down for 2 days( to equal the 5 i was supposed to do) what should i have done?

Dicky · 01-26-2012, 04:02 PM

I'm going to bump this because i want to know the answer too.

Dicky.

**Brewkowski** · 01-26-2012, 04:30 PM

Personally I don't sweat not punching it down for day, but you do have to worry about a build up of CO2 blowing sticking crud in the airlock and blowing it off, so normally I'll have a sanitized paper towel over the top of the carboy or bucket hole.
I think you'll be fine, it might just stress your yeast out or maybe take them some extra time to get started again.

LoneTreeFarms · 01-26-2012, 04:31 PM

actually as it turned out it was fine, it was only in the fridge for a day and a half, so once it sat out and got back to room temperature the yeast started eating away again. last night i slapped the airlock in so i should be good to go. I'll let everyone know how it tastes though it'll be a while, the recipe calls for this to age nearly a year.