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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Restarting fermentation and a few other queries
I have a stubborn carrot wine, which ended up far too sweet (I'm new to this
winemaking lark!), so I got hold of some Contessa restart yeast, and threw it in there. Is this all I have to do? Also, my Jalapeno wine, as per Jack Keller, has been in its secondary for around 3 weeks now, and is still bubbling away vigorously (it's in a warm room). Am I making rocket fuel, or is there some other reason for this wine's 'liveliness'? In total contrast I started a Ribena (blackcurrant concentrate) wine at the same time, and it's taken until today to blow its first bubble - but it seems to be doing its thing OK now - any ideas why it's taken so long? I think I used far too much Ribena (to a recipe from C.J.J. Berry) - could that be the problem? Too much acidity or something? Any advice appreciated - I've learned so much from this group! Drinks are on the house if anyone's ever in Co. Mayo, Ireland! Jo --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.525 / Virus Database: 322 - Release Date: 09/10/03 |
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Restarting fermentation and a few other queries
Stubborn carrot wine: We need more information about how much sugar was
added or preferably what the original SG was and what it currently is. You may have a nutrient problem that is slowing or halting your fermentation. We just need more info. 3 wks in secondary: My wines rarely take that long in secondary (but have). Then what you call a warm place in Ireland is probably not what I call a warm place in South Texas. If it is bubbling happily then you should be happy too. In general, for all our dithering over techniques, wine is very forgiving. Just have a glass of wine and don't worry. ;o) Ray "Darkginger" > wrote in message ... > I have a stubborn carrot wine, which ended up far too sweet (I'm new to this > winemaking lark!), so I got hold of some Contessa restart yeast, and threw > it in there. Is this all I have to do? Also, my Jalapeno wine, as per Jack > Keller, has been in its secondary for around 3 weeks now, and is still > bubbling away vigorously (it's in a warm room). Am I making rocket fuel, or > is there some other reason for this wine's 'liveliness'? In total contrast I > started a Ribena (blackcurrant concentrate) wine at the same time, and it's > taken until today to blow its first bubble - but it seems to be doing its > thing OK now - any ideas why it's taken so long? I think I used far too much > Ribena (to a recipe from C.J.J. Berry) - could that be the problem? Too much > acidity or something? Any advice appreciated - I've learned so much from > this group! > > Drinks are on the house if anyone's ever in Co. Mayo, Ireland! > > Jo > > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.525 / Virus Database: 322 - Release Date: 09/10/03 > > |
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