Twisted
Active Member
- Joined
- May 1, 2021
- Messages
- 22
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- 10
I'm a novice at the whole wine making journey but have read up a fair amount about the process in terms of the task of making said wine and the chemistry of how it happens but what I need is some experience. First post so I hope I'm giving enough info to aid you in aiding me...
The Experiment
My first experimental must is a 5 litre batch of raspberry conserve (jam) wine that had an IG of 1.130. The recipe used was basically 3 pots of jam, water and heaps of sugar to take the IG up to 1.130, to this I pitched 5g of bread yeast which I'd started in a mix of 10ml pineapple juice and 30 ml water to activate the yeast. After the first month grav was down to 1.070 at which time I racked it off the fruit to a new fermentation vessel, since then there has been no bubbles in the airlock (but I think that's just a seal issue). I tested the grav after 2 weeks and it had dropped to 1.062, having just tested it again today it's still at 1.062. It's probably worth mentioning that the ambient temp around the fermentation vessel is roughly 16 degrees C at the lowest and around 20 at the highest. Not the best conditions for a must I know but it's an experiment more than anything else.
My questions to you all
So far what I do know is that if this has failed as wine then what I do have is a great tasting raspberry syrup with an ABV of around 9% :)
Thanks in advance and remember not letting your must must is a must.
The Experiment
My first experimental must is a 5 litre batch of raspberry conserve (jam) wine that had an IG of 1.130. The recipe used was basically 3 pots of jam, water and heaps of sugar to take the IG up to 1.130, to this I pitched 5g of bread yeast which I'd started in a mix of 10ml pineapple juice and 30 ml water to activate the yeast. After the first month grav was down to 1.070 at which time I racked it off the fruit to a new fermentation vessel, since then there has been no bubbles in the airlock (but I think that's just a seal issue). I tested the grav after 2 weeks and it had dropped to 1.062, having just tested it again today it's still at 1.062. It's probably worth mentioning that the ambient temp around the fermentation vessel is roughly 16 degrees C at the lowest and around 20 at the highest. Not the best conditions for a must I know but it's an experiment more than anything else.
My questions to you all
- Has the fermentation stalled or has the poor little bread yeast just done the best it could?
- If stalled how can I invigorate it once more?
- Was 1.130 too crazy an IG to start from?
So far what I do know is that if this has failed as wine then what I do have is a great tasting raspberry syrup with an ABV of around 9% :)
Thanks in advance and remember not letting your must must is a must.