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Old 01-22-2013, 09:56 PM   #1
wickman6
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Sep 2011
vernon hills, il
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I assembled this 3 weeks ago, with an og of 1.086. Racked to secondary last night and its only down to 1.050. Is this too slow?

I haven't made wine in a few years but all of my previous notes show a much faster fermentation.

Will this be ok? I plan to take gravity readings over the next few days to see how its going. I believe I used premiere cuvee yeast, and its fermenting at 65 degrees.

Thanks for any help!


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Old 01-22-2013, 11:47 PM   #2
novalou
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Jun 2012
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Quote:
Originally Posted by wickman6
I assembled this 3 weeks ago, with an og of 1.086. Racked to secondary last night and its only down to 1.050. Is this too slow?

I haven't made wine in a few years but all of my previous notes show a much faster fermentation.

Will this be ok? I plan to take gravity readings over the next few days to see how its going. I believe I used premiere cuvee yeast, and its fermenting at 65 degrees.

Thanks for any help!
I'd warm it up a bit, say to 70 or so. If you have the primary under airlock you'll be fine at this pace. Once you get to 1.010 move it to your carboy.



 
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Old 01-22-2013, 11:49 PM   #3
KBentley57
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Jun 2012
Birmingham, AL
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It does seem a little slow, but not unusually so, probably just in the upper limit. Have you done any nutrient additions? It would be helpful if you posted your recipe/notes if you have any for this one.

 
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Old 01-23-2013, 01:20 AM   #4
wickman6
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Sep 2011
vernon hills, il
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I have the recipe here.

10.5# frozen blueberries
Table sugar to get to og.
About 4 gal water
1 1/2 tsp pectic enzyme
3/4 tsp tannin
3 tsp acid blend
Kmeta to sanitize

And I also used pasteur red yeast, not the one I listed before.

I do have a room I can move it to that's a bit warmer, I'll move it there.
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Old 01-23-2013, 01:50 AM   #5
novalou
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Jun 2012
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Quote:
Originally Posted by wickman6
I have the recipe here.

10.5# frozen blueberries
Table sugar to get to og.
About 4 gal water
1 1/2 tsp pectic enzyme
3/4 tsp tannin
3 tsp acid blend
Kmeta to sanitize

And I also used pasteur red yeast, not the one I listed before.

I do have a room I can move it to that's a bit warmer, I'll move it there.
Add some yeast nutrient.

 
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Old 01-23-2013, 02:11 AM   #6
wickman6
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Sep 2011
vernon hills, il
Posts: 643
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Oops, forgot to mention that. I did use some, don't remember how much and I didn't write it down but I used whatever Wyeast recommends on their package. Thanks for the feedback.

One thing I might not have done is oxygenate well enough. Would it be ok to do so now, or should I just warm it up and see if fermentation kicks up?
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Old 01-23-2013, 02:19 AM   #7
novalou
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Jun 2012
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Quote:
Originally Posted by wickman6
Oops, forgot to mention that. I did use some, don't remember how much and I didn't write it down but I used whatever Wyeast recommends on their package. Thanks for the feedback.

One thing I might not have done is oxygenate well enough. Would it be ok to do so now, or should I just warm it up and see if fermentation kicks up?
If you haven't been stirring it daily, start now.

 
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Old 01-23-2013, 12:25 PM   #8
saramc
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Feb 2011
suburb of Louisville, KY
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Blueberry is notorious for being hard to start and for stalling. If you have not hit the 2/3 sugar break definitely dose with nutrient, keep it close to 70F and give it a good stir. The class of fruit it comes from, or is it species, is the problem...vacinuum. Some times you have to pitch a second yeast, like EC1118 or KV1116 to get it to finish, or in the future make a good starter.
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Old 01-24-2013, 04:09 AM   #9
okemasis
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Aug 2011
Saskatoon, Saskatchewan
Posts: 42


Saramc - when you say 2/3 sugar break, do you mean 2/3 of the way to 1.000 ?
eg - initial is 1.09, so you would rack at 1.03 ?

 
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Old 01-24-2013, 09:30 AM   #10
saramc
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Feb 2011
suburb of Louisville, KY
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2/3 sugar break, if initial is 1.090 you would rack at 1.030


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