Ring Many
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- Feb 17, 2018
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Hi everyone,
I've been attempting to make some plum wine by following this recipe:
https://andhereweare.net/quick-easy-plum-wine/
Normally fruit wines seem to take 6 months, but this wine only takes around 6 weeks with the aid of 'Danstar Nottingham Ale Dry Beer Yeast'
I combined the above recipe with another few ones together to try and get the best result.
Cut in half 5lbs (2.3kg) of plums, remove seed, place in bucket
Mash with potato masher, then add 4.5 litres of boiling water and 2.3kg of sugar.
Add pectolase 8pm. Stir and wait 4 hours for juices to get moving. Then added 1 campden tablet. Stir, then seal lid and wait 3 days, stirring every day.
Added 2 spoons of yeast and 2 spoons of yeast nutrient into bucket.
After around 1 hour in my room at 16 degrees, it started to bubble. Then stopped after an hour. The next day, nothing. I added more yeast and nutrient, again, bubbling for an hour, then nothing. When I removed the lid the next day, it smelt horrific. Essentially hydrogen sulphide (The smell of eggs) filling the air. Researching online shows this means the yeast is under stress.
My room gets to around 18 degrees and around 25 with a heat belt, which I added. As all my wine, beer and cider brews need 20-26 degrees Celsius. I found that this particular yeast brews around 12-18 degrees according to forums. I added another campden tablet, some sodium metabisulphite and waited a day in colder temperatures, again nothing, and still a bad smell.
I think it's best to scrap my current batch and start again. My question now is, what is the optimal temperature for my yeast to grow? I'm in a bit of a hurry to get this wine batch done, which is why I was using the beer yeast recommended in the recipe to speed up the process. Did I simply heat up the yeast too much (26 degrees) and it killed it off? Should I start the process again but this time keep it around 16 degrees?
I've been attempting to make some plum wine by following this recipe:
https://andhereweare.net/quick-easy-plum-wine/
Normally fruit wines seem to take 6 months, but this wine only takes around 6 weeks with the aid of 'Danstar Nottingham Ale Dry Beer Yeast'
I combined the above recipe with another few ones together to try and get the best result.
Cut in half 5lbs (2.3kg) of plums, remove seed, place in bucket
Mash with potato masher, then add 4.5 litres of boiling water and 2.3kg of sugar.
Add pectolase 8pm. Stir and wait 4 hours for juices to get moving. Then added 1 campden tablet. Stir, then seal lid and wait 3 days, stirring every day.
Added 2 spoons of yeast and 2 spoons of yeast nutrient into bucket.
After around 1 hour in my room at 16 degrees, it started to bubble. Then stopped after an hour. The next day, nothing. I added more yeast and nutrient, again, bubbling for an hour, then nothing. When I removed the lid the next day, it smelt horrific. Essentially hydrogen sulphide (The smell of eggs) filling the air. Researching online shows this means the yeast is under stress.
My room gets to around 18 degrees and around 25 with a heat belt, which I added. As all my wine, beer and cider brews need 20-26 degrees Celsius. I found that this particular yeast brews around 12-18 degrees according to forums. I added another campden tablet, some sodium metabisulphite and waited a day in colder temperatures, again nothing, and still a bad smell.
I think it's best to scrap my current batch and start again. My question now is, what is the optimal temperature for my yeast to grow? I'm in a bit of a hurry to get this wine batch done, which is why I was using the beer yeast recommended in the recipe to speed up the process. Did I simply heat up the yeast too much (26 degrees) and it killed it off? Should I start the process again but this time keep it around 16 degrees?