Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.


In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.


Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

On Feb 5, 3:42 pm, Wayne Harris wrote:
Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.

In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.

Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

DON'T PANIC!

I am only in my second winemaking year, so I am a newb, but I have
made 35 wines so far - so I have seen several examples but I thought
I'd offer help while you wait for other answers.

I've made some wines completely 'sealed' with an airlock and they have
ALL been fine. The wine may just have finished fermenting or slowed
right down as it nears 'dry'. In my experience most wines will
ferment absolutely fine under airlock in primary - even though it
isn't necessarily the recommended approach.

Have you got a hydrometer? If so I'd use it to test the SG of the
wine (SG is marked on the hydrometer from approximately 0.900 to
1.160) if the SG is ~ 1.000 or less then it has probably just finished
fermenting or slowed down.

If you haven't got a hydrometer, taste a little of the wine. If it
doesnt taste sweet, but like a rough dry wine, then there is probably
nothing wrong and it has simply slowed down.

If the wine really has no bubbles and tastes sweet or has an SG much
more than 1.000 then you may have a problem with a stuck wine. How
long was the wine fermenting in the primary..?

Best of luck, I hope it all works out fine for you, do let us know.

Jim

On Feb 5, 10:54*am, jim wrote:
On Feb 5, 3:42 pm, Wayne Harris wrote:





Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.

In step 1, I read "cover" the wine. * I read that to mean cover it and
put an airlock on it. *why? i dunno.

Then, *I started reading. *I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. *hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. *That makes sense.

So, the question is, *do i dump this batch and chalk it up to a rookie
mistake?
*-Wayne

DON'T PANIC!

I am only in my second winemaking year, so I am a newb, but I have
made 35 wines so far - so I have seen several examples but I thought
I'd offer help while you wait for other answers.

I've made some wines completely 'sealed' with an airlock and they have
ALL been fine. The wine may just have finished fermenting or slowed
right down as it nears 'dry'. *In my experience most wines will
ferment absolutely fine under airlock in primary - even though it
isn't necessarily the recommended approach.

Have you got a hydrometer? *If so I'd use it to test the SG of the
wine (SG is marked on the hydrometer from approximately 0.900 to
1.160) if the SG is ~ 1.000 or less then it has probably just finished
fermenting or slowed down.

If you haven't got a hydrometer, taste a little of the wine. *If it
doesnt taste sweet, but like a rough dry wine, then there is probably
nothing wrong and it has simply slowed down.

If the wine really has no bubbles and tastes sweet or has an SG much
more than 1.000 then you may have a problem with a stuck wine. *How
long was the wine fermenting in the primary..?

Best of luck, I hope it all works out fine for you, do let us know.

Jim- Hide quoted text -

- Show quoted text -

Thanks so much.

I measured the SG yesterday, it was 1.002
I started at 1.082

I will let this batch live then. Thanks so much.
-Wayne

On Feb 5, 3:56 pm, Wayne Harris wrote:
On Feb 5, 10:54 am, jim wrote:



On Feb 5, 3:42 pm, Wayne Harris wrote:

Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.

In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.

Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

DON'T PANIC!

I am only in my second winemaking year, so I am a newb, but I have
made 35 wines so far - so I have seen several examples but I thought
I'd offer help while you wait for other answers.

I've made some wines completely 'sealed' with an airlock and they have
ALL been fine. The wine may just have finished fermenting or slowed
right down as it nears 'dry'. In my experience most wines will
ferment absolutely fine under airlock in primary - even though it
isn't necessarily the recommended approach.

Have you got a hydrometer? If so I'd use it to test the SG of the
wine (SG is marked on the hydrometer from approximately 0.900 to
1.160) if the SG is ~ 1.000 or less then it has probably just finished
fermenting or slowed down.

If you haven't got a hydrometer, taste a little of the wine. If it
doesnt taste sweet, but like a rough dry wine, then there is probably
nothing wrong and it has simply slowed down.

If the wine really has no bubbles and tastes sweet or has an SG much
more than 1.000 then you may have a problem with a stuck wine. How
long was the wine fermenting in the primary..?

Best of luck, I hope it all works out fine for you, do let us know.

Jim- Hide quoted text -

- Show quoted text -

Thanks so much.

I measured the SG yesterday, it was 1.002
I started at 1.082

I will let this batch live then. Thanks so much.
-Wayne

You're very welcome. It sounds like it has finished or just slowed
right down - the kit instructions may well tell you what final SG to
expect. It may well get very slightly drier still in the next few
weeks, though it may not. You won't damager the wine testing the SG
every few days (for as long as the kit says to keep it in secondary)
to see if the SG drops further. You'd want to know the SG before
bottling anyway.

Good luck with the rest of the process,
Jim

It's ok. It is had to mess it up. I did this once and it's ok. Take the
SG and go with the instructions from now on.

When it says to stir it a lot - do what it says - don't over stir it.

I like the other person's advice - don't panic. smile. it's true.

DAve

Wayne Harris wrote:
Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.


In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.


Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

As long as you are careful you can just put the hydrometer in the
carboy and leave it there to monitor progress, just don't drop it in
from a height, you can break it. 1.002 is still sweet for a grape
wine, you probably want that to get to 0.994.

The easiest way to be sure a wine is dry is to use a Clinitest tablet
on a sample, they can measure lower than 0.1% Residual Sugar (RS)
pretty easily. If you get to 0.25% RS the wine is considered dry.

As to the current problem how warm is it where it's stored and is the
temperature steady? Your yeast may not be strong enough to tolerate
cooler temps. That is one reason you aerate in the beginning, it a
way to ensure a large, healthy, happy mass of yeast.

Your wine is far, far from ruined as others have said. If you can get
it to 75 or 80 F you might see the ferment resume at a faster pace.

Just continue to post concerns and/ or observations anytime you get a
little out of your comfort zone; wine makes itself. It's actually
hard to ruin if you have a little knowledge and do the right things
when it needs a little help.

Joe

On Feb 6, 5:49*am, Joe Sallustio wrote:
As long as you are careful you can just put the hydrometer in the
carboy and leave it there to monitor progress, just don't drop it in
from a height, you can break it. *1.002 is still sweet for a grape
wine, you probably want that to get to 0.994.

The easiest way to be sure a wine is dry is to use a Clinitest tablet
on a sample, they can measure lower than 0.1% Residual Sugar (RS)
pretty easily. *If you get to 0.25% RS the wine is considered dry.

As to the current problem how warm is it where it's stored and is the
temperature steady? *Your yeast may not be strong enough to tolerate
cooler temps. *That is one reason you aerate in the beginning, it a
way to ensure a large, healthy, happy mass of yeast.

Your wine is far, far from ruined as others have said. *If you can get
it to 75 or 80 F you might see the ferment resume at a faster pace.

Just continue to post concerns and/ or observations anytime you get a
little out of your comfort zone; wine makes itself. *It's actually
hard to ruin if you have a little knowledge and do the right things
when it needs a little help.

Joe

Thanks Joe.
In terms of knowlege, I am reading several books. I'm learning (Book
smarts only at this point) fast and furiously.

This group is a real godsend. Altough, it seems that the more I know,
the less I feel i really know. I will never be an oenologist.

The sheer amount of knowlege to be learned, and the credentials of the
authors of my books, are both very very intimidating.

I was far from a chemistry major, but based on what I read, I should
have paid closer attention in college.

So, thanks for the replies.

Wayne Harris wrote:

On Feb 6, 5:49*am, Joe Sallustio
wrote:
As long as you are careful you can just put the
hydrometer in the carboy and leave it there to
monitor progress, just don't drop it in from a
height, you can break it. *1.002 is still sweet
for a grape wine, you probably want that to get
to 0.994.

The easiest way to be sure a wine is dry is to
use a Clinitest tablet on a sample, they can
measure lower than 0.1% Residual Sugar (RS)
pretty easily. *If you get to 0.25% RS the wine
is considered dry.

As to the current problem how warm is it where
it's stored and is the temperature steady?
Your yeast may not be strong enough to tolerate
cooler temps. *That is one reason you aerate in
the beginning, it a way to ensure a large,
healthy, happy mass of yeast.

Your wine is far, far from ruined as others
have said. *If you can get it to 75 or 80 F you
might see the ferment resume at a faster pace.

Just continue to post concerns and/ or
observations anytime you get a little out of
your comfort zone; wine makes itself. *It's
actually hard to ruin if you have a little
knowledge and do the right things when it needs
a little help.

Joe

Thanks Joe.
In terms of knowlege, I am reading several
books. I'm learning (Book smarts only at this
point) fast and furiously.

This group is a real godsend. Altough, it seems
that the more I know, the less I feel i really
know. I will never be an oenologist.

You already are - just not a published one

The sheer amount of knowlege to be learned, and
the credentials of the authors of my books, are
both very very intimidating.

I was far from a chemistry major, but based on
what I read, I should have paid closer
attention in college.

Naw, you can go back and review some special
topics like pH and such. No sense clogging your
brain cells with a lot of information not
essential.


So, thanks for the replies.

"Wayne Harris" wrote in message
...
Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.


In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.


Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne


Wayne,
A significant amount of oxygen dissolves in juice when grapes are crushed or
when a recipe is put together. This dissolved oxygen often provides an
adequate yeast population to complete fermentation.
Good luck with your wine,
Lum

On Feb 8, 12:13*pm, "Lum Eisenman" wrote:
"Wayne Harris" wrote in message

...





Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.

In step 1, I read "cover" the wine. * I read that to mean cover it and
put an airlock on it. *why? i dunno.

Then, *I started reading. *I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. *hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. *That makes sense.

So, the question is, *do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

Wayne,
A significant amount of oxygen dissolves in juice when grapes are crushed or
when a recipe is put together. *This dissolved oxygen often provides an
adequate yeast population to complete fermentation.
Good luck with your wine,
Lum- Hide quoted text -

- Show quoted text -

As a follow-up, I racked this batch this weekend. (first racking).
SG is .996. (down 2 more points)
Also, I sampled it. It was clear (ish)
It's taste was not horrible. It was not full, and was very very young
(obviously). But, it was drinkable.
I will rack it 2 or 3 more times in the next 8 months, then bottle.

Thank all who encouraged me to save this batch.

On Feb 18, 1:52 pm, Wayne Harris wrote:
On Feb 8, 12:13 pm, "Lum Eisenman" wrote:



"Wayne Harris" wrote in message

...

Well, I think i ruined my first batch.

Winexpert Kit wine. Chilean Cabernet Sauvignon.

In step 1, I read "cover" the wine. I read that to mean cover it and
put an airlock on it. why? i dunno.

Then, I started reading. I learned of aerobic and anaerobic
fermenation, and realized that by sealing the wine at initial
fermentation, I basically deprived it of the aerobic fermentation
phase.

Its now in the secondary (anaerobic) fermentation phase, and less than
1 day after transfering to carboy, all bubbling has ceased. hmmm

I noticed that the instructions in this phase specifically call for
the sealing with an airlock. That makes sense.

So, the question is, do i dump this batch and chalk it up to a rookie
mistake?
-Wayne

Wayne,
A significant amount of oxygen dissolves in juice when grapes are crushed or
when a recipe is put together. This dissolved oxygen often provides an
adequate yeast population to complete fermentation.
Good luck with your wine,
Lum- Hide quoted text -

- Show quoted text -

As a follow-up, I racked this batch this weekend. (first racking).
SG is .996. (down 2 more points)
Also, I sampled it. It was clear (ish)
It's taste was not horrible. It was not full, and was very very young
(obviously). But, it was drinkable.
I will rack it 2 or 3 more times in the next 8 months, then bottle.

Thank all who encouraged me to save this batch.

Thanks for the followup Wayne, it's good to know the wine went
completely dry in the end!

I like to remember Terry Garey's advice when it comes to winemaking:
"Do your best and don't worry..." As has been said so many times
here, it seems that wine makes itself and looks after itself to a
large degree. You just have to give it the best start in life you can
and keep a watchful eye on it's resting place.

Personally I have had two (country - non grape) wines stick on me
now. The reason for one is still unknown, but I troubleshooted
troubleshot ( ? ) the other as being over-enthusiasm with
ingredient levels which sent the ph nova. On I ramble

Anyway, good luck with the wine, I am sure it will come good. I just
drank some green fig wine which 6 months on from last racking has lost
most of its youth and is fast becoming a lovely lively little
thing... When I last racked I wouldn't have let it near me with a
barge-pole, but I'd share a book with it now

Jim