Can I add more juice?

[mrchaos101]

I changed my mind. I think Im going to just rack this tonight?

I have borrowd sorbate and tabletss.

5 gallons How much sorbate and how many tablets per gallon do I put in after it is transferd to 2ndry?

Also, WHEN does it go in? I think I want to rack this tonight and let it finish bubbling in the the 2ndry carboy. When Should chemicals go in?

If I put this in the carboy and it is not full enough, can I just add a tad of room temp grape juice to fill it up better in the carboy seems the yeast is still alive AND it still has a good sweet taste to the wine already?

 

[pumpkinman2012]

Let's start from the beginning:
What are you making?
What is the gravity at, as per your hydrometer?
The sorbate and tablets, I'm guessing Campden, usually both have directions on the bag or bottle, the sorbate that i have is 3/4 tsp per gallon.
If your wine isn't fermented to dry, I wouldn't rack it yet, when it is finished fermenting you can rack it, and stabilize with meta/campden tablets and add the sorbate (both dissolved in water prior to adding it to your wine.)
After it is finished fermenting and you rack and stabilize with meta and sorbate, you can top off with grape juice, the sorbate will stop any new fermentations, it will not have any effect on current fermentations, the addition of the juice will make the wine sweeter.

 

[mrchaos101]

Did not take any masurments. New meter got to my house today.
I have been told to let it be until the air loc is done bubbling and yeast is done. I have NOT been stiring it daily.... so maybe I better give it a stir.

Between what you have stated, and another thread...I think I know what I need to do.

My issue is.... Im gonna have a tad less then 5gallons after im done in the primary. Once I go to the 2ndary, can I add the juice THEN to top it off so I dont have as much air space? I know this will add a lil more surgar and the yeast may start going again.

 

[pumpkinman2012]

If the juice can fit into the fermenting bucket/pail/carboy while it is still fermenting I'd add it now and ferment the whole thing to dry. If not, yes you can add it to the secondary, but adding it now if you have the room would be best.

 

[mrchaos101]

If the juice can fit into the fermenting bucket/pail/carboy while it is still fermenting I'd add it now and ferment the whole thing to dry. If not, yes you can add it to the secondary, but adding it now if you have the room would be best.

Well seems this stuff is ferminting SLOW any way, I will just do that and pitch an extra full bottel of juice. It has been bubling about 7-8 days. Bubbels every 4-6 secconds on the air loc.

I HAVE NOT Placed anyting in it. NO tablets at all. SHould I got ahead and drop a few campden in there.

 

[pumpkinman2012]

I would let it ferment to dry before adding campden.
Do you have yeast nutrient? that might help the yeast wake up a bit, also what temp is the area that you have the fermenter in, if it is too cold, the yeast will go dormant.
The biggest question is; do you have a hydrometer?
Although it most likely is still fermenting, bubbles in the airlock is not indicative of fermentation, it could be releasing CO2.
I hope this helps.

 

[mrchaos101]

I would let it ferment to dry before adding campden.
Do you have yeast nutrient? that might help the yeast wake up a bit, also what temp is the area that you have the fermenter in, if it is too cold, the yeast will go dormant.
The biggest question is; do you have a hydrometer?
Although it most likely is still fermenting, bubbles in the airlock is not indicative of fermentation, it could be releasing CO2.
I hope this helps.

I have a an hyrdometer now. Did not get a readint to start.

There is no foam...there was like the first 2-3 days. I have opend it every day every other day.... to a taste. It has gone form SWEEEET to now it is sweet but can deff taste Ahlc in it.

I could make an cup of warm sugar water..pitch antoehr red star yeast and get it it going and dump it in to be safe?

It has been sitting on couner in kitching. House i always between 70-75. It diff is NOT clear yet.

 

[mrchaos101]

OOPS forgot
"Do you have yeast nutrient?"
No not yet. I will buy some though for future batches.

 

[pumpkinman2012]

I wouldn't worry about adding any additional yeast, I'd add yeast nutrient.
What does the hydrometer read at this point, no worries about the starting gravity reading, I'd let it ferment down as close to .990 as you can get it.
The house temp is fine for wine yeast.