What a mess!

[bj4271]

I started a new batch of Cherry wine using Oregon fruit puree & the recipe on this website. Had a hard time getting S.G. to 1.09, but got there. The morining after starting the mix, there was cherry goo everywhere. Scraped some of it up (had put primary on a clean towel) & put back in primary. Next morning, same thing. Didn't put any back, just checked S.G. (1.065), stirred & re-covered (new cover). This morning, no ooze but must is a couple of cups short of the gallon.


1. Recipe says it's a gallon mix, but is a gallon primary too small?


2. I assume (uh oh) that I can add water ( a couple of cups) to make up for what oozed out & flavor it if I have to, later. Do I add the water now or wait until I rack?

 

[kristie8888]

yes a onegallon primary fermenter is too small for a one gallon batch. What ever size carboy you decide to use, you will need a little bit bigger fermenter because as you already learned it foams up quite a bit in some circumstances.


I got a two gallon fermenting bucket from george (had trouble finding them that small anywhere on the web.) only 5.99, for my one gallon batches.



Edited by: kristie8888

 

[geocorn]

As a rule of thumb, use a primary fermenter that is a least 1/3rd larger than the amount of wine to be made.

 

[pkcook]

BJ,


Check with your local bakeries or doughnut shops. They get food grade buckets full of dough, icing, etc. Most will give them away or at a very minimal price. They make great primaries.

 

[bj4271]

Thanks for the hellp, all.