wine not fermenting in 4 days!!!!!

Discussion in 'Yeast, Additives & Wine Making Science' started by wineforever, Sep 26, 2019.

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  1. Sep 30, 2019 #41

    wineforever

    wineforever

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    I will definitely read though that Manuel. I think I got it down now but I’m always interested in knowing more.

    Next year I want to get into ph and acid levels and see where that takes me.


    I have one more question, how do I cold stabilize a 150l tank? If I try and put it into the fridge it might break the floor and I don’t feel like spending hundreds on a fridge. Do they have some kind of a cooling blanket to wrap the tank?
     
  2. Sep 30, 2019 #42

    stickman

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    There's all sorts of chilling equipment if you want to spend the money. If it gets cold during the winter in your area, it may be an option to use an area where the heat can be lowered.
     
  3. Sep 30, 2019 #43

    wineforever

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    It’s in the coldest spot right now but that’s still in my house.

    Do you have a link or can you point me in the right direction for cooking a tank of this size?

    I’m willing to spend money on this but I’m just afraid of getting a fridge and breaking the bottom. 150 liters weights a lot.
     
  4. Sep 30, 2019 #44

    stickman

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    You would benefit by slowing down and doing some research, decide if cold stabilizing is really needed, the Morewine site can get you started https://morewinemaking.com/category/temperature-control-1.html

    If you search "wine tank cooling jacket", countless other sites are willing to sell you various cooling products, jacketed vessels, clamp on jackets, coils, and chillers etc., only limited by your pocketbook. Some people don't specifically chillproof as a significant part of the tartrates will drop out during normal bulk aging in a cool 55F cellar, while others, if deemed needed, would put the wine into smaller vessels and use a refrigerator or a chest freezer with external temperature controller.
     
  5. Sep 30, 2019 #45

    wineforever

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    Thank you very much for this. The only reason I would like to chill my wine is because at the end of it I have yeast crystals at the bottom of the bottle and with cold stabilization that would get rid of it.

    I filter it and store it in my unfinished basement but it can never get that cold down there 55f. I’m thinking about building a wine cellar but we’ll see.

    I hate the crystals that form after a while when the wine cools down :(
     
  6. Oct 1, 2019 #46

    wineforever

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    How does everyone in here get rid of the crystals that show up in their wine after storage?

    And where does everyone get their bottles from? I’m looking for a 1l clear bottle. Anything bigger then 750ml pretty much.

    I plan on making a lot of wine and aging it for a few years.
     
  7. Oct 4, 2019 #47

    wineforever

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    Nobody has any advice on how to get rid of the crystals or where to buy cheap bottles?
     
  8. Oct 4, 2019 #48

    Johnd

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    As far as bottles, there are numerous resources on line, I buy mine from my local LHBS, which is more cost effective due to shipping.

    At room temps, your wine is tartrate stable, but at lower temperatures, the solubility of the wine decreases, causing the precipitation known as wine diamonds. To prevent wine diamonds, bulk age your wine in carboys for a couple months at a temperature that is the same as, or lower than you will store it once bottled. This will allow the diamonds to form in the carboy prior to bottling, this process is called cold stabilizing or cold crashing. Some folks like to do it quick and will put their wine in an adapted refrigerator for a few weeks at 34 F, others simply set their wines in a cold garage during the winter, just don't let it freeze.

    My wines sit in barrels in my 55F wine room for a year or two before bottling, and there are typically wine diamonds in the barrels when the wine is racked out. Once bottled and stored back in the wine room at 55F, no additional precipitation occurs.

    There's also an additive that you can mix into your wine to prevent wine diamonds, called metatartaric acid. I've not ever used this product, but it is available.
     
  9. Oct 5, 2019 #49

    cmason1957

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    John gave you the best advice on the wine diamonds. Cold drops them out. As for the cheap bottles, one you are out of the normal size of bottles 375 and 750 ml, you are going to have a really hard time finding them at a reasonable price. There's a reason I only use bottles I pick up at wineries empty. They are free and I have found ones where there is very little work in removing the labels.
     
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  10. Oct 5, 2019 #50

    wineforever

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    Ya I’m going to leave the wine In my ss tank for a few months on the floor and see what that does. The floor will be colder then the rack.

    I have a way to get really cheap 750ml bottle but that will take up a lot of room so I’m trying to decide if I should but 1l or just stick to my cheap 750
     
  11. Oct 6, 2019 #51

    wineforever

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    Might be a stupid question but I’ve noticed all my plants having a lot more mold around the dirt while both of my tanks were in primary fermentation.

    I’ve read that mold gives off carbon dioxide and I know wine fermenting does also. Do you guys know if fermenting wine makes the dirt in plants mold more? Or helps mold form around damp areas.
     
  12. Oct 14, 2019 at 3:42 AM #52

    wineforever

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    What oh tester do you guys use and which one would you recommend? They have nice ones on amazon for $20 so I’m thinking about buying one. I think I can also check the acid levels of the wine with the ph tester.
     
  13. Oct 14, 2019 at 9:46 AM #53

    bstnh1

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    OH?
     
  14. Oct 14, 2019 at 2:07 PM #54

    Chuck E

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    I think he means pH...

    I use a Milwaukee 102
     
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  15. Oct 14, 2019 at 2:16 PM #55

    wineforever

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    Do you figure out the acid levels with that one also? Or should I buy a separate acid reader?
     
  16. Oct 14, 2019 at 3:01 PM #56

    Chuck E

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    You can figure out the acid level by titrating and using the pH meter to determine when the NaOH has reduced the acid to zero.
     

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