The Accidental Smallholder Forum
Food & crafts => Home brewing => Topic started by: doganjo on September 08, 2013, 09:41:14 pm
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I have three demijohns with wine must in them - all started bubbling ever so slowly then stopped - 2 grape juice, 1 rhubarb. I added some more wine yeast and it has done absolutely nothing - any ideas folks?
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How long have they been on for? Could they be finished fermenting? Have you tasted them?
Where are they? If they get too cold then the yeast won't be working as well. Try moving them to a sunny window or near the cooker. See if that brings them back to life.
That's about all the idea I have, either finished or too cold. :fc: that helps you
Dans
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Agree. I've just bottled my first batch - gooseberry - and I was expecting it to be fermenting for ages but actually it was done in just over a week. Mind you, it was pretty vigorous over that time. I had it up close to the radiator in the bathroom which is the only source of heating at this time of year (and we have a cold house - rarely above 20 in any other room). To be sure of temp, you can buy little strip thermometers to stick on the outside of the demijohn - bit like forehead thermometers for kids.
H
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The first time I made wine (cherry), it never seemed to do anything... After a few weeks I thought I'd check if it had gone off - but it must have done its fermenting whenever I wasn't looking: it was so strong half a glass was enough to get decidedly tiddly on!
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It's hardly bubbled at all in about three weeks, that's why I added more yeast. Sits on kitchen worktop, room is usually around 20 mark. I haven't tasted it but doubt if it's ready. Not a bubble to be seen.
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But how long did it bubble for before that? It could be fully fermented in a week,
H
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It probably bubbled 5 times a day for 4 days Is that enough? It was grape juice that had been in my freezer for a year
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Did you activate the yeast before adding it? What type of yeast are you using? The other thing you could try is some yeast nutrient. I've had a couple of wines thatbneeded some of that before the yeast took.
Dans
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No, it said to add straight to the must. Should I add more and activate it first?
I think I have nutrient somewhere too.
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Try the nutrient first I'd say. If you end up adding too much yeast you can affect the flavour of the wine. I would add the yeast nutrient and keep it in a warm place. If that doesn't work then I'd try more yeast activated first. Is it a new batch of yeast you are using?
:fc:
Dans
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Brand new box although the first lot wasn't. I'll try the nutrient. Thanks. Will update if anything bubbles :excited:
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Was just thinking about this post earlier while getting my Elderberry wine going. Did you put sugar in? You've not mentioned it. Even with very sweet fruit, you'll need some sugar added - and with tart fruit really quite a lot. My blackberry wine started with yeast for a few days before adding sugar and that did ferment quite nicely based on just the natural sugar levels but it still needed the extra sugar added later.
H
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I did put some sugar in - can't remember how much but not a lot - two demijohns of grape juice - how much should I have added?
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Probably 4lb!
If you didn't put that much in, chances are the yeast has eaten all the sugar - you just end up with more elderberry flavours than alcohol flavours and obviously a lower ABV.
If you want to increase the ABV rack off 2 demijohns into 3, make up as strong a sugar/ water solution as you can (making sure all sugar is dissolved) top each demijohn up. If there is sediment in the demijohns at the moment, mix it up a little, this should get the yeast working again, if not you could always repitch some new yeast and nutrient.
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Gosh I didn't put anything like that amount in - more like a half pound. OK I'll start again. Thanks for your help WBS - just seems a shame to waste the juice. Would more yeast not change the flavour though?
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D'oh didn't even think to ask about the sugar.
Dans
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Twas only as I was adding (lots of) sugar that it came to me.
Gosh I didn't put anything like that amount in - more like a half pound. OK I'll start again. Thanks for your help WBS - just seems a shame to waste the juice. Would more yeast not change the flavour though?
The theory is that the yeast should match the sugar so you shouldn't have any unreacted yeast left to affect the flavour. The problem is if you just start adding a bit more of this & a bit more of that, you lose track of what you've done and then, yes, you could well have a problem with taste. Best thing to do is start with fresh must, get a decent recipe which gives you the right yeast, nutrient and sugar quantities based on how much must you have and then it should all work fine.
I am the sort of person that likes to follow a recipe - comes of having a science degree ;) - but with wine making I get the impression that it's more important than most things to be accurate with your quantities. I guess like jam making, you eventually get a feel for what will work and what won't so you can start to play a bit more but I'm certainly not there yet.
H