intoxicating
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- Jul 22, 2008
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I am looking for a second opinion or two. I have 6 gallons of skins and seeds from two or more batches of fresh grapes. I wanted to make a batch of "false wine" or second wine, so I brought home the pressings from someone elses batch. The recipes call for replacing the pressed off juice with an equal amount of a sugar/acid blend/yeast nutrient/tannin/grape concentratemix and water, and says the finished wine will be a little thinner than the first pressing.
I got twice as much of the skins and pulp the recipe called for. My bucked wouldn't fit the whole six gallon batchat once, so I put in three gallons for a week, and ladledit out of the solids.The secondthree gallons went in for five days and the yeast quit and the skins stayed at the bottom of the bucked, so I strained out the second three gallons of wine from the skins. I was planning to add the grape concentrate after I removed the "wine" from the skins, so I wouldn't lose any of my concentrate in the pulp. At this point there is no air lock activity. I am staying with my sisterwhile looking for an apartment so I have beenVERY sloppy about taking notes or measuring SG. I will combine the first and second 3-gallon batches at the next racking, so they are the same. (I can't lift a full 6-gallon carboy, so I only own the 3-gallon ones.)
Should I still add the concentrate and stir up the lees, and hope that fermentation restarts, or save the concentrate for another project? Thanks for your opinions.
I got twice as much of the skins and pulp the recipe called for. My bucked wouldn't fit the whole six gallon batchat once, so I put in three gallons for a week, and ladledit out of the solids.The secondthree gallons went in for five days and the yeast quit and the skins stayed at the bottom of the bucked, so I strained out the second three gallons of wine from the skins. I was planning to add the grape concentrate after I removed the "wine" from the skins, so I wouldn't lose any of my concentrate in the pulp. At this point there is no air lock activity. I am staying with my sisterwhile looking for an apartment so I have beenVERY sloppy about taking notes or measuring SG. I will combine the first and second 3-gallon batches at the next racking, so they are the same. (I can't lift a full 6-gallon carboy, so I only own the 3-gallon ones.)
Should I still add the concentrate and stir up the lees, and hope that fermentation restarts, or save the concentrate for another project? Thanks for your opinions.