fabrictodyefor
Senior Member
- Joined
- Aug 29, 2013
- Messages
- 374
- Reaction score
- 76
Happy New Years Eve all,
So, I came downstairs this morning to a mess..... There is grape juice all over the floor....and there is a “cap” on my must.
This is the recipe I am following:
5 Gallon Recipe
50 lbs Concord grapes (crushed and stems removed)
2 gallons hot water (tap water)
5 teaspoons pectic enzyme (more is needed than most other fruit wines)
2 ½ teaspoons yeast nutrient
Corn Sugar to 1.080 original gravity (approximately 2.5 lbs.)
5 campden tablets, or ¼ teaspoon potassium metabisulfite
3 ¾ teaspoons potassium sorbate (to stabilize the wine)
1 package Premier Cuvee yeast
I took the grapes out of the freezer 12/27 [I did have 54 lbs], 12/29 I added the 5 tsp pectic enzyme and squeezed the grapes till my hands hurt! Several hours later I added the campden tablets, nutrient and sugar and only 6 cups water [only needed to add 6 cups to bring the liquid to 6 gallons]....had added 2 1/2 lbs of sugar and sg reading was only 1.070, so I thought to let it sit overnight and stir some more as I didn't want the sg to be too high. 12/30 in the morning I ended up adding 1 1/2 lbs more sugar and brought sg up to 1.082. (I do have 2 hydrometers to make sure my hydrometer was working right) Thought to let it sit for 24 hours and planned on pitching the yeast this morning. NO, I have yet to pitch the yeast!!! Is there some natural occurring yeast that the campden tablets did not take care of? Should I add more campden tablets? Should I just pitch the yeast like I was planning? I have already decided to split it into ferment buckets as it has already overflowed and I don't have a larger bucket and I live 40 miles to the nearest store where they "might" have a larger something. Ambient temperature was 72 when I came down stairs. Hope I have given enough info and thanks for the help
So, I came downstairs this morning to a mess..... There is grape juice all over the floor....and there is a “cap” on my must.
This is the recipe I am following:
5 Gallon Recipe
50 lbs Concord grapes (crushed and stems removed)
2 gallons hot water (tap water)
5 teaspoons pectic enzyme (more is needed than most other fruit wines)
2 ½ teaspoons yeast nutrient
Corn Sugar to 1.080 original gravity (approximately 2.5 lbs.)
5 campden tablets, or ¼ teaspoon potassium metabisulfite
3 ¾ teaspoons potassium sorbate (to stabilize the wine)
1 package Premier Cuvee yeast
I took the grapes out of the freezer 12/27 [I did have 54 lbs], 12/29 I added the 5 tsp pectic enzyme and squeezed the grapes till my hands hurt! Several hours later I added the campden tablets, nutrient and sugar and only 6 cups water [only needed to add 6 cups to bring the liquid to 6 gallons]....had added 2 1/2 lbs of sugar and sg reading was only 1.070, so I thought to let it sit overnight and stir some more as I didn't want the sg to be too high. 12/30 in the morning I ended up adding 1 1/2 lbs more sugar and brought sg up to 1.082. (I do have 2 hydrometers to make sure my hydrometer was working right) Thought to let it sit for 24 hours and planned on pitching the yeast this morning. NO, I have yet to pitch the yeast!!! Is there some natural occurring yeast that the campden tablets did not take care of? Should I add more campden tablets? Should I just pitch the yeast like I was planning? I have already decided to split it into ferment buckets as it has already overflowed and I don't have a larger bucket and I live 40 miles to the nearest store where they "might" have a larger something. Ambient temperature was 72 when I came down stairs. Hope I have given enough info and thanks for the help