Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Wine has congealed and almost about to overflow
Reply
 
LinkBack Thread Tools
Old 10-16-2013, 05:15 AM   #1
Bathtub_Gin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 9
Likes Given: 2

Default Wine has congealed and almost about to overflow

Need answers quick.

Blackberry Jelly Wine, my first ACTUAL real quality Wine. Measured out everything. Used actual Blackberries but to get 3 LB would cost upwards of 30 bucks, so I used a jar of Jam I found in the kitchen.

Recipe was 3 LB Jam, 1 LB Sugar, 3/4 Gallon water, yeast. I started it about 6-10 hours ago. I checked it right now and juice was dripping from the topper, I took it off and there's a congealed layer of fruit, or something. It's the consistency of ground beef , or Cranberry Sauce.

EDIT: I also measured the Gravity with a Hydrometer, started at 1.089. And I probably didn't even have the full amount of Jam in the recipe too

__________________
Bathtub_Gin is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2013, 05:49 AM   #2
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 339 Times on 242 Posts
Likes Given: 6

Default

It sounds like you're talking about krausen and having blow off. How much room did you leave in your fermenting vessel?

If there's not much room, put a rubber stopper with a hole in it too and a hose that connects to the hole and goes into a bucket or jar or starsan, it's called a blow off tube.

__________________
insanim8er is offline
Bathtub_Gin Likes This 
Reply With Quote Quick reply to this message
Old 10-16-2013, 07:07 PM   #3
Bathtub_Gin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 9
Likes Given: 2

Default

Should I remove it or let it settle or what?

__________________
Bathtub_Gin is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2013, 09:21 PM   #4
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 339 Times on 242 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Bathtub_Gin View Post
Should I remove it or let it settle or what?
depends on what you want to do. Some people use an oversized fermenter to avoid blow off and simply let it settle in.

Some will scrape it from a bucket

some will use a blow-off tube into a bucket or jar of starsan to allow it to blow out of the vessel and allow the rest to settle.
__________________
insanim8er is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2013, 05:17 PM   #5
Jericurl
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 44
Liked 9 Times on 6 Posts
Likes Given: 1

Default

Stir the heck out of it twice a day and just cover it with a sanitized dish towel. When your SG drops to anything below 1.02, move it to your secondary and all that junk will be gone.

__________________
Jericurl is offline
Bathtub_Gin Likes This 
Reply With Quote Quick reply to this message
Old 10-18-2013, 05:16 PM   #6
Bathtub_Gin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 9
Likes Given: 2

Default

Yeah cause, I don't really want to remove it after realizing it has a lot of the fruit in it, I'll probably stir it in

__________________
Bathtub_Gin is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 06:22 PM   #7
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 339 Times on 242 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Jericurl View Post
Stir the heck out of it twice a day and just cover it with a sanitized dish towel. When your SG drops to anything below 1.02, move it to your secondary and all that junk will be gone.
Bad advice

By stirring the heck out of it, you'll introduce oxygen. Krausen has bad flavors in it, but by leaving it alone, a lot clings to the vessel. Also by stirring you up the chances of infection. You also don't want to rack it off the lees too soon. It's over all bad advice in my opinion.

Just leave it alone. It'll settle out on its own. Leave a blow off tube on it for any excess to blow off. Let it sit on the lees for a bit before going to secondary to let it settle out.
__________________
insanim8er is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 06:58 PM   #8
Jericurl
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 44
Liked 9 Times on 6 Posts
Likes Given: 1

Default

This is a pretty normal occurrence.

Really?
Huh.
Maybe I've just been lucky so far.

__________________
Jericurl is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 07:12 PM   #9
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: 62,206
Liked 4772 Times on 3469 Posts
Likes Given: 947

Default

Quote:
Originally Posted by insanim8er View Post
Bad advice

By stirring the heck out of it, you'll introduce oxygen. Krausen has bad flavors in it, but by leaving it alone, a lot clings to the vessel. Also by stirring you up the chances of infection. You also don't want to rack it off the lees too soon. It's over all bad advice in my opinion.

Just leave it alone. It'll settle out on its own. Leave a blow off tube on it for any excess to blow off. Let it sit on the lees for a bit before going to secondary to let it settle out.
I don't go for this type of wine, I'll admit- but it's common practice to stir the wine in primary, and rack to secondary when fermentation slows down and to get the wine off of the gross lees.

I'd stir daily, until fermentation slows, at least!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 07:31 PM   #10
Jericurl
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 44
Liked 9 Times on 6 Posts
Likes Given: 1

Default

Yooper,

What would be the main difference in the type of wines produced with one method over the other?

I've been doing my wine this way and those who taught me also did wine this way.

__________________
Jericurl 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
Overflow bv7165 Fermentation & Yeast 3 10-05-2011 04:40 PM
Overflow !!! Bishop916 General Beer Discussion 8 02-07-2011 04:24 PM
Will this wine fermenter overflow?? davefr Wine Making Forum 12 10-25-2010 12:47 AM
overflow lovemybrew Fermentation & Yeast 12 01-28-2010 06:12 AM
overflow! SewerRanger Beginners Beer Brewing Forum 5 02-02-2008 02:42 PM



Newest Threads

LATEST SPONSOR DEALS