 |
|
02-09-2012, 05:57 AM
|
#381
|
|
Member
Join Date: Jan 2012
Location: Houston
Posts: 32
|
One more question -- after reading through all 38 pages, I get the impression that red grapes will ferment much harder than the mead or cider I've already done... but I used a 2 gallon bucket as primary for 1 gallon batches. Is there a danger of it foaming up that much? It seems like most people are using a 1 gallon carboy for primary, so I can understand the concern of blow-off... but so far it looks like my foam has gone maybe 1/2 inch up the side of my bucket on the hardest ferment, leaving a good 7-8 inches of headspace to spare in primary. I probably don't need to worry about this overflowing in primary, right? (I understand, no guarantees...) |
|
|
|
|
|
02-09-2012, 12:26 PM
|
#382
|
|
Junior Member
Join Date: Aug 2006
Location: Southern Indiana
Posts: 20
|
I think 7-8 inches is plenty. That's more headspace than I usually have for this wine.
|
|
|
|
|
02-09-2012, 04:52 PM
|
#383
|
|
Senior Member
Join Date: Nov 2009
Location: Brick
Posts: 425
|
Quote:
Originally Posted by HeruRaHa
One more question -- after reading through all 38 pages, I get the impression that red grapes will ferment much harder than the mead or cider I've already done... but I used a 2 gallon bucket as primary for 1 gallon batches. Is there a danger of it foaming up that much? It seems like most people are using a 1 gallon carboy for primary, so I can understand the concern of blow-off... but so far it looks like my foam has gone maybe 1/2 inch up the side of my bucket on the hardest ferment, leaving a good 7-8 inches of headspace to spare in primary. I probably don't need to worry about this overflowing in primary, right? (I understand, no guarantees...)
|
none of my batches soo far have gone more than an inch of foam i ferment in 2 gallon buckets for one gallon batches, also i use premier cuvee yeast.
__________________
Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.
|
|
|
|
|
02-09-2012, 11:14 PM
|
#384
|
|
Member
Join Date: Jan 2012
Location: Houston
Posts: 32
|
Oops, wound up with an OG of 1.095, think I poured a little too much sugar when I eyeballed it... This is going to be very strong and/or very sweet. I guess we'll find out in a few months.
(That's why I call these early attempts at fermentation "experiments"...)
|
|
|
|
|
02-10-2012, 01:38 AM
|
#385
|
|
Junior Member
Join Date: Jan 2012
Location: buffalo
Posts: 15
|
just got done bottling...from left to right 2 cans....4 cans welches grape...4 cans white raspberry...can't wait couple more months to drink it
Last edited by dougen; 02-10-2012 at 03:15 AM.
|
|
|
|
|
02-10-2012, 01:41 AM
|
#386
|
|
Junior Member
Join Date: Jan 2012
Location: buffalo
Posts: 15
|
here is what they looked like when I started them
|
|
|
|
|
02-11-2012, 01:42 AM
|
#387
|
|
Member
Join Date: Dec 2011
Location: Delhi
Posts: 65
|
plan on finding some 1-2 gallon jugs/pails to start a few batches of this recipe, looks VERY interesting...
I'd just like to ask, in the recipe it mentioned "After additional 30 days, stabilize, sweeten if desired and rack into bottles."
I have a few questions on this part, if anyone can please help me prep ahead of time:
#1 it says to stabilize, what or how is everyone doing this for their batches?
#2 if you sweeten, will it not start to ferment again? just curious, I've been reading allot on this forum over the last few months & I'm trying to learn as much as possible...
thanks for any and all help and tips.
Cheers,
|
|
|
|
|
02-11-2012, 05:01 AM
|
#388
|
|
Senior Member
Join Date: Nov 2009
Location: Brick
Posts: 425
|
Stabilizing kills the yeast so it wont referment when sweetening. I haven't sweetened any of mine yet.
http://winemaking.jackkeller.net/finishin.asp
__________________
Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.
|
|
|
|
|
02-13-2012, 01:44 PM
|
#389
|
|
Senior Member
Join Date: Mar 2010
Location: Fort Dodge, IA
Posts: 145
|
i usually use campden tablets to stabilize then i use wine conditioner, this helps sweeten and adds pot sorbate to keep it from refermenting. i've sweetened every batch i've made, atleast alittle. hope this helps
Quote:
Originally Posted by A50SNAKE
plan on finding some 1-2 gallon jugs/pails to start a few batches of this recipe, looks VERY interesting...
I'd just like to ask, in the recipe it mentioned "After additional 30 days, stabilize, sweeten if desired and rack into bottles."
I have a few questions on this part, if anyone can please help me prep ahead of time:
#1 it says to stabilize, what or how is everyone doing this for their batches?
#2 if you sweeten, will it not start to ferment again? just curious, I've been reading allot on this forum over the last few months & I'm trying to learn as much as possible...
thanks for any and all help and tips.
Cheers,
|
__________________
Hangovers are the wrath of Grapes!
|
|
|
|
|
02-13-2012, 02:04 PM
|
#390
|
|
Member
Join Date: Mar 2011
Location: Rockford
Posts: 57
|
Just wanted to mention I made a white grape raspberry wine last April that I didn't care for. I have been using it for topping carboys. Now 10 months later I was topping off a carboy and drank the last bit of wine from the bottle I was using. It was so good I had to open another bottle to see if it was as good. Another lesson in patience.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
