arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
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So, this is my current batch. Concerned about the pulp and would appreciate your thoughts. I started with 10 cans of Dole frozen concentrate(see photo).
I dissolved 6 cups granulated sugar. This makes my total volume to a little over 3 gallons, made a little extra to have 3(1 gallon carboys) when I transfer. Brought the SG up to 1.090.
In a few cups of the juice, I dissolved 1/4 tsp of powdered sodium meta, 2 tsp of pectin enzyme, and 1/4 tsp of yeast energizer. And I poured it in.
I shook the carboy vigurously for a minute or so and allowed it to rest on the fridge for 12 hours or so. About 72-75 degrees on the fridge.
Before I pitched the yeast. (premier cuvee, hydrated in water) I took this photo. I was quite surprised there was this much pulp. I have all the confidance in the world this will ferment out and be a nice wine. But I am wondering about all this pulp. I think it's probably not as thick as it appears in this photo. I wasn't able to get a diver to go in and look for sure. Ha!
Will the pectin enzyme help break this down? I realize this batch is only about 18 hours old and know it will settle. Or will it?
So my main question is when and during the primary fermentation, will this pulp come to the top and create a cap that needs to be pushed down? Should I get it out of the carboy right now and allow it to do its primary thing in a bucket?
Want to ask now before it gets to goin'. I already pitched the yeast a couple hours ago, so I still may have a chance to adjust something if necessary.
Thanks, as always
Troy


I dissolved 6 cups granulated sugar. This makes my total volume to a little over 3 gallons, made a little extra to have 3(1 gallon carboys) when I transfer. Brought the SG up to 1.090.
In a few cups of the juice, I dissolved 1/4 tsp of powdered sodium meta, 2 tsp of pectin enzyme, and 1/4 tsp of yeast energizer. And I poured it in.
I shook the carboy vigurously for a minute or so and allowed it to rest on the fridge for 12 hours or so. About 72-75 degrees on the fridge.
Before I pitched the yeast. (premier cuvee, hydrated in water) I took this photo. I was quite surprised there was this much pulp. I have all the confidance in the world this will ferment out and be a nice wine. But I am wondering about all this pulp. I think it's probably not as thick as it appears in this photo. I wasn't able to get a diver to go in and look for sure. Ha!
Will the pectin enzyme help break this down? I realize this batch is only about 18 hours old and know it will settle. Or will it?
So my main question is when and during the primary fermentation, will this pulp come to the top and create a cap that needs to be pushed down? Should I get it out of the carboy right now and allow it to do its primary thing in a bucket?
Want to ask now before it gets to goin'. I already pitched the yeast a couple hours ago, so I still may have a chance to adjust something if necessary.
Thanks, as always
Troy

