Odiy33
Brewing rookie
- Joined
- Jan 13, 2009
- Messages
- 9
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Thank you for taking the time to look at my questions. I'm making my second batch of wine, Peach was my first, and allthough drinkable, did not taste very good. I decided to try and make the simplest recipe in a book i got. Dry Apple Wine, I'm using apple juice without perservatives. I have two questions:
1. I'm trying to create a yeast starter, and the recipe states the following:
In a jar (i used a stearile hard plastic cup with lid) combine wine yeast (used champaigne yeast) 1 teaspoon of yeast nutrient, 1 1/2 cups of apple juice. then covered and shook vigorously. Now this is where i'm confused, the recipe says let starter stand for 1 - 3 hours, until bubbly; then add to must. In 3 hours my starter wasn't doing anything, yeast was just sitting on bottom, it's been 2 days now and it is cloudy, but not really bubbling, but if i give it a little shake, i can hear the gas escaping from the container and it bubbles up quite a bit. the temp is probabley around 65 - 67, it felt a little cold so put the container in a pair of socks to see if warming it up would help, but still no bubbling.
2. My must is sitting downstairs in my basement, the basement temp ranges from i'm guessing 55 - 65, i'm afraid this might be too cold once i add the yeast starter, i wrapped it up pretty good with a large comforter, do you think that will help? Unfourtantley I live in upstate NY and our basement is some what heated (gets heat when upstairs needs it, but no thermastate in basemnet)
3. Last question. In the first batch of wine I had someone help me and we boiled down the sugar into a liquid then added it to the must. In this recipe it said just add the sugar, didn't say anything about boiling it down, am i just expected to know this, or am i alright just adding the sugar to the must the way i did.
So right now i have the must downstairs covered tight, and the yeast starter upstairs awaiting the bubbling process before adding it.
Any tips our ideas would be greatley appreciated. Thanks
1. I'm trying to create a yeast starter, and the recipe states the following:
In a jar (i used a stearile hard plastic cup with lid) combine wine yeast (used champaigne yeast) 1 teaspoon of yeast nutrient, 1 1/2 cups of apple juice. then covered and shook vigorously. Now this is where i'm confused, the recipe says let starter stand for 1 - 3 hours, until bubbly; then add to must. In 3 hours my starter wasn't doing anything, yeast was just sitting on bottom, it's been 2 days now and it is cloudy, but not really bubbling, but if i give it a little shake, i can hear the gas escaping from the container and it bubbles up quite a bit. the temp is probabley around 65 - 67, it felt a little cold so put the container in a pair of socks to see if warming it up would help, but still no bubbling.
2. My must is sitting downstairs in my basement, the basement temp ranges from i'm guessing 55 - 65, i'm afraid this might be too cold once i add the yeast starter, i wrapped it up pretty good with a large comforter, do you think that will help? Unfourtantley I live in upstate NY and our basement is some what heated (gets heat when upstairs needs it, but no thermastate in basemnet)
3. Last question. In the first batch of wine I had someone help me and we boiled down the sugar into a liquid then added it to the must. In this recipe it said just add the sugar, didn't say anything about boiling it down, am i just expected to know this, or am i alright just adding the sugar to the must the way i did.
So right now i have the must downstairs covered tight, and the yeast starter upstairs awaiting the bubbling process before adding it.
Any tips our ideas would be greatley appreciated. Thanks