RedRockGirl
Member
- Joined
- Dec 20, 2015
- Messages
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- Reaction score
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I racked my 2nd batch of DB last night (18 gallons). I racked my 1st DB batch (6 gallons) 2 days earlier. The first batch looked and smelled good, but after I racked and added the K-meta & Super-Kleer (according to directions) it turned very dark and has stayed that way for 2 days now with no clearing. See the back left carboy in the picture. Is that normal? It was my first batch of DB and I am SO very green at this.
Here are the details.
I started with the DB recipe exactly as written.
48 oz. Lemon Juice (Great Value)
Water
20 Cups Sugar
1 tsp. Tannin
3 tsp Yeast Nut.
1 tsp. yeast energizer
3 tsp pectic enzyme.
Water to 6 gallons, added 6 #'s Costco Triple Berry in bag.
12/19/2015 1.078 74 Made must according to directions.
12/20/2015 1.078 76 Squeeze Fruit, Stir, Pitched Lalvin EC-1118 Yeast pkt. in re-hydrated in 3/4 C.100 F water.
12/21/2015 1.070 78 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/22/2015 1.044 79 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/23/2015 1.025 79.8 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/24/2015 1.014 76.2 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/25/2015 1.002 76.1 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/27/2015 0.990 77 (AM) Squeeze Fruit and remove - Racked & stabilized PM
I added 1/4 tsp. Potassium Metabisulfite dissolved in half cup cool water and stirred.
Then I degassed using drill and whip.
I added SK according to package instructions.
It was around this point that it started looking dark. It looked like the other 3 carboys initially. I did not use the sorbate because I read you should wait until it clears and only needed when back sweetening. I could be totally wrong on that.
TL;DR Why is my first batch so dark and is it ok/normal? The differences in the 2 batches is the 18 gallon batch had a OSG of 1.086 and I did add the sorbate with the Kmeta at racking before degassing and then added Sparkolloid instead of SuperKleer. I checked after 2 days and there is no off smell. It smells good.
Thanks! Go easy on me. These are batches 3 & 4 in my wine making journey.
Here are the details.
I started with the DB recipe exactly as written.
48 oz. Lemon Juice (Great Value)
Water
20 Cups Sugar
1 tsp. Tannin
3 tsp Yeast Nut.
1 tsp. yeast energizer
3 tsp pectic enzyme.
Water to 6 gallons, added 6 #'s Costco Triple Berry in bag.
12/19/2015 1.078 74 Made must according to directions.
12/20/2015 1.078 76 Squeeze Fruit, Stir, Pitched Lalvin EC-1118 Yeast pkt. in re-hydrated in 3/4 C.100 F water.
12/21/2015 1.070 78 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/22/2015 1.044 79 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/23/2015 1.025 79.8 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/24/2015 1.014 76.2 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/25/2015 1.002 76.1 Squeeze Fruit, Stir vigorously, Replace Fruit.
12/27/2015 0.990 77 (AM) Squeeze Fruit and remove - Racked & stabilized PM
I added 1/4 tsp. Potassium Metabisulfite dissolved in half cup cool water and stirred.
Then I degassed using drill and whip.
I added SK according to package instructions.
It was around this point that it started looking dark. It looked like the other 3 carboys initially. I did not use the sorbate because I read you should wait until it clears and only needed when back sweetening. I could be totally wrong on that.
TL;DR Why is my first batch so dark and is it ok/normal? The differences in the 2 batches is the 18 gallon batch had a OSG of 1.086 and I did add the sorbate with the Kmeta at racking before degassing and then added Sparkolloid instead of SuperKleer. I checked after 2 days and there is no off smell. It smells good.
Thanks! Go easy on me. These are batches 3 & 4 in my wine making journey.