Spontaneous fermentation <24 hours after campden - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Spontaneous fermentation <24 hours after campden

Reply
 
Thread Tools
Old 09-04-2012, 12:15 AM   #1
LyonsAudio
Recipes 
 
Sep 2009
Worcester, Massachusetts
Posts: 26


I pressed ~10 gallons of white (himrod) grapes yesterday.

Did a rough filter off the press and put them into a 5 gallon and 4 1 gallon carboy and added 1 tab campden per gallon to each.

I went into the brew closet tonight to check on it and the 5 gallon is bubbling at a good pace and the other look not far behind.

What do I do now? I didn't adjust for TA or PH yet or pitch yeast.

More campden to stop it? Pitch yeast to try and cover or just let it go?

Thanks in advance!

 
Reply With Quote
Old 09-04-2012, 12:59 AM   #2
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


dont add more campden, I would just let it rip, if it fizzles out early add the yeast.

 
Reply With Quote
Old 09-04-2012, 01:13 AM   #3
LyonsAudio
Recipes 
 
Sep 2009
Worcester, Massachusetts
Posts: 26

The smell off the stuff smells fine so I'll see what it does. I did already bring the sugar up to 1.080 (calculated, juice was 1.054, added sugar to a calculated 1.080)

Fingers crossed.

 
Reply With Quote
Old 09-04-2012, 02:09 AM   #4
cowboybob4
Recipes 
 
Aug 2012
Posts: 2

Is this a new pack of tablets? You may have got some bad tabs.

 
Reply With Quote
Old 09-04-2012, 02:18 AM   #5
LyonsAudio
Recipes 
 
Sep 2009
Worcester, Massachusetts
Posts: 26

Two-ish year old tabs. No expectation date on bottle.

Hoping that's not it.

 
Reply With Quote
Old 09-05-2012, 03:21 AM   #6
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


nah those things will last forever especailly if they were tablets..

 
Reply With Quote
Old 09-07-2012, 02:04 PM   #7
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 167 Times on 151 Posts


Most commercial strains of yeast the amateurs have access to will compete with and knock-off any other active yeasts...just something to consider.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 09-10-2012, 02:35 AM   #8
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


you could add the yeast but if its already going good, then its probably the natural yeast from the grapes, in this case it could turn out good, i would just let it go, if its a slow ferment then i would add the yeast if its fast one then id let it go.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Campden jdgapc Winemaking Forum 2 11-02-2011 01:41 PM
Campden isn't enough is it.... MartyB Winemaking Forum 2 07-26-2009 12:31 PM
Anyone make spontaneous-fermented wine? emr454 Winemaking Forum 5 06-14-2009 12:13 AM
Campden JedSmithBrewery Winemaking Forum 6 03-17-2009 03:40 PM
when do you add Campden VermontFreedom Winemaking Forum 1 09-25-2006 12:57 AM


Forum Jump