- Apr 21, 2011
- Reaction score
This is really serious!!
YES, we had some ugly settling on the bottom of the pail both lees and solids. I siphoned the liquid above it and pitched in the yeast I bought. It warmed up to 60 degrees F and has remained so overnight and all day today. It is bubbling just fine, slowly yesterday and quickly today. More lees forming on the bottom. The cellar smells great from all the out gassing.Mine was already fermenting the moment I warmed it up. I do not know if a cultured yeast was already added or if this is wild yeast that is at work. I noticed a layer of yeasty lees at the bottom of each bucket when I transferred the juice to my primary.
I ended up getting 1 chennin blanc and 3 of another varietal that I never heard of that I ended up blending together. My thinking is that at these prices. what do I have to lose??
I found out something today that I wished I knew before starting this batch of Chenin Blanc wine. It is to put in Bentonite (Calcium Bentonite to be precise, if you don’t want the added sodium) before the yeast. That way the wine will automatically clear itself as the bubbles rise and pop at the surface, the bentonite particles fall to the bottom collecting more stuff that makes the wine cloudy or off taste. The next batch of white that I am going to do that. Instead of putting it in after the fermentation slows down. Sure beats doing it at the end.
I started in the 1980's for a few years stopped in the 1990's and started again after I retired from working for $$$ in 2010. Now I work all the time and don't get paid. Too many honey do's and work around here.bill,
i see that you are a beekeeper. i kept bees when i was a kid. i even belonged to the nj beekeepers association. how long have you kept bees?