cooksrus
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- Oct 18, 2014
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I have been making three primary fermenters of a cranberry wine made from fresh cranberries and raising I'll see use an acid blend yeast nutrients and pectic enzyme.
The fermentation started out quite well with a high gravity at the beginning at 1.120 for #1. #2 & #3 lame fermenters both started at 1.108. Initial difference between one versus two and three was when I did the initial mix number two and three the initial 23 L marketed pail did not include the 10 pounds of sugar by accident the number one pail thus had less liquid.
There has been two feedings of sugar one on Day six after the yeast of 4 pounds of sugar and also 3 pounds of sugar added on day 7.
The specific gravity has been slowing significantly in the last couple of days... The daily change has dropped from 39, 36, 18, 7, 5, & 2.
Ultimately I am trying to decide because what I did the other day was I took the number one primary fermenter and combined it with number two and number three. As a result I eliminated number one and blended it into #2 & #3
What I am trying to decide it is should I use Yelp ast Energizer or should I Rack the wine then use a different grade yeast or are there any other alternatives.
The rough percentage of the wines in all three of the primary fermenters was roughly 16.1, 16.1, 15.9% respectively. The last time I was able to finish this wine two years ago it ended at 21%. Part of the other challenge I need to deal with is the fact that as the higher the alcohol percentage the more difficult it is to Lower the specific gravity of the wine.
The fermentation started out quite well with a high gravity at the beginning at 1.120 for #1. #2 & #3 lame fermenters both started at 1.108. Initial difference between one versus two and three was when I did the initial mix number two and three the initial 23 L marketed pail did not include the 10 pounds of sugar by accident the number one pail thus had less liquid.
There has been two feedings of sugar one on Day six after the yeast of 4 pounds of sugar and also 3 pounds of sugar added on day 7.
The specific gravity has been slowing significantly in the last couple of days... The daily change has dropped from 39, 36, 18, 7, 5, & 2.
Ultimately I am trying to decide because what I did the other day was I took the number one primary fermenter and combined it with number two and number three. As a result I eliminated number one and blended it into #2 & #3
What I am trying to decide it is should I use Yelp ast Energizer or should I Rack the wine then use a different grade yeast or are there any other alternatives.
The rough percentage of the wines in all three of the primary fermenters was roughly 16.1, 16.1, 15.9% respectively. The last time I was able to finish this wine two years ago it ended at 21%. Part of the other challenge I need to deal with is the fact that as the higher the alcohol percentage the more difficult it is to Lower the specific gravity of the wine.