MedPretzel
Senior Member
- Joined
- Aug 12, 2004
- Messages
- 2,239
- Reaction score
- 11
Hello all,
I've had a problematic basil wine that I am sort of at my wit's end with. I need some ideas.
It's stuck, but I don't know why. I've added the yeast starter with a different yeast type, I've heated it up with the brew belt, and it's just not moving.
The taste? Well, sweet, like the SG would predict, but it's carbonated like mad. I thought maybe the SG could be a "false-positive" so-to-speak because of the trapped CO2, but the more I fizz-ex it, the worse it gets. MLF is my other "maybe." I don't know. It does not smell bad, and the taste? Like asuper-duper light wine, but has a hint of hotness toit.
I cando one of the following:
<UL>
<LI>Dump it. You know me, I don't wanna, but if it's a goner, I'll do it.</LI>
<LI>Make a green-basil wine, and split this one into two green-basil ones and have a basil-rose'.</LI>
<LI>Keep it until I die. (It'll probably still be bubbling then)</LI>[/list]
Here's an outtake of my word-file wine-log:
<DIV =Section1>
<I style="mso-bidi-font-style: normal">
<I style="mso-bidi-font-style: normal">[/I]
Any suggestions?
I've had a problematic basil wine that I am sort of at my wit's end with. I need some ideas.
The taste? Well, sweet, like the SG would predict, but it's carbonated like mad. I thought maybe the SG could be a "false-positive" so-to-speak because of the trapped CO2, but the more I fizz-ex it, the worse it gets. MLF is my other "maybe." I don't know. It does not smell bad, and the taste? Like asuper-duper light wine, but has a hint of hotness toit.
I cando one of the following:
<UL>
<LI>Dump it. You know me, I don't wanna, but if it's a goner, I'll do it.</LI>
<LI>Make a green-basil wine, and split this one into two green-basil ones and have a basil-rose'.</LI>
<LI>Keep it until I die. (It'll probably still be bubbling then)</LI>[/list]
Here's an outtake of my word-file wine-log:
<DIV =Section1>
<I style="mso-bidi-font-style: normal">
[/I]Name of Wine: Purple Basil 2005 <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />[/I]
ID: 05-18
Started: <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ate Month="10" Day="15" Year="2005">10-15-2005</st1ate>
Amount: 5 gallons
Starting SG: 1.080
Potential alcohol:
Yeast strain: Premier Cuvee
Fruit: All the basil at Sonja’s farm.
<DIV =Section2>
Sugar: 10 lbs
Water to: 5 gallons
Acid blend: 5 tsp
Pectic Enzyme: 3 tsp
Tannin: 3 tsp
Yeast nutrient: 5 tsp
Yeast energizer: 3 tsp
Notes:
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Date</TD>
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Comments</TD></TR>
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<st1ate Month="10" Day="25" Year="2005">10/25/2005</st1ate></TD>
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Temperature 64 F. Added 2 cans of grape concentrate, added Premier Cuvee yeast. Used water from the basement. Oak chips added.</TD></TR>
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<st1ate Month="11" Day="7" Year="2005">11/7/2005</st1ate></TD>
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Racked into new 5 gallon carboy. Still seems to be fermenting at a rapid pace.</TD></TR>
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<st1ate Month="11" Day="18" Year="2005">11/18/05</st1ate></TD>
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pH - 3.46</TD></TR>
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<st1ate Month="12" Day="18" Year="2005">12/18/2005</st1ate></TD>
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SG 1.038!!!</TD></TR>
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<st1ate Month="1" Day="31" Year="2006">1/31/2006</st1ate></TD>
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Added yeast starter. Seems to be working now. Put the BrewBelt around it and looking good.</TD></TR>
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2-19-2005</TD>
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Fizz Exed it, and it really showed a lot of fizz. Reminded me of ***gulp*** MLF. SG before and after Fizzing, 1.030</TD></TR>
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2-23-2006</TD>
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Still bubbling like mad, the SG is still at 1.030.</TD></TR>
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<I style="mso-bidi-font-style: normal">
<I style="mso-bidi-font-style: normal">[/I]
Any suggestions?