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Old 10-16-2013, 04:15 AM   #1
Bathtub_Gin
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May 2013
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Need answers quick.

Blackberry Jelly Wine, my first ACTUAL real quality Wine. Measured out everything. Used actual Blackberries but to get 3 LB would cost upwards of 30 bucks, so I used a jar of Jam I found in the kitchen.

Recipe was 3 LB Jam, 1 LB Sugar, 3/4 Gallon water, yeast. I started it about 6-10 hours ago. I checked it right now and juice was dripping from the topper, I took it off and there's a congealed layer of fruit, or something. It's the consistency of ground beef , or Cranberry Sauce.

EDIT: I also measured the Gravity with a Hydrometer, started at 1.089. And I probably didn't even have the full amount of Jam in the recipe too



 
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Old 10-16-2013, 04:49 AM   #2
insanim8er
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It sounds like you're talking about krausen and having blow off. How much room did you leave in your fermenting vessel?

If there's not much room, put a rubber stopper with a hole in it too and a hose that connects to the hole and goes into a bucket or jar or starsan, it's called a blow off tube.



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Old 10-16-2013, 06:07 PM   #3
Bathtub_Gin
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Should I remove it or let it settle or what?

 
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Old 10-16-2013, 08:21 PM   #4
insanim8er
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Quote:
Originally Posted by Bathtub_Gin View Post
Should I remove it or let it settle or what?
depends on what you want to do. Some people use an oversized fermenter to avoid blow off and simply let it settle in.

Some will scrape it from a bucket

some will use a blow-off tube into a bucket or jar of starsan to allow it to blow out of the vessel and allow the rest to settle.

 
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Old 10-17-2013, 04:17 PM   #5
Jericurl
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Stir the heck out of it twice a day and just cover it with a sanitized dish towel. When your SG drops to anything below 1.02, move it to your secondary and all that junk will be gone.

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Old 10-18-2013, 04:16 PM   #6
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Yeah cause, I don't really want to remove it after realizing it has a lot of the fruit in it, I'll probably stir it in

 
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Old 10-18-2013, 05:22 PM   #7
insanim8er
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Quote:
Originally Posted by Jericurl View Post
Stir the heck out of it twice a day and just cover it with a sanitized dish towel. When your SG drops to anything below 1.02, move it to your secondary and all that junk will be gone.
Bad advice

By stirring the heck out of it, you'll introduce oxygen. Krausen has bad flavors in it, but by leaving it alone, a lot clings to the vessel. Also by stirring you up the chances of infection. You also don't want to rack it off the lees too soon. It's over all bad advice in my opinion.

Just leave it alone. It'll settle out on its own. Leave a blow off tube on it for any excess to blow off. Let it sit on the lees for a bit before going to secondary to let it settle out.

 
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Old 10-18-2013, 05:58 PM   #8
Jericurl
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This is a pretty normal occurrence.

Really?
Huh.
Maybe I've just been lucky so far.

 
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Old 10-18-2013, 06:12 PM   #9
Yooper
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Quote:
Originally Posted by insanim8er View Post
Bad advice

By stirring the heck out of it, you'll introduce oxygen. Krausen has bad flavors in it, but by leaving it alone, a lot clings to the vessel. Also by stirring you up the chances of infection. You also don't want to rack it off the lees too soon. It's over all bad advice in my opinion.

Just leave it alone. It'll settle out on its own. Leave a blow off tube on it for any excess to blow off. Let it sit on the lees for a bit before going to secondary to let it settle out.
I don't go for this type of wine, I'll admit- but it's common practice to stir the wine in primary, and rack to secondary when fermentation slows down and to get the wine off of the gross lees.

I'd stir daily, until fermentation slows, at least!
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Old 10-18-2013, 06:31 PM   #10
Jericurl
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Yooper,

What would be the main difference in the type of wines produced with one method over the other?

I've been doing my wine this way and those who taught me also did wine this way.



 
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