furious82
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- Nov 27, 2011
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Last week I made started some grape wine using the following:
3 cans frozen concentrate
about 1.5 cans of water per can of concentrate
1/2 cup sugar
2.5 tsp bakers yeast
I used the balloon method and fermentation was vigorous within 2 hours. Everything went fine, fermentation slowed and I racked the wine yesterday and it is now starting to clear up. However, I started another batch yesterday with a mixed berry (instead of grape) concentrate using the same methods but I used 2 cans of water per can of concentrate since that is what my original found recipe called for. The fermentation is very slow compared to the grape wine. I thought it might have been the temp since it got down to about 67 degrees last night in the house nad the grape batch stayed around 73 the whole time. However, the fermentation never seemed to pick up all day even though the temp in the house was increased to 72. I added another 1/2 cup of sugar thinking that the new concentrate does not contain as much sugar as the grape, but being that the fermentation never started off "with a bang" like my grape batch i'm not sure if that is the answer. What could be the problem? Also, I am only judging fermentation by the number of and reproduction of bubbles at the top.
3 cans frozen concentrate
about 1.5 cans of water per can of concentrate
1/2 cup sugar
2.5 tsp bakers yeast
I used the balloon method and fermentation was vigorous within 2 hours. Everything went fine, fermentation slowed and I racked the wine yesterday and it is now starting to clear up. However, I started another batch yesterday with a mixed berry (instead of grape) concentrate using the same methods but I used 2 cans of water per can of concentrate since that is what my original found recipe called for. The fermentation is very slow compared to the grape wine. I thought it might have been the temp since it got down to about 67 degrees last night in the house nad the grape batch stayed around 73 the whole time. However, the fermentation never seemed to pick up all day even though the temp in the house was increased to 72. I added another 1/2 cup of sugar thinking that the new concentrate does not contain as much sugar as the grape, but being that the fermentation never started off "with a bang" like my grape batch i'm not sure if that is the answer. What could be the problem? Also, I am only judging fermentation by the number of and reproduction of bubbles at the top.
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