fermentation

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  1. R

    Potassium Metabisulfate in Rose Wine Kit

    I'm playing with a Rose kit and curious if anyone would add any Potassium Metabisulfate before you ferment it? The instructions don't say add it before fermenting, only after so curious if you would add it before with a kit.
  2. D

    Anyone had a Red Kit take a really long time to ferment?

    Quick question y’all please, has anyone had a Red wine kit take a lot longer than normal to stop fermenting? I am making my second 30bottle “Make Your Own” red kit from The Range and unlike the first kit this one seems to be really slowing down, it’s about 1038 after just over a week. It’s...
  3. G

    How do i know if my yeast is working?

    First time making wine. How can i know if my yeast is working or not? It has been 20 hours since i started it. I followed the instructions from the kit. But im just wondering should there be more bubbles or what should i see? Also my lid for my primary fermentor doesnt have a hole for an air...
  4. Cellar Vader

    Is K-Meta harmful to a fermentation

    Last night I used a stir-spoon on my young (1-day old) fermentation (a kit) without having rinsed off the kmeta that I had sprayed on it to disinfect it. Is this harmful to the yeast cells which are in the process of reproducing? We're talking about a very small amount, but still, I need to...
  5. David Barber

    Fruit wines using hot plate.

    Good Morning! I started making fruit wines. So far, they have been excellent! I started using a hotplate and monitoring the fermentation container to keep it at 95 degrees F. I had read that yeast grow well at this temperature. The fermentation occurs about 1 day faster using this method...
  6. J

    Runaway Chardonnay

    I just picked up 9 gallons of Chardonnay juice that started bubbling and continues to bubble even after adding campden tablets. Here is what I have done so far....Last Thursday I picked up the pasteurized juice, kept it refrigerated for 24+ hours, let it get to room temperature (66 deg) and...
  7. Meridyth Orner

    NEW Stacking 1000L SS Tanks

    EnoToscano Stainless Steel Stacking Storage and Transport Tanks - 10hL NEW! Never used floor models $3,499 each OR $6.499 for the pair Features: - Stainless steel tanks made in AISI 304 - Bright annealed inside with satin welding - Marble outside with satin welding - 2" TC full drain SS ball...
  8. C

    Does fizzing mean fermenting?

    Hello. First timer here. I am using the wine eclipse kit with grape skins. 6 gallons in 8 gallon plastic bucket with lid and airlock from Master Vinter. I see mixed advice for covered v. uncovered but decided to airlock it for my first go. Followed directions to a T I believe. Pitched the...
  9. MisterEd

    Calculating btu/energy load of simultaneous fermentations.

    I am looking for information regarding btus/heat energy generated during a wine fermentation. I have accessed one source and it indicated between 150 and 250 btus per gallon or 25 btus per pound of grapes. I need to size an air conditioner for a glycol bath that will need to handle as many as...
  10. TikiWine

    Fizzy Moscato?

    I recently had a nice Moscato that wasn't too sweet or too crisp. It had a nice flavor and a slight fizz about it. I am trying to figure out how to do this with a wine kit. Any thoughts?
  11. C

    Blueberry wine fermentation guidance

    I am new to winemaking. I have made wine once before, but it was from a kit. I recently began making blueberry wine from fresh blueberries. I am currently in the primary fermentation phase, or so I think. When I added my smashed blueberries and sugar, I got my specific gravity to 1.096 before...
  12. JCBurg

    Petite Pearl yeast selection

    Man I am posting a lot lately, it must be getting close to wine season.... Anyways I am making petite pearl this year and I have picked a few candidates for fermentation yeasts. I will be picking and crushing probably late sept. Or early Oct. because it’s a late ripening grape, and I live in...
  13. M

    Very disappointing taste red grape wine

    Hi everyone, Your input really means a lot to me. I just need some clarification. I have batches that finally survived to 1.000 after a very long journey of cooking up and errors. I racked both into new carboys which eventually ended up with big spaces on the top. The whole story here. I...
  14. TikiWine

    Fermentation hasn't started

    I am trying to start a 3 gallon desert wine kit. It's been 48 hours and still no evidence that fermentation has started. Anything I can do to help it or anything I need to add?
  15. B

    DMA 35 for Fermentation Tracking

    Hi Guys, Running a small winery in northern CA. I was wondering if anybody has used Anton Paar's DMA 35 for fermentation tracking? https://www.anton-paar.com/us-en/products/details/dma-35/ Thanks -Rex
  16. ringmany

    Can I restart fermentation after adding campden tablets?

    Hi everyone, I decided to start making 'Joes ancient orange mead (Mike's Modern). https://www.winemakingtalk.com/threads/mikes-modern-orange-mead.12492/ I added all the ingredients, using D-47 yeast. I then left it, along with another grape mead for 3 months. The grape mead turned out fine...
  17. bstnh1

    Heavy sediment before fermentation

    I started a WE California Chardonnay (Selection) yesterday. Followed the instructions, as usual. Today there's close to 2 inches of fluffy sediment on the bottom of the Fermonster I'm using for primary. For years I have kept the must temp up by setting the carboys in a wash tub filled with...
  18. TikiWine

    Mixed fermentation

    So I gave a friend that has around 20 muscadine vines in the back to yard. They said i can use it. The only issue is they don't know which type of grapes they are and that tgereis a mix of red and white. Without knowing how to separate. Is it possible to ferment them all together or would I need...
  19. M

    Fermentation stopped

    I have a batch of wine "muscat" from juice - since October . At the beginning fermentation was good, density came from 1.045 to 1.020 but from November I move it in basement where was cold 50F and fermentation stopped. I transfered two times and now it's in the house at 70F. It's clear but very...
  20. ringmany

    Is it safe to develop mold on purpose for wine?

    Hi everyone, I've been following a recipe for making Sloe berry wine via BrewBitz. One of the suggestions is to basically add several lbs of sloe berries, boiling water, then leave it in a warm room for around 2 months. A thick, green mold forms on the top of the fermenter, which you then...
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