I have searched the forums and did not find the answers i needed.
I have made wine in the past but not the proper way.
I have a 4.5 gal or so batch going and i have a few questions.
I started the batch and seen how much it was... did not want to waste it and decided to invest in some entry level equipment... got the wine kit after fermentation had started.
primary fermentation went great... did not use yeast... (big mistake) used lemon juice and sugar.
racked it to my new carboy put the air lock on...
1. how much fermenting action should there be in the second fermentation? I did not have the hydrometer so i have messed up there... alcohol content is 13 percent... smell is great... i did put 4 campden tabs in when i racked.
2. It has dropped some sediment but is still not clear... only been in second fermentation for 3 weeks or so.
I know i messed up... and will do different next time,,, but what should i do next and what should i look for ?
Follow up
i went back to the start.
Steralized everything...
got the instructions from my True Brew Gold kit...
here is the recipe for 1 gallon
4 lb blackberries
sugar which i did not add as it was already there
1 tsp yeast nutrient
1 tsp acid blend
1 tsp pectic enzyme
1 CAMPDEN TAB which i did not add
yeast................................
I assumed you would times that by 5 for 5 gal.
After i was done with it i was looking at a catalog and seen recipes in it... much to my dismay the recipe was TOTALY different.
20 lbs berries
10 1/2 lbs sugar
2tsp nutrient
3/4 tsp pectic enzyme for (5 gal).... the other said 1 tsp(for 1 gal !!!!!!!!!!)
acid blend 2 1/2 tbs...that is over 6 tsp!!
5 campden tabs
SO... have i screwed this batch up yet again????
More follow up
I added the yeast and all the other chemicals.
it will be a week sunday and nothing...
the first day after i added all the stuff it had a 4 inch circle of light foam in center of the primary... i stirred it up to get more oxygen to it and it hasn't bubbled since.
it does smell strongly of alcohol i am wondering if it has killed the yeast,
i have been thinking of activating the yeast in fresh juice and then add it to the mix... that may be throwing away good yeast after bad?
I still need any help or ideas you might have.
Thanks
I have made wine in the past but not the proper way.
I have a 4.5 gal or so batch going and i have a few questions.
I started the batch and seen how much it was... did not want to waste it and decided to invest in some entry level equipment... got the wine kit after fermentation had started.
primary fermentation went great... did not use yeast... (big mistake) used lemon juice and sugar.
racked it to my new carboy put the air lock on...
1. how much fermenting action should there be in the second fermentation? I did not have the hydrometer so i have messed up there... alcohol content is 13 percent... smell is great... i did put 4 campden tabs in when i racked.
2. It has dropped some sediment but is still not clear... only been in second fermentation for 3 weeks or so.
I know i messed up... and will do different next time,,, but what should i do next and what should i look for ?
Follow up
i went back to the start.
Steralized everything...
got the instructions from my True Brew Gold kit...
here is the recipe for 1 gallon
4 lb blackberries
sugar which i did not add as it was already there
1 tsp yeast nutrient
1 tsp acid blend
1 tsp pectic enzyme
1 CAMPDEN TAB which i did not add
yeast................................
I assumed you would times that by 5 for 5 gal.
After i was done with it i was looking at a catalog and seen recipes in it... much to my dismay the recipe was TOTALY different.
20 lbs berries
10 1/2 lbs sugar
2tsp nutrient
3/4 tsp pectic enzyme for (5 gal).... the other said 1 tsp(for 1 gal !!!!!!!!!!)
acid blend 2 1/2 tbs...that is over 6 tsp!!
5 campden tabs
SO... have i screwed this batch up yet again????
More follow up
I added the yeast and all the other chemicals.
it will be a week sunday and nothing...
the first day after i added all the stuff it had a 4 inch circle of light foam in center of the primary... i stirred it up to get more oxygen to it and it hasn't bubbled since.
it does smell strongly of alcohol i am wondering if it has killed the yeast,
i have been thinking of activating the yeast in fresh juice and then add it to the mix... that may be throwing away good yeast after bad?
I still need any help or ideas you might have.
Thanks