vinividivici
Senior Member
- Joined
- Aug 15, 2010
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I'm doing a small, one gallon batch of Blackberry from Oregon Fruit Puree.
The fermentation isn't very vigorous, but this is my first with a fruit puree so don't know what to expect.
The kit included Montrachet yeast packet. But, it said it was for 5 gallon batches. I was afraid to use the whole packet, so I did a yeast slurry with half of the packet.
It had a fizzy fermentation with tiny bubbles, no foam, for three days. Now there's just an occasional bubble. I added additional sugar until I reached the target S.G. of 1.100 and the temp is ranging between 69 and 71 degrees F.
Also stirring it each day, per the instructions. Tempted to get a new S.G. reading.
No f-pack, BTW, just the can of Oregon Blackberry Fruit puree.
Does this sound like normal fermentation for this type of wine?
Thanks,
Bob
The fermentation isn't very vigorous, but this is my first with a fruit puree so don't know what to expect.
The kit included Montrachet yeast packet. But, it said it was for 5 gallon batches. I was afraid to use the whole packet, so I did a yeast slurry with half of the packet.
It had a fizzy fermentation with tiny bubbles, no foam, for three days. Now there's just an occasional bubble. I added additional sugar until I reached the target S.G. of 1.100 and the temp is ranging between 69 and 71 degrees F.
Also stirring it each day, per the instructions. Tempted to get a new S.G. reading.
No f-pack, BTW, just the can of Oregon Blackberry Fruit puree.
Does this sound like normal fermentation for this type of wine?
Thanks,
Bob