Recent content by Rosa321

[Thanks, Will!] I know! I've made it several times before and loved it each time. This last batch is so sad. I can't even bring myself to dump out the bottles! :ts Maybe I can keep it until it turns to vinegar and use it as weed killer lol :D I just went back to my journal and I remembered...

I think my blueberry dragon blood went bad! :-( Yes, it sat in my 6 gal carboy longer than it should have because.... life happened. But it was airtight. I bottled it and it smelled off. When we tried it, it definitely isn't right. It tastes like bad wine and nail polish:s haha Do you think...

I don't know why, but my last two batches have had this problem... Not sure if it's was cooler temperatures, or if it was because I eyeballed the K-meta with a 1tsp measuring spoon (I put in 1/4 of a tsp). Maybe my yeast wasn't "fresh"? (I keep it in the fridge, but I buy it in a 10 pack so...

Ok. I'm officially done complaining to this thread. Fermentation started! :db Sorry...patience is obviously not my strong suit! :ft

Still No Fermentation... :-( Just gonna let it sit and see where it goes, I guess. Wonder what I could have goofed. Followed the recipe like I have a dozen times before.

I'm trying. The house is very chilly, so I have my bucket wrapped in towels to hopefully warm up!

Thank you both for the advice! I re-pitched the yeast. I gave it 20mins this time and it was pretty frothy so I hope that's a good sign for the little microbes. :h

Still nothing happening :( Re-pitch the yeast? It looks like the yeast is falling to the bottom. Before I stir and squeeze the fruit, the must looks quite clear. Maybe it was a temp thing, or a bad packet of yeast? This has never happened before...I hope I can save this batch!

Thanks again! I will surely keep you posted. Is the 1/4tsp Kmeta enough to keep it from spoiling? I still have the lid loosely on... Fingers crossed something happens soon!

Thank you! I don't know the exact temperatures, but when I initially mixed the yeast and water it was 100F (not sure what it was 15mins later) and the slurry was measuring around 55F earlier that day (I didn't have the brew belt on long before pitching the yeast). I'm just reading up on this...

Thanks! I do have a loose fitting lid on. The other fruit wines I've made did produce some ferocious bubbling. I've never made a blackberry wine before. I'll hang in there and see what happens. And I'll try not to panic! :dg

I should also add that I used 71B-1122 instead of EC-1118 (which I used exclusively before) because this is a blackberry wine. I'm not sure if there is a difference there between fermentation start times with those two yeasts. I do have yeast nutrient and energizer in there along with pectic...

I'm glad you started this thread! I pitched yeast yesterday and usually it is bubbling away 24hrs later. Today, nothing! I'm getting nervous as it smells good and I don't want to lose the whole batch. I have my brew belt on but it is quite cold and I'm wondering if that is the problem. Is...

I use blueberries, blackberries, strawberries, and raspberries because I have them growing on my property and it makes the wine cheap! :h

If you're starting with cider, I would recommend a proper cider recipe. I used one posted in the recipe forum. I remember it being a little different, not having acid/lemon juice, and using another yeast. If you're using just apple juice, then I don't see why you couldn't give this recipe a...