Okay, I pitched a Vino Del Vida Bergamais last night. The next to last
thing in the instructions was to add the oak powder and stir vigorously. I
did this, but the oak powder didn't sink, just collected on the top. It
looked for all the world like the cap that forms when fermentation begins.
Then I sprinkled the yeast on top (the instructions said not to stir), and
it moistened swiftly.

Now, 24-hours later, the top looks the same... either oak powder or cap, I
can't really tell without stirring. (And I don't like to break up the cap
myself... let it happen naturally if at all possible) The smell hasn't
changed much, mostly oak and a little yeasty.

Getting a little worried. How long should I wait before mixing up another
packet of yeast in warm water and mixing it into the must? Don't want to
waste a packed if I don't need to, but I also don't want the must to spoil
while waiting for fermentation to kick in.

You know, if find that wood generally floats. Oak powder is just sawdust.
It will sink when it becomes waterlogged.

Now, as to breaking up the cap by stirring. That is exactly what you want
to do. If you let it just sit on top without stirring, it will take longer
to waterlog and it will become a breading ground for molds and other
nasties. It should be stirred 2 or 3 times a day. (At least once a day.)

Ray

"Matthew Givens" wrote in message
hlink.net...
Okay, I pitched a Vino Del Vida Bergamais last night. The next to last
thing in the instructions was to add the oak powder and stir vigorously.
I
did this, but the oak powder didn't sink, just collected on the top. It
looked for all the world like the cap that forms when fermentation begins.
Then I sprinkled the yeast on top (the instructions said not to stir), and
it moistened swiftly.

Now, 24-hours later, the top looks the same... either oak powder or cap, I
can't really tell without stirring. (And I don't like to break up the cap
myself... let it happen naturally if at all possible) The smell hasn't
changed much, mostly oak and a little yeasty.

Getting a little worried. How long should I wait before mixing up another
packet of yeast in warm water and mixing it into the must? Don't want to
waste a packed if I don't need to, but I also don't want the must to spoil
while waiting for fermentation to kick in.

It turned out to be a cap, and it broke up early this afternoon.

I usually leave the cap that forms, as the yeast action breaks it up
naturally in 24-48 hours. Haven't any problems with this method yet.


"Ray" wrote in message
m...
You know, if find that wood generally floats. Oak powder is just sawdust.
It will sink when it becomes waterlogged.

Now, as to breaking up the cap by stirring. That is exactly what you want
to do. If you let it just sit on top without stirring, it will take
longer
to waterlog and it will become a breading ground for molds and other
nasties. It should be stirred 2 or 3 times a day. (At least once a day.)

Ray

"Matthew Givens" wrote in message
hlink.net...
Okay, I pitched a Vino Del Vida Bergamais last night. The next to last
thing in the instructions was to add the oak powder and stir vigorously.
I
did this, but the oak powder didn't sink, just collected on the top. It
looked for all the world like the cap that forms when fermentation
begins.
Then I sprinkled the yeast on top (the instructions said not to stir),
and
it moistened swiftly.

Now, 24-hours later, the top looks the same... either oak powder or cap,
I
can't really tell without stirring. (And I don't like to break up the
cap
myself... let it happen naturally if at all possible) The smell hasn't
changed much, mostly oak and a little yeasty.

Getting a little worried. How long should I wait before mixing up
another
packet of yeast in warm water and mixing it into the must? Don't want
to
waste a packed if I don't need to, but I also don't want the must to
spoil
while waiting for fermentation to kick in.

"Matthew Givens" wrote in message
k.net...
It turned out to be a cap, and it broke up early this afternoon.

I usually leave the cap that forms, as the yeast action breaks it up
naturally in 24-48 hours. Haven't any problems with this method yet.

That may be OK with a kit, but don't try that with fresh grapes.

Tom S

I would most definitely break the cap. I fact, after reading one of the
most recent editions of the "Wine Maker" magazine, one of the vinters in
an article advocates stirring several times during the primary
fermentation. His reasoning is that any active yeast cells that have
become trapped at the bottom are then freed up to do what they are
intended to do.

Paddy-O

Matthew Givens wrote:

It turned out to be a cap, and it broke up early this afternoon.

I usually leave the cap that forms, as the yeast action breaks it up
naturally in 24-48 hours. Haven't any problems with this method yet.


"Ray" wrote in message
m...

You know, if find that wood generally floats. Oak powder is just sawdust.
It will sink when it becomes waterlogged.

Now, as to breaking up the cap by stirring. That is exactly what you want
to do. If you let it just sit on top without stirring, it will take

longer

to waterlog and it will become a breading ground for molds and other
nasties. It should be stirred 2 or 3 times a day. (At least once a day.)

Ray

"Matthew Givens" wrote in message
rthlink.net...

Okay, I pitched a Vino Del Vida Bergamais last night. The next to last
thing in the instructions was to add the oak powder and stir vigorously.

I

did this, but the oak powder didn't sink, just collected on the top. It
looked for all the world like the cap that forms when fermentation

begins.

Then I sprinkled the yeast on top (the instructions said not to stir),

and

it moistened swiftly.

Now, 24-hours later, the top looks the same... either oak powder or cap,

I

can't really tell without stirring. (And I don't like to break up the

cap

myself... let it happen naturally if at all possible) The smell hasn't
changed much, mostly oak and a little yeasty.

Getting a little worried. How long should I wait before mixing up

another

packet of yeast in warm water and mixing it into the must? Don't want

to

waste a packed if I don't need to, but I also don't want the must to

spoil

while waiting for fermentation to kick in.

Well, I've made some peach and plum wines, and I manually broke the cap two
or three times a day. The fruit floated, and I didn't want it drying out.


"Tom S" wrote in message
. com...

"Matthew Givens" wrote in message
k.net...
It turned out to be a cap, and it broke up early this afternoon.

I usually leave the cap that forms, as the yeast action breaks it up
naturally in 24-48 hours. Haven't any problems with this method yet.

That may be OK with a kit, but don't try that with fresh grapes.

Tom S