Help!

[nixtrix86]

I'm making grapefruit wine and I'm not sure it's doing what it's supposed to be doing. This is only my second time. During the active fermentation, I didn't notice any activity, other than three layers of separation, until 18 days later, when the fruit sank to the bottom. I then strained it into a fresh bottle, adding more sugar and water, as per my recipe. I fitted the bottle with a fermentation lock, but it has yet to bubble, the way it did the last time. The last time, I also noticed little tiny bubbles moving and popping, for the next three months or so. This time - nothing. It definitely smells like wine, but it just seems so inactive. Is this normal? If not, is there anything that can be done to fix it? It's been five days since the first racking. I was planning to do another racking today. ????? What to do? What to do?
I would greatly appreciate some help with this, asap. Thank you for your time.

 

[Yooper]

You normally don't add sugar to the wine at racking, as the idea is to let it finish and clear.

Have you taken any hydrometer readings?

 

[Wolfbayne]

I agree..what are the hydrometer readings?

Also, just a thought, but what yeast are you using? Is it in date or even active? The only reason I ask this is because you mentioned the fruit sank to the bottom verses being pushed to the top.

Other thoughts...and these are just thoughts....temp and light/darkness of the area this is working in?

Could you share your recipe? There might be some out there that can pick thru it and maybe shed some light as to why this is going on.

 

[nixtrix86]

Okay first - I don't have a hydrometer. I'm using an old Pennsylvania Dutch recipe from the Wm. Penn family. It's very basic.

For every gallon of juice, add a gallon of water and a pound of sugar. 1 yeast cake it says and let stand for 15 days, strain, and add another 2 pounds of sugar, then pour into fermenting jugs. Fit with a fermentation lock and let stand until fermentation has ceased (about 3 months). It will be ready to drink but can be bottled and stored, allowing it to age and mellow.....

And I just discovered that the yeast was no good! A friend gave me some "gourmet" yeast, so I used it instead of what I had. It didn't even occur to me that it wasn't active! Am I totally screwed at this point, or could I possibly still add the yeast and save it?

 

[brewingmeister]

I would suggest going to a brew shop and getting some wine yeast, a hydrometer, wine thief, and some sanitizer.

Sanitize the wine thief...take a sample for measuring the o.g. And pitch the new yeast.

Assuming you do this relatively soon since mixing everything together you should be fine.

 

[nixtrix86]

Thank you so much! I really appreciate your assistance. I'm so happy about stumbling across this app. The more I use it, the better I like it.

Just out of curiosity, what is wine yeast? And what makes it different from bread yeast?

Thanx again! I'll keep you posted on the results...

 

[Dicky]

Wine yeast has come from strains found to be good for wines. There are many varieties that are good for different wines and conditions.
Bread yeast has been cultivated to make good breads. It will do the same thing, but the taste may suffer.

Dicky

 

[cmj141]

Just a tip. Once u get your wine fermented and rack it. Save your yeast patty. You can reuse the yeast. There's a thread on here showing how. I would insert the link but I'm using the hbt app.