Hey everyone,
I started a pumpkin wine the other day and had some interesting turn of events...
Basically, I was impatient and started the must (before I realized I had discarded my strainer bag a few days before) so once again I just put the pumpkin flesh straight into the primary knowing it would be a pain later on. I also used maybe a little too much water in the batch. I only had about 2 inches of clearance on the top of my bucket with the 20lbs of pumpkin added to about 6 gallons of water. The starting SG was 1.120 (a little high I know)
Anyways... I pitched the yeast yesterday and things got pretty active pretty fast and the bucket was overflowing. I quickly picked up a strainer bag, siphoned the wine into a second bucket and placed the fruit into the bag. I then siphoned 1 gallon of the wine and a small portion of the fruit into a separate 1 gal. carboy.
Everything is still pretty active. I just wanted to know if doing so much to the wine so early would shock the yeast or somehow disrupt it. Please let me know if there is anything I should watch out for or do. Thanks in advance!
I started a pumpkin wine the other day and had some interesting turn of events...
Basically, I was impatient and started the must (before I realized I had discarded my strainer bag a few days before) so once again I just put the pumpkin flesh straight into the primary knowing it would be a pain later on. I also used maybe a little too much water in the batch. I only had about 2 inches of clearance on the top of my bucket with the 20lbs of pumpkin added to about 6 gallons of water. The starting SG was 1.120 (a little high I know)
Anyways... I pitched the yeast yesterday and things got pretty active pretty fast and the bucket was overflowing. I quickly picked up a strainer bag, siphoned the wine into a second bucket and placed the fruit into the bag. I then siphoned 1 gallon of the wine and a small portion of the fruit into a separate 1 gal. carboy.
Everything is still pretty active. I just wanted to know if doing so much to the wine so early would shock the yeast or somehow disrupt it. Please let me know if there is anything I should watch out for or do. Thanks in advance!