Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Odd Yeast? (Is this normal)
Thread Tools
Old 09-03-2014, 01:18 AM   #1
Feedback Score: 0 reviews
Join Date: Mar 2014
Posts: 3
Default Odd Yeast? (Is this normal)

I am currently making a chokecherry raspberry wine and encountered some odd fermentation, was wondering if this is just yeast or if it this is mold? Been about a week since pitched, when stirred it showed a lot of the same clumsiness which makes me think it is just yeast. Tastes and smells great so far, but wanted some other opinions

**recipe** Used some raspberry instead of all chokecherry.
2.5 to 3 lbs ripe chokecherries
1 can (11oz) Old Orchard Frozen 100% Apple/Cherry juice
1.75 lbs granulated sugar Starting SG 1.080 - 1.095
1 tsp acid blend – (or test and add acid to .60TA)
½ tsp pectic enzyme
Water to 1 gallon
1 crushed Campden tablet
1 tsp yeast nutrient
wine yeast - Premier Cuvee
1 crushed campden
½ tsp Potassium Sorbate

1.Destem and sort berries, discarding any bruised fruit. Put fruit in the freezer for approx five days. Freezing them will help release the juice in the berries. You do not have to destone chokecherries, just don't crush or break the pits. Breaking the pits even a small amout can produce a more than normal bitter flavor in the wine.

2. Put thawed berries in fine nylon straining bag, tie the top and place in primary. Use gloved hands or large potato masher to crush the chokecherries being very careful to only crush the berries and not break any of the pits.

3. Put 1/2 gallon of water on to boil. Once boiling stir in the sugar and dissolve completely, then remove from burner and pour over the chokecherries in the primary.

4. Cover primary and wait 2-3 hours to set the color, then add the Old Orchard juice if using it and the rest of the water. Then allow it to sit till cool. The liquid level should equal about 2 to 3 cups above the 1 gallon mark on your fermenter to make up for the berries and bag.

5. When cooled to room temp stir in all remaining ingredients except pectic enzyme and yeast. Take an SG reading and confirm it is between 1.080 – 1.095. If it requires adjustment then adjust by either adding sugar syrup, or water. If you have an acid test kit, test must and adjust acid to .60 TA. Cover and leave for 12 hours.

6. After the 12 hours add the pectic enzyme, recover and leave another 12 hours.

7. After the second 12 hours open primary and sprinkle the yeast on top of the must and recover.

8. Push the bag of fruit under the liquid 2 twice daily to extract juice and to keep the fruit wet.

Testcider is offline
Reply With Quote
Old 09-03-2014, 01:38 AM   #2
Feedback Score: 1 reviews
stru's Avatar
Join Date: Oct 2013
Location: Fredericksburg, Virginia
Posts: 213
Liked 43 Times on 30 Posts
Likes Given: 201


Looks like all of the fruit wine I've ever made. It's likely yeast and any solid that escaped the bag. It shouldn't be anything to worry about.

stru is offline
Reply With Quote
Old 09-03-2014, 01:38 AM   #3
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54


looks like pulp too me.
Honda88 is offline
Reply With Quote
Old 09-03-2014, 11:39 PM   #4
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,886
Liked 6636 Times on 4733 Posts
Likes Given: 1853


It looks ok, but if it's been a week it's time to rack to a secondary and get it off of the fruit. It needs to go into a carboy now, and be airlocked. I assume it's finished fermenting, or nearly so.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook:
But I'm pretty boring so don't expect much!
Yooper is offline
Reply With Quote
Old 09-04-2014, 07:44 AM   #5
Feedback Score: 0 reviews
podz's Avatar
Join Date: Jun 2013
Location: Helsinki, Finland
Posts: 2,209
Liked 643 Times on 411 Posts
Likes Given: 860


It's mostly just air bubbles, but also some escaping sediment.

If you keep your fruit bag submerged, then you'll spend a whole lot less time wondering about potential surface anomalies. If you have a Gärtopf (a sauerkraut fermenter), then you can use one of the stones from that. Otherwise, a large glass paperweight or similar.

Elämämme tarkoitus lienee murheen karkoitus.
podz is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Kolsch this normal? curlyfat Fermentation & Yeast 20 05-23-2015 05:39 PM
dose this look normal for a yeast? songe Beginners Beer Brewing Forum 8 10-27-2013 04:20 PM
Is this yeast normal? Ive never seen it like this before Kmcogar Fermentation & Yeast 5 05-18-2012 05:38 PM
Normal Yeast Activity? MellowToad Beginners Beer Brewing Forum 4 06-17-2008 04:52 AM
Is this yeast activity normal? Indiana Red All Grain & Partial Mash Brewing 5 03-03-2006 03:53 PM

Forum Jump

Newest Threads