FerretFarts
New Member
Hello there.
I am currently making some Elderberry wine from dried berries. started at 1.095 and has been a relatively slow steady ferment. The berries were soaked and heated and crushed before hand to extract the juice. The rest of ingredients:
Extracted Elderberry Juice
2 L Red grape
Dissolved sugar (to 1.095)
1 tsp tartaric
1 tsp pectolase
1 tsp nutrient
Lalvin 71b-1122 Yeast
I decided to rack it off the sediment and into a clean dj as I did not really want it sitting on it for too long. Turns out this was a silly mistake (should know better
) as the fermentation has not got going again in about 36hrs since.
SG was about 1.001 when I racked it. I did introduce 1/2 tsp nutrient in the hope it may help sustain the ferment and relocated it to a warmer room (maintaining min 19 deg c temp).
I really had hoped to ferment it to dry or as close as possible.
With hindsight I should've started it at 1.090 and left it be.
At this late stage would it be worth getting a yeast starter going in a small bottle with some added sugar and some of the must? (I have some more 71b-1122 and some EC-1118)
Or, is it not worth the hassle - considering it is about 12.3% at the moment?
Thanks for any advice.
I am currently making some Elderberry wine from dried berries. started at 1.095 and has been a relatively slow steady ferment. The berries were soaked and heated and crushed before hand to extract the juice. The rest of ingredients:
Extracted Elderberry Juice
2 L Red grape
Dissolved sugar (to 1.095)
1 tsp tartaric
1 tsp pectolase
1 tsp nutrient
Lalvin 71b-1122 Yeast
I decided to rack it off the sediment and into a clean dj as I did not really want it sitting on it for too long. Turns out this was a silly mistake (should know better
) as the fermentation has not got going again in about 36hrs since.SG was about 1.001 when I racked it. I did introduce 1/2 tsp nutrient in the hope it may help sustain the ferment and relocated it to a warmer room (maintaining min 19 deg c temp).
I really had hoped to ferment it to dry or as close as possible.
With hindsight I should've started it at 1.090 and left it be.
At this late stage would it be worth getting a yeast starter going in a small bottle with some added sugar and some of the must? (I have some more 71b-1122 and some EC-1118)
Or, is it not worth the hassle - considering it is about 12.3% at the moment?
Thanks for any advice.
