JohnF
Member
- Joined
- May 17, 2005
- Messages
- 30
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I got a small taste while racking my first batch yesterday and even
though there is no activity and the wine is getting pretty clear (3rd week or so) it
tasted strongly</span> of yeast.
I guess a lot of yeast is still suspended in the wine in "invisible
mode" and time will take care of it. I was not expecting it to taste
good yet but the yeast was more powerful than I figured because it
looks to have all dropped out and is not causing any movement in the air
lock.
I'm not sure yet if I can deal with the delayed gratification this
hobby rewards with results. About all I can think to do is start more
wine.
I think I'll get about 6 more 1 gal. jugs and air locks so I can start
something new often enough not to keep looking at my other
batches every hour even though they are not doing anything and it will
be weeks until any action is required on my part.
Anyway here are a couple of questions....
1) Would using 1/2 a package of yeast have any negative or positive
effects on 1 gal batches? If 1 pack is enough for 5 gal. is seems like
using a full pack for 1 gal. is sort of "belt & suspenders".
2) On a kit (once it's in secondary) the directions call for stirring
up the must to re-suspend the sediment otherwise the fining/clearing
agents will not work properly. How long after that can wine sit on the
dead yeast and stuff before it will effect the taste of the wine?
(instructions say to check for clarity in 14 days and if not clear try
again in another 7). So I figure 21 days is not enough to harm the
taste but I'm wondering how long is too long?
John F
though there is no activity and the wine is getting pretty clear (3rd week or so) it
tasted strongly</span> of yeast.
I guess a lot of yeast is still suspended in the wine in "invisible
mode" and time will take care of it. I was not expecting it to taste
good yet but the yeast was more powerful than I figured because it
looks to have all dropped out and is not causing any movement in the air
lock.
I'm not sure yet if I can deal with the delayed gratification this
hobby rewards with results. About all I can think to do is start more
wine.
I think I'll get about 6 more 1 gal. jugs and air locks so I can start
something new often enough not to keep looking at my other
batches every hour even though they are not doing anything and it will
be weeks until any action is required on my part.
Anyway here are a couple of questions....
1) Would using 1/2 a package of yeast have any negative or positive
effects on 1 gal batches? If 1 pack is enough for 5 gal. is seems like
using a full pack for 1 gal. is sort of "belt & suspenders".
2) On a kit (once it's in secondary) the directions call for stirring
up the must to re-suspend the sediment otherwise the fining/clearing
agents will not work properly. How long after that can wine sit on the
dead yeast and stuff before it will effect the taste of the wine?
(instructions say to check for clarity in 14 days and if not clear try
again in another 7). So I figure 21 days is not enough to harm the
taste but I'm wondering how long is too long?
John F