Stressbaby
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- Aug 19, 2012
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In the past I've made persimmon wine 4 times with plain yeast nutrient 1t/gal and all the sugar up front. Each time the fermentation was rapid, foamy, but I had an off odor. I did several things different this time and the result is much different. No off odor but fermentation appears painfully slow, almost stuck at ~1.050.
8/24 - Thawed 16# fruit with added 4 campden tabs. After 12 hours added pectic straight to the fruit and let it sit overnight.
8/25 - Next morning fruit in bag, boiled 4 gal water with 5# sugar, 3 cans pure apple jc concentrate. When cool, more pectic, and let sit another 24 hours.
8/26 - Adjusted pH to 3.48, and the SG was 1.075. Rehydrated 1116 with 1t Go-Ferm, made a starter and pitched.
8/27 - That evening (36h) temp was 24C so added some freezer packs around the bucket and got temp <21C where it has stayed as long as I use the packs; added bentonite; SG down to 1.050 so added 1t Fermaid-K. Added 22oz remaining sugar which would have gotten OG to 1.090.
Stirring twice a day as is my custom. SG is basically sitting the last 3 days at ~1.050; maybe it is dropping 0.002/day. It is bubbling slightly, you can see it and hear it so I think it is fermenting, but nowhere near as vigorously as all of my previous wines. I removed the ice packs once and the temp 12h later was 22C and I thought I detected an odor, wasn't sure, so I added back the ice packs around the bucket and got the temp back down under 21C (69.8F). No odor now whatsoever.
Thoughts? Suggestions? Remove the ice packs and let the temp come up? Just be patient?
The other piece of course is that Tuesday I go out of town and I really don't what my better half to have to deal with the wine, so I was hoping to get this wine into the secondary by then...not sure that is going to happen.
8/24 - Thawed 16# fruit with added 4 campden tabs. After 12 hours added pectic straight to the fruit and let it sit overnight.
8/25 - Next morning fruit in bag, boiled 4 gal water with 5# sugar, 3 cans pure apple jc concentrate. When cool, more pectic, and let sit another 24 hours.
8/26 - Adjusted pH to 3.48, and the SG was 1.075. Rehydrated 1116 with 1t Go-Ferm, made a starter and pitched.
8/27 - That evening (36h) temp was 24C so added some freezer packs around the bucket and got temp <21C where it has stayed as long as I use the packs; added bentonite; SG down to 1.050 so added 1t Fermaid-K. Added 22oz remaining sugar which would have gotten OG to 1.090.
Stirring twice a day as is my custom. SG is basically sitting the last 3 days at ~1.050; maybe it is dropping 0.002/day. It is bubbling slightly, you can see it and hear it so I think it is fermenting, but nowhere near as vigorously as all of my previous wines. I removed the ice packs once and the temp 12h later was 22C and I thought I detected an odor, wasn't sure, so I added back the ice packs around the bucket and got the temp back down under 21C (69.8F). No odor now whatsoever.
Thoughts? Suggestions? Remove the ice packs and let the temp come up? Just be patient?
The other piece of course is that Tuesday I go out of town and I really don't what my better half to have to deal with the wine, so I was hoping to get this wine into the secondary by then...not sure that is going to happen.
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