So....
#1
Posted 10 November 2009 - 10:48 PM
#2
Posted 11 November 2009 - 07:25 AM
Equally as random results.First off I wouldn't worry too too much about the sanitation of the Brute can. The initial steps in wine making are anything but sanitary so threat of contamination is pretty low. If you got an SG around 1.06 and they smell like concords well you probably have concords. Though in your area you could have Niagra's just as likely. How did they taste? Tart? Sweet? The thing that would be REALLY good to know is what your acid levels are. I don't have a ton of time this morning to go into gorey detail but you can read through the wine making FAQ and that will get you going in the right direction. It's a lot to digest but wine making can be very detailed if you want it to be. For now I'd say make sure you are giving the yeast enough nutrient Fermaid K and DAP as wine must can be a pretty hostile place. If you start getting off smells from the fermentation chances are it's a nutrient deficiency. I'd consider bumping your gravity up to the 1.080+ range using good ol table sugar. At 1.060 you'll probably ferment out to 1.000 so 8% ABV. That's low for wine. 1.080 will get you to just shy of 11% ABV and you're starting to get into the safer range as far as preventing other little fermenting friends. It's a fine balance though as if your grapes don't have a ton of flavor then you risk making grape flavored jet fuel. You know what wine is supposed to taste like so trust your instincts. Good luckWhat can I expect from this random endeavor?
#3
Posted 11 November 2009 - 01:35 PM
could I just add wyeast nutrient? its only thing I have on hand and yeast has been pitched? Can I still add it?Equally as random results.First off I wouldn't worry too too much about the sanitation of the Brute can. The initial steps in wine making are anything but sanitary so threat of contamination is pretty low. If you got an SG around 1.06 and they smell like concords well you probably have concords. Though in your area you could have Niagra's just as likely. How did they taste? Tart? Sweet? The thing that would be REALLY good to know is what your acid levels are. I don't have a ton of time this morning to go into gorey detail but you can read through the wine making FAQ and that will get you going in the right direction. It's a lot to digest but wine making can be very detailed if you want it to be. For now I'd say make sure you are giving the yeast enough nutrient Fermaid K and DAP as wine must can be a pretty hostile place. If you start getting off smells from the fermentation chances are it's a nutrient deficiency. I'd consider bumping your gravity up to the 1.080+ range using good ol table sugar. At 1.060 you'll probably ferment out to 1.000 so 8% ABV. That's low for wine. 1.080 will get you to just shy of 11% ABV and you're starting to get into the safer range as far as preventing other little fermenting friends. It's a fine balance though as if your grapes don't have a ton of flavor then you risk making grape flavored jet fuel. You know what wine is supposed to taste like so trust your instincts. Good luck
#4
Posted 12 November 2009 - 07:07 AM
Wyeast nutrient would work. Yes you can add it mid-ferment no problem. Just dissolve it in some water first, add it in and mix it all up. Depending on the yeast you used some have higher nitrogen demands than others. Hence the need for adding DAP. Smell the active airlocks from time to time and if you start to get a sulfur/rotten egg smell then that's a hint of a yeast stressed for nutrients. If that happens you want to head it off ASAP or that smell will linger in the finished wine.could I just add wyeast nutrient? its only thing I have on hand and yeast has been pitched? Can I still add it?
#5
Posted 12 November 2009 - 09:05 AM
Im assuming the name is Red Star, its the Premier Cuvee yeast. Right now it monstrously smells like concord grapes being fermented and there is no sulfury smells at all present. Hopefully the wyeast nutrient will do well.Wyeast nutrient would work. Yes you can add it mid-ferment no problem. Just dissolve it in some water first, add it in and mix it all up. Depending on the yeast you used some have higher nitrogen demands than others. Hence the need for adding DAP. Smell the active airlocks from time to time and if you start to get a sulfur/rotten egg smell then that's a hint of a yeast stressed for nutrients. If that happens you want to head it off ASAP or that smell will linger in the finished wine.
#6
Posted 16 November 2009 - 09:46 PM
#7
Posted 17 November 2009 - 11:20 AM
Yes. However this is a low alcohol wine, so it can be susceptible to spoilage more easily than one of higher proof. So take extra care when you rack, that all your equipment is sanitized.so question guys since Im assuming primary fermentation is done should I rack it to a secondary and let it clear up in there and age as well?
#8
Posted 17 November 2009 - 11:45 AM
#9
Posted 17 November 2009 - 12:04 PM
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