First country wine

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by nige, Nov 28, 2019.

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  1. Dec 5, 2019 #41

    nige

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    Thanks John, I'm not sure whether to leave as is or not now. May do one addition if I do.
     
  2. Dec 5, 2019 #42

    nige

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    Hydro reading 1040 slightly acidic not as bananary as I thought it would be but not unpleasant, no off flavours or smell. May add more bananas tomorrow. How long before I rack into demis John, cheers
     
    Last edited: Dec 5, 2019
  3. Dec 5, 2019 #43

    johncrobinson

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    It should start slowing down soon,
    get your syrup ready,!!!!

    If you have never done sugar feeding before,Little at a time is the golden rule.Let the yeast "eat" ALL of the added sugar BEFORE adding any more.

    That means allowing the gravity to drop to the same point as it was when you added the syrup.

    When the gravity drop starts to really slow down stop feeding and allow the yeast to finish off all the residual sugar esp in the fruit.(this bit is important for flavour extraction)

    I start to feed at about 1005. to finish at LESS than 1000

    Your first (and biggest feed) should be no more than 12 oz and LESS after that.
     
  4. Dec 5, 2019 #44

    nige

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    So it's about . 35 to drop.
    What would potential abv be with a 12 oz syrup addition, John. Cheers
     
    Last edited: Dec 5, 2019
  5. Dec 5, 2019 #45

    nige

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    As things slow would you close lid on the bucket or leave loose until feed is gone? . Ta
     
  6. Dec 6, 2019 #46

    johncrobinson

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    About +1.5%abv.
    Leave the lid loose unless you have an airlock pre-fitted
    There is still a lot of co2 to go.
    For your interest yeast splits sugar into nearly equal weights of co2 and alcohol

    For your feeds if there is room in your fermenter (to handle foaming) you could just add the sugar dry and use the syrup for later feeds.
    Gently sprinkle the sugar across the surface of the wine.

    If you do want max alc make invert syrup for your feed. (sugar + acid) Plus vit B1
    but either way there wont be a huge difference But fermentation will slow right down eventually the airlock then becomes a visual guide to fermentation.

    Normally this would be done with the wine racked of the lees. But at this stage we are trying for max extraction from the fruit.To do this we need osmosis to suck the sugars out of the rasins ect so dont start feeding too soon.You can rack the wine in 2-3 weeks.

    Some wine this is going to be.!!!!!
    I dont think i have ever gone to these extreames before.
     
  7. Dec 6, 2019 #47

    nige

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    Having tasted this, it's already quite alcoholic and so I've added 2kg of bananas before I feed, I think it does need this to blend alot of parsnip and sultanas and will add fresh flavour before racking, it fizzed happily as I put it in so very much alive. I will make a syrup from half white half demarara when it's had a bit of time on the fresh fruit, I don't want to leave it too long to oxygen its bang on 20 ltre mark but it must be a gallon of fruit.
     
    Last edited: Dec 6, 2019
  8. Dec 6, 2019 #48

    nige

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    I noticed when I fed my larger it was eaten very quickly before calming down so I will put this in demis soon where I will feel happier, its not cost much as my partner manages a fruit shop so fruit is free anyway.
     
  9. Dec 6, 2019 #49

    nige

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    I don't have vit b1 however I notice from my posts there is 3.5 tsp of nutrient in this so could add a touch more, I read high alcohol brews demand a higher nutrient and 4 tsp is only normal for 4 gal so I'm under half. My thoughts are if this is to be left for 18 months or so why rush it before tweeking flavours and abv.
     
    Last edited: Dec 6, 2019
  10. Dec 6, 2019 #50

    johncrobinson

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    Nope dap nutrient will not help now.
    As i have said before any unused dap will taste horrid.

    There is so much organic matter in this wine plus all the dap I can assure you you have no shortage.

    What is needed now is for all the flavourings in the fruit to leach out into the wine,

    dont be in to much of a hurry to rack a full week on the pulp is not long.
     
  11. Dec 6, 2019 #51

    johncrobinson

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    By the way with the lid just loose on top of the fermenter the must is still fully protected from oxygen.

    When you do get it into demijohns an airlock is a good idea if the yeast should get its second wind you will have no problems with burst demijohns.
     
  12. Dec 6, 2019 #52

    nige

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    OK All points taken ill just stir for now and leave lid loose, thanks John youve put my mind at rest, the raisins are looking much pailer now so somethings going into it OK.
     
    Last edited: Dec 6, 2019
  13. Dec 11, 2019 #53

    johncrobinson

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    Its been a few days now.
    Hows it going.??
     
  14. Dec 11, 2019 #54

    nige

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    I need hydro measurement, update coming.
     
  15. Dec 11, 2019 #55

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    IMG_20191211_162758_BURST003.jpg

    OK it's feeding time, better make my syrup, just under 1000
     
  16. Dec 11, 2019 #56

    nige

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    Can't believe it's lost the banana flavour again, I might scoop old fruit out and just drop 1kg of bananas in, no skins with 12oz syrup, what do you think John. Thanks
     
    Last edited: Dec 11, 2019
  17. Dec 11, 2019 #57

    nige

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    Just made syrup with 10oz demarara and 2oz white. Put it in fridge covered to cool
     
  18. Dec 11, 2019 #58

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    OK added the 12oz of surup mixed with a sweeze of lemon juice and just over a 1kg of fresh sliced banana, no skins.
     
  19. Dec 11, 2019 #59

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    OK just popped lid on and moved it closer to fire for five mins to lift temp a degree, oh it's back to life!!! bubbling away so back where it was lid loose. Happy.
     
    Last edited: Dec 11, 2019
  20. Dec 11, 2019 #60

    nige

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    Thinking about it there must be at least 16oz of sugar equivalent with the 1kg of sliced bananas now John. It may max me out.
     

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