It depends on the yeast, I only use a GP yeast compound and at least 19 times out of 20 it goes straight in, dry.
Have a look at this thread for slow starters and stuck wines.
Have a look at this thread for slow starters and stuck wines.
strawberry ribena wine
- Thread starter astraman1
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well i finnaly got this going today im getting 2 bubbles per minute so its going slow but its going
was reading the instructions on the yeast nutrient i have and i added no where near enough it says for dry table wines add 1 tsp per 4.5 litres
for sweet wines add 2 to 3
for high alcohol strongly flavoured wines use up to 5
spo to start off i added 3 tsp as this is a sweet wine i think but nothing so added 3 more spoons and im at where i am now going slow
but now i dont know if i should add anymore to get it going better or leave it what says you
the nutrients im using are called (tron o zymol) if that helps
was reading the instructions on the yeast nutrient i have and i added no where near enough it says for dry table wines add 1 tsp per 4.5 litres
for sweet wines add 2 to 3
for high alcohol strongly flavoured wines use up to 5
spo to start off i added 3 tsp as this is a sweet wine i think but nothing so added 3 more spoons and im at where i am now going slow
but now i dont know if i should add anymore to get it going better or leave it what says you
the nutrients im using are called (tron o zymol) if that helps
Whoa! Stop! No More Nutrient!
How much you add is more to do with your starting gravity. If it's a table wine, let's say OG 1.090-ish, one to two tsps is plenty. Whether you ferment that out to dryness, or stop it short is entirely down to your personal tastes.
If you are intending to make a sweet wine with a high OG, let's say 1.125, and are going to finish it around 1.015, that's when you might add a bit more nutrient.
If you are making rocket fuel, let's say OG 1.150 and want it to ferment out to 1.000, that's when you might use a lot of nutrient.
Adding too much nutrient isn't necessarily a good thing.
It's going, check your airlock is fitted properly then leave it alone.
Is it in a warm enough place, somewhere around 20°C?
How much you add is more to do with your starting gravity. If it's a table wine, let's say OG 1.090-ish, one to two tsps is plenty. Whether you ferment that out to dryness, or stop it short is entirely down to your personal tastes.
If you are intending to make a sweet wine with a high OG, let's say 1.125, and are going to finish it around 1.015, that's when you might add a bit more nutrient.
If you are making rocket fuel, let's say OG 1.150 and want it to ferment out to 1.000, that's when you might use a lot of nutrient.
Adding too much nutrient isn't necessarily a good thing.
It's going, check your airlock is fitted properly then leave it alone.
Is it in a warm enough place, somewhere around 20°C?
well as you know this is rocket fuel
i tried adding another yeast in some warm water and sugar that did nothing so i added more nutrient ive only gone over by about 2 tsp as the og is 1.145
its currently sat in the kitchen at 18 oc with a tea towel wrapped round it
bung is fitted correctly its something i always make sure of
i tried adding another yeast in some warm water and sugar that did nothing so i added more nutrient ive only gone over by about 2 tsp as the og is 1.145
its currently sat in the kitchen at 18 oc with a tea towel wrapped round it
bung is fitted correctly its something i always make sure of
corby_brewer
Landlord.
do not add anymore yeast or nutrient, ive had one of these and its not showed anything in the airlock but it femented down to .990. if i was you i would just leave it alone for 2 - 3 weeks.
this is for my notes
ive just started another ribena
this time ive added
1 litre strawberry ribena
1 litre cranberry juice
600g sugar
1/2 tsp tannin
1/2 tsp citric acid
1 1/2 tsp nutrient
1 tsp glycerine
toped up to 4 litres with a og of 1.110 so
if topped up with water it would be 1.097 not sure yet may top up with some more sugar
ive just started another ribena
this time ive added
1 litre strawberry ribena
1 litre cranberry juice
600g sugar
1/2 tsp tannin
1/2 tsp citric acid
1 1/2 tsp nutrient
1 tsp glycerine
toped up to 4 litres with a og of 1.110 so
if topped up with water it would be 1.097 not sure yet may top up with some more sugar
Turbotez
Regular.
have u not gone for any Grape or cranberry juice?
Ive got 2 on atm, one with 1.5 litrs of cranberry and one with 500mls of white grape and 500mls of Cranberry. Just want to see what the difference is :geek:
Ive got 2 on atm, one with 1.5 litrs of cranberry and one with 500mls of white grape and 500mls of Cranberry. Just want to see what the difference is :geek:
Chris in Lancs
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Have got a strawberry ribena and cranberry and a blackberry and apple on the go and have just racked the strawberry one after nearly two weeks fermenting.
It tastes very very very very sweet! I have only made them in a 1 gallon demi-john. Should they have been done in a 5 gallon one?
I have a sweet tooth but they are very sweet!
It tastes very very very very sweet! I have only made them in a 1 gallon demi-john. Should they have been done in a 5 gallon one?
I have a sweet tooth but they are very sweet!
Recipes are usually for 1 gallon unless they state otherwise.
Do you have a hydrometer and, if so, what does it read?
I've never used Strawberry Ribena, is it the same as the Blackcurrant in that there's a regular version and a âno added sugarâ variety? Did you check the label?
Do you have a hydrometer and, if so, what does it read?
I've never used Strawberry Ribena, is it the same as the Blackcurrant in that there's a regular version and a âno added sugarâ variety? Did you check the label?
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