NePaHomeWineBrewer
Junior
- Joined
- Sep 6, 2011
- Messages
- 12
- Reaction score
- 2
I really prefer to make my wines from fresh/frozen fruits and/or vegetables. I am looking forward to trying a pumpkin spice, and just pitched my yeast today to a Thawed Elderberry/Fresh Grapes mix.
Both my previous Elderberries fermented like mad and the first is very slow in fermentation now, SG < 1.000. I can still see bubbles but it might bubble in the airlock once every 5 minutes. Elderbery #2 is a little faster than the Blueberry. The Blueberry is fermenting steadily along in secondary (about 1 bubble in airlock every two seconds).
Here is my Elderberry/Grape recipe.
5 lbs frozen and thawed elderberries, hand crushed.
5 lbs fresh grapes, hand crushed (Not wild, concord? Vine was in my yard)
3/8 tsp potassium monobisulfite (no campden tablets used prior to primary)
3/4 tsp yeast nutrient
Added sugar and water to bring volume to about 3.5 gallons and SG to 1.102.
ph without adding any acid blend was 3.6
Created yeast starter with 1/4 teaspoon yeast nutrient, 1/8 tsp acid blend, 2 1/4 tbsp sugar, and 1 3/4 cup of water. Mixed this AM and added to fermentor at about 7:00 tonight.
Can anybody give me any insight as to what I can expect from the Elder/Grape mix versus the elderberry or blueberry batches I have going?
Both my previous Elderberries fermented like mad and the first is very slow in fermentation now, SG < 1.000. I can still see bubbles but it might bubble in the airlock once every 5 minutes. Elderbery #2 is a little faster than the Blueberry. The Blueberry is fermenting steadily along in secondary (about 1 bubble in airlock every two seconds).
Here is my Elderberry/Grape recipe.
5 lbs frozen and thawed elderberries, hand crushed.
5 lbs fresh grapes, hand crushed (Not wild, concord? Vine was in my yard)
3/8 tsp potassium monobisulfite (no campden tablets used prior to primary)
3/4 tsp yeast nutrient
Added sugar and water to bring volume to about 3.5 gallons and SG to 1.102.
ph without adding any acid blend was 3.6
Created yeast starter with 1/4 teaspoon yeast nutrient, 1/8 tsp acid blend, 2 1/4 tbsp sugar, and 1 3/4 cup of water. Mixed this AM and added to fermentor at about 7:00 tonight.
Can anybody give me any insight as to what I can expect from the Elder/Grape mix versus the elderberry or blueberry batches I have going?