tedpoppke
Junior
- Joined
- Nov 29, 2011
- Messages
- 6
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Hello, my fifth batch of rhubarb wine this season appears to be stuck. Two sins; I was a pig and added extra sugar at the beginning and I did not take a starting gravity.
Here is the blow-by-blow;
Rhubarb Wine 07
2014 07 16 - chop and sugar 25# of rhubarb with 20# of sugar.
2014 07 23 - rinsed with hot water, added 5 cups of strong black tea (4 tea bags), added 3 TBS yeast nutrient, brought up to 5 gallons, Lavlin K1-V1116 yeast.
Note - the first drain of syrup off of the fruit was 2.1 gallons.
2014 08 17 - transfered to large glass carboy, very cloudy, gravity 1.012.
2014 09 23 - added second packet of Lavlin K1-V1116 yeast.
2014 09 29 - Transferred to small glass carboy, gravity = 1.014
http://recipe.poppkegenealogy.com/2014/06/2014-rhubarb-wine.html
Fermented between 65 and 70 degrees F.
Question - Should I make a proper yeast starter, go back to a primary fermenting bucket, and warm it up, or add campden and have a sweet wine?
Thanks,
Ted
Here is the blow-by-blow;
Rhubarb Wine 07
2014 07 16 - chop and sugar 25# of rhubarb with 20# of sugar.
2014 07 23 - rinsed with hot water, added 5 cups of strong black tea (4 tea bags), added 3 TBS yeast nutrient, brought up to 5 gallons, Lavlin K1-V1116 yeast.
Note - the first drain of syrup off of the fruit was 2.1 gallons.
2014 08 17 - transfered to large glass carboy, very cloudy, gravity 1.012.
2014 09 23 - added second packet of Lavlin K1-V1116 yeast.
2014 09 29 - Transferred to small glass carboy, gravity = 1.014
http://recipe.poppkegenealogy.com/2014/06/2014-rhubarb-wine.html
Fermented between 65 and 70 degrees F.
Question - Should I make a proper yeast starter, go back to a primary fermenting bucket, and warm it up, or add campden and have a sweet wine?
Thanks,
Ted