acamerainva
Junior
- Joined
- Aug 27, 2011
- Messages
- 11
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Primary temp still steady (around 70 degrees)
After 1st 12 hours added Pectic enzyme (1.5t), after next 12 hrs. (Day 2) added one packet yeast (Lalvin wine yeast, 71B-1122 (5 grams))
SG 1.070
Day 3 punched down must, SG 1.060
Everything I read says my SG isn't where it's supposed to be, and I should add (more) sugar - how much (more) for 18#s grape (added 2.25 c on Day 1)
Tasty - grape juicy good.
Already have sealed primary and put in air lock.
Does the yeast need air???
Previously:
Julie, Haven't gotten the tannin yet, working on it.
Here's the background
Just started my new batch, found a concord grape wine recipe online (ADAPTED fm Raymonde Massacessi's Winemaker's Recipe Handbook)
Concord Grape Wine 2
12 # fresh concord grapes
2 pts. water
1.5 cups granulated sugar
1 tsp. pectic enzyme
1 crushed Campden tab
1 tsp. yeast nutrient
wine yeast
Washed and destemmed grapes. Froze whole in mesh bag as they ripened (after jelly production ended - Sept).
Took bag (18#) out of freezer and put in primary. Left at room temp (approx. 70 degrees) for 24 hours until thawed.
Crushed grapes, added 2.25 c. sugar to 3 pts. water (dissolved), two campden tabs and 1.5 tsp. yeast nutrient as directed.
Instead of covering with clean cloth, I've snapped down primary lid and added air lock.
Recipe says to add pectic enzyme in 12 hours and to recover.
Another 12 hours later, says to check SG. Says if not 1.095, to add sugar, stir to dissolve and add yeast. (Doesn't say how much of either one)
I have Lalvin wine yeast, 71B-1122 (5 grams)
So far so good?
Feedback more than welcome!!!
After 1st 12 hours added Pectic enzyme (1.5t), after next 12 hrs. (Day 2) added one packet yeast (Lalvin wine yeast, 71B-1122 (5 grams))
SG 1.070
Day 3 punched down must, SG 1.060
Everything I read says my SG isn't where it's supposed to be, and I should add (more) sugar - how much (more) for 18#s grape (added 2.25 c on Day 1)
Tasty - grape juicy good.
Already have sealed primary and put in air lock.
Does the yeast need air???
Previously:
Julie, Haven't gotten the tannin yet, working on it.
Here's the background
Just started my new batch, found a concord grape wine recipe online (ADAPTED fm Raymonde Massacessi's Winemaker's Recipe Handbook)
Concord Grape Wine 2
12 # fresh concord grapes
2 pts. water
1.5 cups granulated sugar
1 tsp. pectic enzyme
1 crushed Campden tab
1 tsp. yeast nutrient
wine yeast
Washed and destemmed grapes. Froze whole in mesh bag as they ripened (after jelly production ended - Sept).
Took bag (18#) out of freezer and put in primary. Left at room temp (approx. 70 degrees) for 24 hours until thawed.
Crushed grapes, added 2.25 c. sugar to 3 pts. water (dissolved), two campden tabs and 1.5 tsp. yeast nutrient as directed.
Instead of covering with clean cloth, I've snapped down primary lid and added air lock.
Recipe says to add pectic enzyme in 12 hours and to recover.
Another 12 hours later, says to check SG. Says if not 1.095, to add sugar, stir to dissolve and add yeast. (Doesn't say how much of either one)
I have Lalvin wine yeast, 71B-1122 (5 grams)
So far so good?
Feedback more than welcome!!!
Last edited: