PappyCamas
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- Jul 21, 2016
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Hello folks,
I am new to the forum and winemaking. After going to the local wine/brewers shop We thought we had a handle on the process but are now stumped as what to do. So here is what we have;
Blueberry, Blackberry and Loganberry mix. Approx. 2.5 gals
My wife works at a local farm and get all the berries free because they were a few days old and most consumers wants fresh berries.
We put all the berries in a nylon bag and crushed them to get the juice, we added the sugar, Pectic Enzyme, yeast nutrient and Potassium Bisulfite (camden tablet equivalent) to the mix. Initial hydrometer was 1.080
Let that sit for 24 hours then added the yeast (Vintners Havest VR21)
Sealed it up with an airlock and let it sit for 7 days.
Here's the problem, there never was signs that the mix was fermenting, i.e. no bubbles in the airlock. I checked it today and the hydrometer is still at 1.080 but during the acid test, it took 10cc of Sodium Hydroxide before the juice would turn to a dark brown/greyish color the test said to look for.
Ok, I get that the acid level is too high. So what can I do to bring that down? And because of the high Acid level, did that kill off all the yeast?
Kinda stumped on how to proceed and certainly don't want to waist this batch as most of the berries around here are done growing, oddly enough.
Than you in advance for any help you may offer!
Pappy
I am new to the forum and winemaking. After going to the local wine/brewers shop We thought we had a handle on the process but are now stumped as what to do. So here is what we have;
Blueberry, Blackberry and Loganberry mix. Approx. 2.5 gals
My wife works at a local farm and get all the berries free because they were a few days old and most consumers wants fresh berries.
We put all the berries in a nylon bag and crushed them to get the juice, we added the sugar, Pectic Enzyme, yeast nutrient and Potassium Bisulfite (camden tablet equivalent) to the mix. Initial hydrometer was 1.080
Let that sit for 24 hours then added the yeast (Vintners Havest VR21)
Sealed it up with an airlock and let it sit for 7 days.
Here's the problem, there never was signs that the mix was fermenting, i.e. no bubbles in the airlock. I checked it today and the hydrometer is still at 1.080 but during the acid test, it took 10cc of Sodium Hydroxide before the juice would turn to a dark brown/greyish color the test said to look for.
Ok, I get that the acid level is too high. So what can I do to bring that down? And because of the high Acid level, did that kill off all the yeast?
Kinda stumped on how to proceed and certainly don't want to waist this batch as most of the berries around here are done growing, oddly enough.
Than you in advance for any help you may offer!
Pappy
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