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Old 01-10-2010, 05:24 PM   #1
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Default No fermentation? Strawberry wine...

So I pulled the fruit out of my wine today. Took a hydrometer reading... there has been no change since I pitched the yeast...

I have a beer kit that I started on the same day... thought it might have been having issues, did a hydro reading just to see what was happening there, it is fermenting, but not finished.

Am I panicking too early? Should I consider pitching more yeast?

Yeast is Champagne, pitched on Jan 3. Temp in the room has dropped to 18C at times, but has mostly been at 22C. OG was 1.100, which is where it is now...

Thanks!

Recipe - 7.8kg Strawberries, 600g cranberries, 1kg golden raisins, 4.5 kg white sugar, 1.3kg white liquid honey, 2.5tsp pectic enzyme, 4tsp acid blend, 5tsp yeast enzyme, 3 tsp sodium metabisulphite (campden tablet equivalent)



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Old 01-10-2010, 09:29 PM   #2
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3 TEASPOONS of k meta? Are you sure? Usually, you use 1/4 teaspoon for 5 gallons. Campden tablets are mixed with binders so one campden tablet is good for one gallon of wine, but pure k-meta is very strong. It's not equal to campden tablets.

If you used 3 teaspoons of k-meta, that would explain why it's not going.

You can get rid of some of it by oxygenating your must. Stir, splash, pour, etc, and some of it will disapate. You could try a yeast starter, too. Make a yeast starter out of some juice (with no preservatives) and when it's going very well, add some more juice with just a tiny bit of your must. If that doesn't stop, do it again with a bit more of your must. Once you've done that a few times over the course of about 5 days, you may add some straight must to it. Keep stirring your must to get rid of any SO2 that you can. You might be able to save this.



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Old 01-10-2010, 09:52 PM   #3
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Thanks - I went with the info from a book, which said 1 tablet for each gallon, then that each tablet was equal to a half teaspoon...

Been stirring the fruit in, so hopefully most SO2 is gone by now... will get more yeast tomorrow and do up the starter.

Fruit seemed to be in good condition when I pulled it, so the must should be okay (I hope)...

In the meantime will stir to give it all time.

Darn books... should have asked HBT....

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Old 01-10-2010, 10:08 PM   #4
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Oh... I should say an extra thank-you... since most people must have looked at this and really thought "what a super-n00b!"

Really hope it is salvageable, sure it is cheaper than buying wine, but not when it has to be poured out...

This is just making me more nervous about trying AG... I am sure I can mess lots up there too...

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Old 01-10-2010, 10:39 PM   #5
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What book is that? Maybe if you made a 10% solution it would equal that! 4 campden tablets is the equivalent of about 1/4 tsp of k-meta. You really need to splash rack this by pouring it from one primary to another and dont be gentle at all, you have a lot of sulfite in there to disperse. You will surely need need the new yeast and you had better make a good starter and slowly introduce some of the wine into your starter a little at a time to get the yeast acclimated to a high S02 level cause it will still be higher then normal. I would keep going until the starter is at least tripled in size and still cooking.

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Old 01-10-2010, 11:59 PM   #6
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Book was http://www.amazon.ca/Joy-Home-Winemaking-Terry-Garey/dp/0380782278/ref=sr_1_1?ie=UTF8&s=books&qid=1263171471&sr=8-1 - Joy of Home Wine Making

Am I correct in assuming that my must is going to live okay until I can get the yeast going? All the preservatives should maybe save me maybe? Or am I nuts? Man I am so sad about this...

Feeling like a dummy out of a bunch of money...

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Old 01-11-2010, 12:45 AM   #7
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Quote:
Originally Posted by lady_brewer View Post
Oh... I should say an extra thank-you... since most people must have looked at this and really thought "what a super-n00b!"
We all had to start somewhere. I'm still clawing my way up out of the depths of cluelessness myself.

From the advice that the smart people here are giving you I'd say there's still reason for hope. My guess is the metabisulfite you put in your must would kill pretty much any spoilage organisms. That's why it's used, because yeast tolerates it better than other microorganisms do. If there's enough in there to kill yeast, it's darned sure enough to kill pretty much everything else that would try to spoil your must. The trick now is to get rid of it (which is possible - the sulfur compounds dissipate after a while on their own) so yeast can set up housekeeping.

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Old 01-14-2010, 10:49 PM   #8
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So I am babying the starter, but in the meantime my "must" has sort of a crust formed on the top since the last stirring, when I break it up there is a good bit of gas hanging out underneath. No bad smell (although there is a "fruit juice smell") Took a hydro reading and it doesn't seem that there has been any change (but this only formed sometime today)

Chances that the yeast that was in there may be doing something? Or has my must expired at this point?

Also, forgive me for being really dumb, but when you say add a bit of must and it doesn't stop... I am watching for how much it is bubbling, correct?

Thanks again... I appreciate you giving me hope that I didn't set $100 to mold and be flushed down the drain (or poured on compost...)

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Old 01-14-2010, 11:06 PM   #9
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I just read this. LB, I just add 2 crushed campton to my blueberry must at start of wine and then 1 tablet each time I rack up to a total of 5 for the batch. I use the EC-1118 yeast and ferment at 62*f until I get to 1030 sg and then rack off the berries.

Here is to hope that the crust is the yeast taking off. In any case, still make that starter and pitch it.

Luck.

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Old 01-15-2010, 12:22 AM   #10
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If there is a gas being given off then the only thing that makes sense is that a yeast has finally started but Id add that new yeast starter anyway just to be safe. I cant say this batch will be any good but bet it will.



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