Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > When to remove the pulp?
Reply
 
Thread Tools
Old 01-27-2013, 12:24 AM   #1
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,400
Liked 130 Times on 119 Posts
Likes Given: 4

Default

I started my first Strawberry wine this week. Very excited, but never started with whole fruit before.
The berrys are in the fermenter in a mesh bag.

To sum up:

Punching the Cap twice per day for three days now, when should I remove the fruit?


WilliamSlayer is offline
 
Reply With Quote
Old 01-27-2013, 12:39 AM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by WilliamSlayer
I started my first Strawberry wine this week. Very excited, but never started with whole fruit before.
The berrys are in the fermenter in a mesh bag.

To sum up:

Punching the Cap twice per day for three days now, when should I remove the fruit?
I left mine in 7 days.


novalou is offline
 
Reply With Quote
Old 01-27-2013, 01:44 PM   #3
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

In my experience, 5-8 days seems to be the norm...it just varies per fruit and fermentation conditions. With soft fruits like strawberries you may notice they break down into mush, much like a berry that was smashed and found in the bottom of a bin days later, but super pulpy. Plus they may start to lose their color, actually turning white....a sign of the fruit's readiness for removal.
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 01-29-2013, 04:19 PM   #4
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,400
Liked 130 Times on 119 Posts
Likes Given: 4

Default

Well, I'm going to give them one more day, then remove them. Fermentation is really hopping right now, but I worry about losing my CO2 cap.

I plan to pitch more yeast after pulp removal. Seems logical to keep fermentation at a good clip. Any reason not to? (Same yeast as initial pitch btw)
WilliamSlayer is offline
 
Reply With Quote
Old 01-29-2013, 04:46 PM   #5
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Quote:
Originally Posted by WilliamSlayer View Post
Well, I'm going to give them one more day, then remove them. Fermentation is really hopping right now, but I worry about losing my CO2 cap.

I plan to pitch more yeast after pulp removal. Seems logical to keep fermentation at a good clip. Any reason not to? (Same yeast as initial pitch btw)
No need to pitch more yeast, there should be a huge colony established if you used the standard 5gm per six gallons. What yeast did you use?

What was your original gravity and what is it now?
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 01-30-2013, 04:58 AM   #6
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,400
Liked 130 Times on 119 Posts
Likes Given: 4

Default

Quote:
Originally Posted by saramc View Post

No need to pitch more yeast, there should be a huge colony established if you used the standard 5gm per six gallons. What yeast did you use?

What was your original gravity and what is it now?
I used D-47 and pitched 2 packs.

The OG was 1.084 and I'm @ 1.010 or so having just dropped a hydrometer in there. Yikes! I'm almost done after just 5 days!

It's past midnight here, but I'm pulling the fruit in the morning and sealing it up.
WilliamSlayer is offline
 
Reply With Quote
Old 01-30-2013, 01:27 PM   #7
TedLarsen
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Strongsville, Ohio
Posts: 56
Liked 9 Times on 6 Posts

Default

Until fermentation is >completely< and forever done (which honestly, is only (maybe) after stabilizing), I wouldn't worry too terribly much about re-establishing a CO2 cap. Even after the yeast slips into well-deserved rest, your wine will naturally degas itself for a while, giving off CO2.

It's a lovely friendly thing.

Which is not to diminish the importance of topping off and maintaining minimal headspace; but I'd not worry too too much about losing a bit of CO2.
TedLarsen is offline
 
Reply With Quote
Old 01-30-2013, 11:53 PM   #8
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,400
Liked 130 Times on 119 Posts
Likes Given: 4

Default

Good to keep that in mind, and if this were not my first 'from the fruit' wine I probally wouldn't be stressing quite as much. :-)

"Experience breeds indifference!"

Removing the pulp today and draining it with help from a collander.
WilliamSlayer is offline
 
Reply With Quote
Old 01-31-2013, 01:20 PM   #9
MzAnnie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts
Likes Given: 65

Default

I would not pitch any more either. Hopefully I will be able to bottle my strawberry wine next week. I only leave the fruit in for 5 days, but I live in Southern Mississippi and I am always afraid of mold. Things mold here even in the sunlight, so as a safety precaution, 5 days is the max. Did you make a starter for your yeast? The first wine I ever made was Prickly Pear and I literally "pitched" the yeast right in the bucket. It was good wine but I was told it smelled a little yeasty. Now I always make a starter.
MzAnnie is offline
 
Reply With Quote
Old 01-31-2013, 01:37 PM   #10
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,400
Liked 130 Times on 119 Posts
Likes Given: 4

Default

Yes, I double pitched (2 packets) my yeast with the thought that some (most?) Would be removed when I removed the pulp.

I took another gravity reading, and was @ 1.004

The wisdom of my peers shines through! I got bubbles in my airlock almost right away, with no extra yeast. :-)

Now, my pulp was definitly a light pink (remember this is a Strawberry wine), but there was lots of color left in them. Should that have completely drained out? Should I have washed the pulp with a bit of water?


Click image for larger version

Name:	ForumRunner_20130131_093413.png
Views:	82
Size:	254.5 KB
ID:	97770   Click image for larger version

Name:	ForumRunner_20130131_093432.png
Views:	78
Size:	271.5 KB
ID:	97771   Click image for larger version

Name:	ForumRunner_20130131_093453.png
Views:	84
Size:	286.3 KB
ID:	97772  
WilliamSlayer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
OK to remove pulp cap from primary? acy Wine Making Forum 3 08-19-2011 11:58 AM
Pulp fermentation ? adanac58 Cider Forum 7 02-27-2011 09:40 AM
Left over pulp uses? Denoyer Cider Forum 6 08-16-2010 02:54 PM
Straining Pulp from Must? ms8miranda Wine Making Forum 1 08-18-2008 04:59 PM
Oh No! Pulp! Help me with the Pulp! mew Wine Making Forum 3 02-11-2007 08:06 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS