Wild plum juice wine.

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Scooter68

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Don't sweat it right now. Just remember that the next time you need to order something else - add in another hydrometer. Nothing more frustrating than breaking one as you are preparing a batch for fermentation. I did break one and I was lucky because it was while the fermentation was going on so it only kept me from checking the progress until my replacement arrived. The things are sorta fragile.

NO that's not too hot. Now if it got over 80 then it might cause some issues. The only thing is that at that temp. the ferment will move a little faster. For a plum wine that's not a problem. For a white wine, lower temps are better for keeping the essences like aroma intact. But 70-75 is about perfect.
 

hounddawg

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Two hydrometers? No, never thought of that. I have one and I also ordered a pH meter. I'm so eager to get started, but as I have read on other threads "patience is a virtue." I just moved a small desk to my utility room. Adjacent to that room is a boiler that heats the house. It stays really warm in there. It's probably about 75 degrees in there right now, maybe more. How hot is too hot for fermentation?
you need two, they break easily,, i keep 7 in my prep table drawer, but supplies, are all ordered online,,,
Dawg
 

hounddawg

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Two hydrometers? No, never thought of that. I have one and I also ordered a pH meter. I'm so eager to get started, but as I have read on other threads "patience is a virtue." I just moved a small desk to my utility room. Adjacent to that room is a boiler that heats the house. It stays really warm in there. It's probably about 75 degrees in there right now, maybe more. How hot is too hot for fermentation?
with EC-1118 & K1V-1116 THEY ARE WORKHORSES
Dawg
 

Ivywoods

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I racked this batch of wine today. Wow! There was a lot of sediment. I went from a 3 gallon carboy that wasn't quite full down to 2 one gallon jugs. I need to top off one of the jugs a bit as well. I have a little in a quart jar, but there is so much sediment I am not sure how I would get it out of the jar without getting into the lees. I'm thinking I will let that quart jar settle a little and then just pour off what I can. I'm sure I will have to top off one jug a bit. What would be best to top off a batch of sandplum wine? Purchase some sort of plum wine?

Anyway, I checked the SG and it was 0.998. I started at a an SG of 1.096.
 

Scooter68

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That quart will settle a bit faster in the fridge. I use a turkey baster to pull the wine off the top without sucking up the sediment. As far as wine to top off that's up to you as to type. Doesn't have to be an exact match, perhaps go with a wine you like be that a rose, White wine, I'd just avoid any big strong red wine.

So your current ABV is at about 12.86%
 

Jovimaple

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Sounds good. I have a few flea markets around the area I will scour for those odd sizes glass containers. It looks like it might be a few days before I'm ready to start this batch since some of the essential additives will take a little over a week to arrive. I tried to shop for the best price I could find, and free shipping makes a BIG difference.
For future amounts that are less than a gallon, I found tops with airlocks that fit (wide mouth) mason jars. I now have 4 sets so 16 total. The airlocks are frosted which is good because they're a little different size than the ones that came with my 1 gallon carboys, so I learned to keep them separate when cleaning/sanitizing (the top cover is not interchangeable between the clear and the frosted plastic).


I have quart jars, too, but the pint jars are easily reachable from my work area and since I am horrible at judging how much will fit while leaving the lees behind, I would rather have a several full pints than quart jars with too much headspace. I then keep them right alongside my carboys so they finish fermenting.

668530BC-7031-4748-9A9A-2F96E5FD7B22.jpeg
 

Ivywoods

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I just topped off the one gallon jugs. I used a white zin. It used to be one of my favorites but over the last 2 years I have started liking a little dryer type wine. Anyway, what I tasted of this wine I would call it "drinkable." Not really a lot of flavor, but I am hoping this develops over time. I haven't added anything to kill the yeast yet. It seems to be bubbling ever so slowly. I don't know if this is still a little fermentation or if it's just CO2 coming off. I'm happy with how it has gone so far!
 

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