Long time reader, first time writer. I started a 5 gallon strawberry/ grape batch right at a week ago. I was doing some reading on aerating the batch while in primary and then once in secondary restarting the yeast. For one, I was waiting on some supplies to show up in the mail. Now that its in secondary and I added a little bit of energizer and nutrient and half cup of sugar, the yeast is taking off like I've never seen before. Should I rack it again after it settles down or should I just leave it in secondary and clarify?
It seems from your posts that you only started it 2 weeks ago, right? Impatient is right, haHeruRaHa said:Mine's been in secondary for a week or so and it's still really opaque, even though I added pectic enzyme in the beginning (only let it sit for about 8 hours before pitching yeast, I was impatient... hope this won't reduce the likelihood of clearing)
Sorbate and benzoate are the ingredients you have to watch out for. I wouldn't even try to ferment a juice with those preservatives although others have tried.
HeruRaHa said:I'm curious if anyone has a picture of this once it's cleared? Mine's been in secondary for a week or so and it's still really opaque, even though I added pectic enzyme in the beginning (only let it sit for about 8 hours before pitching yeast, I was impatient... hope this won't reduce the likelihood of clearing)
I started mine in a primary fermenter. When would it be okay to move to a carboy? Last time I made this (concord grape) it ended up bubbling up into the airlock and making a mess. I assume I moved it to a carboy too early?
Thanks!
Impatient is right, ha
Sirthomas42 said:I hate beer (I know, strike 1 against my man card), so I make Apfelwein and Skeeter Pee to satisfy my quick-turnaround needs
I overcame my lack of patience for this hobby by slowly buying more and more gear. After a year of this, I'm up to 15 5 gallon batches going simultaneously! Even though some will take 6-12 months to finish, I've always got a batch or two finishing in a given month
Ok, now that I've read the whole tread, I have a few questions.
1. Does the water you use matter? Should it be RO/filtered, spring, or other?
2. How did the batches with more concentrate and less sugar turn out?
My aim is to produce something similar to apothic red, big stuff red, etc. which are all soft dry red blends.... Only I have too much money invested in brewing and mead right now, so I want to do this least expensive as possible.
I'll be making a 3 gal batch. Was thinking 8 cans concentrate, 1/4 tsp tannin, then after fermenting out adding a few light toasted oak chips, and a handful of raisins. No acid blend, and maybe even correcting with calcium carbonate if too acidic and tart. Not sure about how much sugar to add yet. My aim would be about a 13% abv wine.
3. What is the best yeast for this wine? I have access to red star, lalvin, & lallemand.
It sounds like your recipe should turn out well. The raisins are probably not necessary. I've done that before, but boiled and chopped them first. I'm not sure they really added "body" or flavor though. Just my opinion.I started them both today. I used 6 cans of white grape/peach and in the other 6 cans of white grape/raspberry in buckets. Water to a little over 2 gallons per bucket.
I brought the SG up to 1.080. I did add a handful of golden raisins to each in a nylon stocking I sterilized.
Added pectic enzyme and yeast nutrient. Will add energizer in the morning and hydrate the 71B-122 and split it between the 2 buckets.
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