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**DeniseHogemann** · 12-09-2011, 03:22 AM

So I started my Saskatoon wine tonight. Recorded everything I used and what I did so if I have problems I can tell you all what I did.

**LJPelletier** · 12-09-2011, 03:29 AM

Awesome

We are looking forward to hearing about it

**WildBill** · 12-09-2011, 04:03 AM

Sounds delicious. We called them service berries growing up in Idaho and I bet they make a beautiful wine.

**DeniseHogemann** · 12-10-2011, 12:19 AM

So it's been 24 hours since I started my wine. Just sprinkled the yeast on top of it. Used EC-1118. My question is do I just leave it or should I stir it and how often?

**DeniseHogemann** · 12-11-2011, 07:03 PM

So I lefted the wine sit for 12 hours after adding the yeast before I stirred it gently. I added the yeast on Friday night. Today is Sunday and it is fermenting nicely. It smells wonderful. Gonna check the SG in a couple days. Will keep you posted

**WildBill** · 12-12-2011, 03:22 AM

Quote:

Originally Posted by DeniseHogemann

So it's been 24 hours since I started my wine. Just sprinkled the yeast on top of it. Used EC-1118. My question is do I just leave it or should I stir it and how often?

Did you use a bag for your berries or are they just floating? I use a bag and I think it helps to mush the bag a little with your spoon and stir once every couple days. Mine will ferment out in 7-10 days depending on temp. Check S.G. before stirring. Less solids in your sample yields a more accurate reading.

**DeniseHogemann** · 12-12-2011, 08:54 PM

Yes, I used a bag to put the saskatoon berries in. It doesn't go quite tight on the top so a couple escaped.I also put raisins in and those I didn't have another bag so I put them in a leg of a nylon. I think I am going to take the berries out in a day or two but leave the raisins a little longer. Not sure about this. What do you think?
FYI: I used 12 lbs Saskatoons, 4 lbs raisins, juice of 8 lemons, 10 lbs sugar, pectic enzyme, 3 campden tablets in (crushed) and about 3 gallons of water.

My SG today was 1.085

**WildBill** · 12-12-2011, 11:50 PM

To be honest I am still a noob to this but I have had good results leaving the fruit in the must until racking to secondary. I think it helps to have as much of the fruit exposure as possible to retain the body. You selected a good yeast for retaining the fruit flavor also. You have a ways to go from 1.085 til you're ready for the secondary. My plum just came out of primary last week. It took 11 days to get down to 1.00 because I keep my house around 68.
Hopefully someone with more experience will chime in and correct me if I am wrong. I think you are on track. Wish I was close enough to get a little taste of that wine when its done.

docanddeb · 12-18-2011, 02:14 PM

Length of time in the must really depends on the fruit. Once the fruit has given all it has to give... get it out. Off flavors can occur if the alcohol and yeast start to break down seeds and skins. For most fruits, this occurs at the 3-5 day mark.

Debbie

**DeniseHogemann** · 12-19-2011, 07:47 PM

The SG is at 1.02. Should I rack it into a carboy now? Its still in the primary?