Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > welches grape juice wine problem

Reply
 
LinkBack Thread Tools
Old 10-21-2010, 12:24 AM   #1
OHIOSTEVE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: SIDNEY, ohio
Posts: 3,343
Liked 51 Times on 48 Posts
Likes Given: 26

Default welches grape juice wine problem

I just racked my third attempt of grape juice wine into a clean carboy. Pretty good lees in the carboy and it has been in there over a month ( primary) This is the third time in a row that fermentation seems to have stopped right at 1.030 with these wines. It tastes GREAT but with an OG of 1.080-1.090 that is not much of an ABV %. I am using red star champagne yeast, and the temps are good...as a matter of fact this is setting right next to a couple of other wines that are dry as a bone.

__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS
OHIOSTEVE is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 01:19 AM   #2
hmmmbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Boise/Mountain Home Idaho, Idaho
Posts: 206
Liked 7 Times on 7 Posts
Likes Given: 13

Default

Are you using a Yeast nutrient? That couldn't hurt if your not. Cheap and easy way (in a bind or not) to make a yeast nutrient is to take a cup of water and a handful or 2 of raisins, bring the water to a boil for a while (10-15 mins) and pour the liquid (should be half a cup or so) into the juice (prior to the yeast) and leave it be to ferment. Hope that helps.

__________________
hmmmbeer is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 01:38 AM   #3
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 41,937
Liked 6028 Times on 5278 Posts
Likes Given: 687

Default

Maybe add some EC-1118 wine yeast? It's notorious for helping to start stuck fermentations....

__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 01:45 AM   #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: 60,318
Liked 4273 Times on 3113 Posts
Likes Given: 820

Default

It's too late now, but next time don't rack until you're at 1.010. That will help your attenuation.

You can try some yeast nutrient as mentioned, and also pitching the EC-1118 as also mentioned. That should help. Give the fermenter a jostle, too, to encourage it.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 04:28 AM   #5
OHIOSTEVE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: SIDNEY, ohio
Posts: 3,343
Liked 51 Times on 48 Posts
Likes Given: 26

Default

Quote:
Originally Posted by Yooper_Brew View Post
It's too late now, but next time don't rack until you're at 1.010. That will help your attenuation.

You can try some yeast nutrient as mentioned, and also pitching the EC-1118 as also mentioned. That should help. Give the fermenter a jostle, too, to encourage it.
been in primary over a month. To be honest I wanted the slurry for some sketer pee and assumed it would be WAY lower that that due to the time frame and airlock activity ( none) Funny thing is I used the slurry for the skeeter pee and it took right off immediately it seems. I am hoping that the stirring up from racking it might get it going again. I will add some nutrient tomorrow.... no place close for the other yeast.
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS
OHIOSTEVE is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 08:01 PM   #6
Fletch78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Athens GA
Posts: 1,348
Liked 20 Times on 16 Posts
Likes Given: 26

Default

I was recently told by a very knowledgable person that you should not add nutrient late in the fermentation. At that stage, the yeast can't do much with it, and what they can do with it creates negativity.

Did you degass this often during the first few days of fermentation?

__________________
Fletch78 is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 08:02 PM   #7
Fletch78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Athens GA
Posts: 1,348
Liked 20 Times on 16 Posts
Likes Given: 26

Default

Quote:
Originally Posted by AZ_IPA View Post
Maybe add some EC-1118 wine yeast? It's notorious for helping to start stuck fermentations....
I think Red Star P. Cuvee and EC-1118 is the same strain.

Is Red Star "Champagne Yeast" as mentioned in OP the same thing as P. Cuvee?
__________________
Fletch78 is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2010, 11:26 AM   #8
Justibone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indianapolis, IN
Posts: 2,030
Liked 21 Times on 20 Posts
Likes Given: 69

Default

Cuvee means sparkling wine, so I assume they are the same.

__________________
Best Brews Yet:
Edwort's (modified) Apfelwein
BierMuncher's Centennial Blonde
Cuinrearview's Gumballhead-Inspired WPA
Pelikan's John's Red English Barleywine
Justibone is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2010, 02:17 AM   #9
OHIOSTEVE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: SIDNEY, ohio
Posts: 3,343
Liked 51 Times on 48 Posts
Likes Given: 26

Default

Guys I have added nutrient.. warmed it up...shaken it up.. still at 1.030. HOWEVER it is starting to taste REALLY good so I may stabilize and bottle it as is. I could pitch more yeast but as I said, the slurry from this was used in a skeeter pee and it took right off . However I havent cheked the gravity on it yet... hmmmm wonder where it is at?

__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS
OHIOSTEVE is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2010, 02:22 AM   #10
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,515
Liked 118 Times on 107 Posts
Likes Given: 15

Default

Quote:
Originally Posted by Fletch78 View Post
I was recently told by a very knowledgable person that you should not add nutrient late in the fermentation. At that stage, the yeast can't do much with it, and what they can do with it creates negativity.

Did you degass this often during the first few days of fermentation?
into the fermentation, you don't add yeast nutrient; you add yeast energizer
__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher 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
Welches Grape Juice Wine freeballer Wine Making Forum 19 02-18-2014 07:49 PM
Welches grape wine - Taking forever to finish fermenting? britishbloke Wine Making Forum 5 11-12-2012 11:17 PM
Store bought grape juice wine cheezydemon Wine Making Forum 14 12-08-2010 08:49 PM
Wine from Grape Juice Help limprizol Wine Making Forum 5 10-07-2008 02:39 PM
Welches grape juice - Real tart taste - Any fixes? britishbloke Wine Making Forum 4 04-11-2007 02:03 AM