New to making wine

[loh777]

I am new to making wine. I have made many batches of beer, and decided why not expand into wine. With that being said I am not sure the exact process of making wine. I made one kit last year and that came out pretty good. This year though I decided I would buy the fresh juice and see if I can make drinkable wine from it. Since I am not to sure what I am doing I will just describe what I did and let people pick apart my process if it deserves to be picked apart.

Obviously I sanitized everything thoroughly before I got started. I then transferred my 12 gallons of fresh juice into my 54L demijohn. I tested the Brix after I transferred and got 18.6. I then added 10tsp of yeast nutrient and poured in 2 packets of D-47. I pitched the yeast when everything was a little chilly still at 54F. Is that to cold? Inserted my airlock and put it in a corner of the basement.

As of today 24 hours in I only have a very slow bubble about 1 a minute or so. I measured the temp today when I got home from work and it was 59F. I know I need to be patient and see what happens, but I can't help but feel that I did something wrong.

I also made 6 gallons of Cab sauvignon from fresh juice as well and that is bubbling away nicely on some RC212 yeast after 24 hours.

Since I am rather new to the wine making can someone direct as to what my next steps should be? How long to wait in between rackings? What nutrients I should have on hand that I may need to add

 

[loh777]

Also I have read that for the Red wine I should try to get the temp up to the high 70 or low 80's. Any ideas how I can accomplish that in a basement where the ambient temp is about 60 year round.

 

[novalou]

Also I have read that for the Red wine I should try to get the temp up to the high 70 or low 80's. Any ideas how I can accomplish that in a basement where the ambient temp is about 60 year round.

Fermentation will add to the temp, usually 6-8 deg. I have a heating pad under my fermenter. You can also wrap the fermenter with a blanket or buy a "brew belt".

 

[Wildie]

you don't mention sugar, with fruit wines I usually add 2 pounds of sugar per gallon if it is bought in fruit juice it may have fermentation inhibitors in it so boil for 12 mins first. Then things will start moving.

 

[Coffee49]

The brix value was a little low which would not help the yeast out of the starting gate, adding 4 cups of sugar to the 12 gallon batch would get you to 21 brix which is generally desired. As far as yeast nutrient, I have never added more than 1 tsp. per 5 gallons. Temp should always be on the high end 25C to start. Every fall I do 5 juices, 2 start up after 8 hrs.the remaining 3 up to 24 hrs. patience is the key. First racking is done at 3-4 week mark then wait 4 months to rack again adding 1/8 tsp. S02. A year is a good time frame to await prior to bottling.