okay, i realized i might have messed up my wine, this is my first batch of wine really, having made maybe 7, 1 gallon batches of mead(ruined the first one) and around 2 years with beer brewing experience.
i will lay it out from the begining just to give a clear look at my situation.
recipe:
20# black raspberries(that took awhile, lol)
3.75 gallons h20
19.5 Cup sugar(some added later to bring up S.G., all added b4 yeast)
2.5 teas. acid blend
2.5 teas. pectin enzyme
5/8 teas. grape tannin
5 teas. yeast nutrient
5 crushed campen tablets
lalvin rc-212
boiled water, added 14 cup sugar, poured over fruit (crushed, frozen, then thawed). added yeast nute, acid blend, and tannin(dry), cooled in a tub of water till 90ish degrees and added Camden tablets. adjusted the S.G. to 1.088.
i made a yeast starter out of a quart of the must, let it go for around 15 hours before it was added.
added pectin enzyme at the 12 hour mark.
added the yeast starter at the 24 hour mark.
fermenting was being done in a large plastic pail, sterilized. temps being approx 70-72 throughout, i dont have a basement, and am fighting the heat at the moment. stirred daily or twice daily. after the 5 day mark one of the bags ripped during stirring and maybe 4 pounds or so(considering berry weight before use in wine) came out of the bag. removed and strained fruit bags after one week of fermentation.
checked S.G. and had a reading of .994. and here is where i go wrong.
i added 3.75 cups of sugar, and brought my S.G. up to 1.010, i want a sweeter wine. i then transferred the must into a 5 gallon carboy with 5 crushed Camden tablets. the wine is one inch below the bottom of the stopper, and the bottom of the carboy has around 1 inch of berry chunks that made it thru siphoning. not like a solid mass, just lightly stacked up about 1 inch.
its bubbling away releasing a bubble on the beginning of a 3-one-thousand count. whats the likely-hood that there is adequate fermentation capable of rising debris, clogging my fermentor, and covering my walls with purple dye?
i had this happen with a one gallon fermenter full of raspberry mead (that mead failure i mentioned). that was so bad, i cant imagine what could happen with something larger. although the circumstances with the mead where way worse, i caused that problem probly having a s.g. of 1.060ish when it went into a secondary.
bubble speed now up to the beginning of a 2-one-thousand count, small berry pieces rising now.
i will lay it out from the begining just to give a clear look at my situation.
recipe:
20# black raspberries(that took awhile, lol)
3.75 gallons h20
19.5 Cup sugar(some added later to bring up S.G., all added b4 yeast)
2.5 teas. acid blend
2.5 teas. pectin enzyme
5/8 teas. grape tannin
5 teas. yeast nutrient
5 crushed campen tablets
lalvin rc-212
boiled water, added 14 cup sugar, poured over fruit (crushed, frozen, then thawed). added yeast nute, acid blend, and tannin(dry), cooled in a tub of water till 90ish degrees and added Camden tablets. adjusted the S.G. to 1.088.
i made a yeast starter out of a quart of the must, let it go for around 15 hours before it was added.
added pectin enzyme at the 12 hour mark.
added the yeast starter at the 24 hour mark.
fermenting was being done in a large plastic pail, sterilized. temps being approx 70-72 throughout, i dont have a basement, and am fighting the heat at the moment. stirred daily or twice daily. after the 5 day mark one of the bags ripped during stirring and maybe 4 pounds or so(considering berry weight before use in wine) came out of the bag. removed and strained fruit bags after one week of fermentation.
checked S.G. and had a reading of .994. and here is where i go wrong.
i added 3.75 cups of sugar, and brought my S.G. up to 1.010, i want a sweeter wine. i then transferred the must into a 5 gallon carboy with 5 crushed Camden tablets. the wine is one inch below the bottom of the stopper, and the bottom of the carboy has around 1 inch of berry chunks that made it thru siphoning. not like a solid mass, just lightly stacked up about 1 inch.
its bubbling away releasing a bubble on the beginning of a 3-one-thousand count. whats the likely-hood that there is adequate fermentation capable of rising debris, clogging my fermentor, and covering my walls with purple dye?
i had this happen with a one gallon fermenter full of raspberry mead (that mead failure i mentioned). that was so bad, i cant imagine what could happen with something larger. although the circumstances with the mead where way worse, i caused that problem probly having a s.g. of 1.060ish when it went into a secondary.
bubble speed now up to the beginning of a 2-one-thousand count, small berry pieces rising now.
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