I recently started an apricot wine from dried apricots -- this was my
first non-kit wine. Fermentation is progressing nicely, but some
doubts have popped into my mind so I turn to the experts for some
advice.

I did not use a nylon bag to hold the dried fruit since the recipe
didn't mention it, but now I'm thinking I perhaps should have. I'm
making a 2-gallon batch, and at the top of my fermentor is about a
2-3" layer of "puffy" fruit. It is very pale in colour and when I
stir my mix this puffy layer floats back up within seconds. When I
smell the wine without stirring the smell of alcohol is enough to
knock you on the floor (far far stronger than I've ever experienced).
I suspect this puffy stuff is soaking up the alcohol.

Should I have used a nylon bag?
Should I strain the solution through one now?
Should I skim off that layer?
Is this normal?
Anything I should look out for?

Thanks in advance,
Harry

It would help if you posted your recipe? What was the OG? How long ago did
you start this batch...

With a 2 gallon batch you could easily strain the fruit out when you rack to
a secondary container.

Steve

"Harry Colquhoun" > wrote in message
om...
> I recently started an apricot wine from dried apricots -- this was my
> first non-kit wine. Fermentation is progressing nicely, but some
> doubts have popped into my mind so I turn to the experts for some
> advice.
>
> I did not use a nylon bag to hold the dried fruit since the recipe
> didn't mention it, but now I'm thinking I perhaps should have. I'm
> making a 2-gallon batch, and at the top of my fermentor is about a
> 2-3" layer of "puffy" fruit. It is very pale in colour and when I
> stir my mix this puffy layer floats back up within seconds. When I
> smell the wine without stirring the smell of alcohol is enough to
> knock you on the floor (far far stronger than I've ever experienced).
> I suspect this puffy stuff is soaking up the alcohol.
>
> Should I have used a nylon bag?
> Should I strain the solution through one now?
> Should I skim off that layer?
> Is this normal?
> Anything I should look out for?
>
> Thanks in advance,
> Harry

"Steve Thompson" > wrote in message >...
> It would help if you posted your recipe? What was the OG? How long ago did
> you start this batch...
>
> With a 2 gallon batch you could easily strain the fruit out when you rack to
> a secondary container.
>
> Steve

Sorry, recipe from Jack's page
(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".

According to the instructions, I leave it in the primary for 10 days,
of which I just started day 3.

I've taken several pictures which I hope will help. The layer of pale
stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
It seems to be an even mix of the chopped raisins and dried apricots.
Underneath that layer is still some "normal" looking fruit (i.e. not
pale).

Here's a picture of the primary, and I've marked how thick the layer
is: http://www3.telus.net/public/colquho/layer_of_crud.jpg

With 7 full days to go with that stuff in the primary, I'm wondering
if I should get it out of there...

Thanks,
Harry

Leavethe fruit in the primary until your recipe says it is time to
strain... Be sure to stir (punch down the cap) a few tims each day...
The stuff you see will sink in a few days....

On 17 Aug 2004 22:13:22 -0700, (Harry Colquhoun)
wrote:

>"Steve Thompson" > wrote in message >...
>> It would help if you posted your recipe? What was the OG? How long ago did
>> you start this batch...
>>
>> With a 2 gallon batch you could easily strain the fruit out when you rack to
>> a secondary container.
>>
>> Steve
>
>Sorry, recipe from Jack's page
>(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
>According to the instructions, I leave it in the primary for 10 days,
>of which I just started day 3.
>
>I've taken several pictures which I hope will help. The layer of pale
>stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
>It seems to be an even mix of the chopped raisins and dried apricots.
>Underneath that layer is still some "normal" looking fruit (i.e. not
>pale).
>
>Here's a picture of the primary, and I've marked how thick the layer
>is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
>With 7 full days to go with that stuff in the primary, I'm wondering
>if I should get it out of there...
>
>Thanks,
>Harry

Harry:

Looked at the pictures. I'm a total noobie at this, ok, but I think yo
need to try to chew your food a little more. :-)

Serioulsy, it looks like your fruit is floating on the must. The
fruit may be wetted, but the little CO2 bubbles the yeast makes might
be carrying to the top of the must. Usually my fruit is in a strainer
bag which floats! and in addition I get lots of foam on the must.

In any case, if I don't get a pile of crud on my yeast I start to
freak out, like the yeast isn't doing anything. 2 times (or more) a
day push it back into the liquid. Rack it into the secondary when the
recipe tells ya, ~10days. Isn't this great!

Steve - Noobie
Oregon

> (Harry Colquhoun) wrote:
>
>Sorry, recipe from Jack's page
>(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
>According to the instructions, I leave it in the primary for 10 days,
>of which I just started day 3.
>
>I've taken several pictures which I hope will help. The layer of pale
>stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
>It seems to be an even mix of the chopped raisins and dried apricots.
>Underneath that layer is still some "normal" looking fruit (i.e. not
>pale).
>
>Here's a picture of the primary, and I've marked how thick the layer
>is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
>With 7 full days to go with that stuff in the primary, I'm wondering
>if I should get it out of there...
>
>Thanks,
>Harry

You've gotten some good advice. What you are seeing is quite normal, the
fruit will rise to the top of the solution suspended by the CO2. Stir it
back into the must one to two times a day, as long as no mold is starting on
top their is nothing to worry about. Keep the top of the bucket covered with
a muslin or cloth cover to keep the little beasties out.

In 7 to 10 days, strain the fruit on top with a strainer and rack to a glass
container and place an airlock on it.

Steve

"Harry Colquhoun" > wrote in message
om...
> "Steve Thompson" > wrote in message
>...
> > It would help if you posted your recipe? What was the OG? How long ago
did
> > you start this batch...
> >
> > With a 2 gallon batch you could easily strain the fruit out when you
rack to
> > a secondary container.
> >
> > Steve
>
> Sorry, recipe from Jack's page
> (http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
> According to the instructions, I leave it in the primary for 10 days,
> of which I just started day 3.
>
> I've taken several pictures which I hope will help. The layer of pale
> stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
> It seems to be an even mix of the chopped raisins and dried apricots.
> Underneath that layer is still some "normal" looking fruit (i.e. not
> pale).
>
> Here's a picture of the primary, and I've marked how thick the layer
> is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
> With 7 full days to go with that stuff in the primary, I'm wondering
> if I should get it out of there...
>
> Thanks,
> Harry

Steve is right. What you describe is perfectly normal. I never use a bag
for any of my wines. The fermenting fruit will rise to the top and form a
"cap". This is normal. The CO2 is forming on and in the fruit as the yeast
works and causing the fruit to rise. In fact this is not only normal but it
is an wine indicator. After 5 to 7 days, the cap will sink. This means
that fermentation is slowing down and indicates it is time to rack off the
fruit and move the wine to secondary. I pour it through a back and squeeze
it out. This is when it should be under an airlock.

Ray

"Steve Thompson" > wrote in message
...
> You've gotten some good advice. What you are seeing is quite normal, the
> fruit will rise to the top of the solution suspended by the CO2. Stir it
> back into the must one to two times a day, as long as no mold is starting
on
> top their is nothing to worry about. Keep the top of the bucket covered
with
> a muslin or cloth cover to keep the little beasties out.
>
> In 7 to 10 days, strain the fruit on top with a strainer and rack to a
glass
> container and place an airlock on it.
>
> Steve
>
> "Harry Colquhoun" > wrote in message
> om...
> > "Steve Thompson" > wrote in message
> >...
> > > It would help if you posted your recipe? What was the OG? How long ago
> did
> > > you start this batch...
> > >
> > > With a 2 gallon batch you could easily strain the fruit out when you
> rack to
> > > a secondary container.
> > >
> > > Steve
> >
> > Sorry, recipe from Jack's page
> > (http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
> >
> > According to the instructions, I leave it in the primary for 10 days,
> > of which I just started day 3.
> >
> > I've taken several pictures which I hope will help. The layer of pale
> > stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
> > It seems to be an even mix of the chopped raisins and dried apricots.
> > Underneath that layer is still some "normal" looking fruit (i.e. not
> > pale).
> >
> > Here's a picture of the primary, and I've marked how thick the layer
> > is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
> >
> > With 7 full days to go with that stuff in the primary, I'm wondering
> > if I should get it out of there...
> >
> > Thanks,
> > Harry
>
>

Steve is right. What you describe is perfectly normal. I never use a bag
for any of my wines. The fermenting fruit will rise to the top and form a
"cap". This is normal. The CO2 is forming on and in the fruit as the yeast
works and causing the fruit to rise. In fact this is not only normal but it
is an wine indicator. After 5 to 7 days, the cap will sink. This means
that fermentation is slowing down and indicates it is time to rack off the
fruit and move the wine to secondary. I pour it through a back and squeeze
it out. This is when it should be under an airlock.

Ray

"Steve Thompson" > wrote in message
...
> You've gotten some good advice. What you are seeing is quite normal, the
> fruit will rise to the top of the solution suspended by the CO2. Stir it
> back into the must one to two times a day, as long as no mold is starting
on
> top their is nothing to worry about. Keep the top of the bucket covered
with
> a muslin or cloth cover to keep the little beasties out.
>
> In 7 to 10 days, strain the fruit on top with a strainer and rack to a
glass
> container and place an airlock on it.
>
> Steve
>
> "Harry Colquhoun" > wrote in message
> om...
> > "Steve Thompson" > wrote in message
> >...
> > > It would help if you posted your recipe? What was the OG? How long ago
> did
> > > you start this batch...
> > >
> > > With a 2 gallon batch you could easily strain the fruit out when you
> rack to
> > > a secondary container.
> > >
> > > Steve
> >
> > Sorry, recipe from Jack's page
> > (http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
> >
> > According to the instructions, I leave it in the primary for 10 days,
> > of which I just started day 3.
> >
> > I've taken several pictures which I hope will help. The layer of pale
> > stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
> > It seems to be an even mix of the chopped raisins and dried apricots.
> > Underneath that layer is still some "normal" looking fruit (i.e. not
> > pale).
> >
> > Here's a picture of the primary, and I've marked how thick the layer
> > is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
> >
> > With 7 full days to go with that stuff in the primary, I'm wondering
> > if I should get it out of there...
> >
> > Thanks,
> > Harry
>
>

Steve is right. What you describe is perfectly normal. I never use a bag
for any of my wines. The fermenting fruit will rise to the top and form a
"cap". This is normal. The CO2 is forming on and in the fruit as the yeast
works and causing the fruit to rise. In fact this is not only normal but it
is an wine indicator. After 5 to 7 days, the cap will sink. This means
that fermentation is slowing down and indicates it is time to rack off the
fruit and move the wine to secondary. I pour it through a back and squeeze
it out. This is when it should be under an airlock.

Ray

"Steve Thompson" > wrote in message
...
> You've gotten some good advice. What you are seeing is quite normal, the
> fruit will rise to the top of the solution suspended by the CO2. Stir it
> back into the must one to two times a day, as long as no mold is starting
on
> top their is nothing to worry about. Keep the top of the bucket covered
with
> a muslin or cloth cover to keep the little beasties out.
>
> In 7 to 10 days, strain the fruit on top with a strainer and rack to a
glass
> container and place an airlock on it.
>
> Steve
>
> "Harry Colquhoun" > wrote in message
> om...
> > "Steve Thompson" > wrote in message
> >...
> > > It would help if you posted your recipe? What was the OG? How long ago
> did
> > > you start this batch...
> > >
> > > With a 2 gallon batch you could easily strain the fruit out when you
> rack to
> > > a secondary container.
> > >
> > > Steve
> >
> > Sorry, recipe from Jack's page
> > (http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
> >
> > According to the instructions, I leave it in the primary for 10 days,
> > of which I just started day 3.
> >
> > I've taken several pictures which I hope will help. The layer of pale
> > stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
> > It seems to be an even mix of the chopped raisins and dried apricots.
> > Underneath that layer is still some "normal" looking fruit (i.e. not
> > pale).
> >
> > Here's a picture of the primary, and I've marked how thick the layer
> > is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
> >
> > With 7 full days to go with that stuff in the primary, I'm wondering
> > if I should get it out of there...
> >
> > Thanks,
> > Harry
>
>

Leavethe fruit in the primary until your recipe says it is time to
strain... Be sure to stir (punch down the cap) a few tims each day...
The stuff you see will sink in a few days....

On 17 Aug 2004 22:13:22 -0700, (Harry Colquhoun)
wrote:

>"Steve Thompson" > wrote in message >...
>> It would help if you posted your recipe? What was the OG? How long ago did
>> you start this batch...
>>
>> With a 2 gallon batch you could easily strain the fruit out when you rack to
>> a secondary container.
>>
>> Steve
>
>Sorry, recipe from Jack's page
>(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
>According to the instructions, I leave it in the primary for 10 days,
>of which I just started day 3.
>
>I've taken several pictures which I hope will help. The layer of pale
>stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
>It seems to be an even mix of the chopped raisins and dried apricots.
>Underneath that layer is still some "normal" looking fruit (i.e. not
>pale).
>
>Here's a picture of the primary, and I've marked how thick the layer
>is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
>With 7 full days to go with that stuff in the primary, I'm wondering
>if I should get it out of there...
>
>Thanks,
>Harry

Harry:

Looked at the pictures. I'm a total noobie at this, ok, but I think yo
need to try to chew your food a little more. :-)

Serioulsy, it looks like your fruit is floating on the must. The
fruit may be wetted, but the little CO2 bubbles the yeast makes might
be carrying to the top of the must. Usually my fruit is in a strainer
bag which floats! and in addition I get lots of foam on the must.

In any case, if I don't get a pile of crud on my yeast I start to
freak out, like the yeast isn't doing anything. 2 times (or more) a
day push it back into the liquid. Rack it into the secondary when the
recipe tells ya, ~10days. Isn't this great!

Steve - Noobie
Oregon

> (Harry Colquhoun) wrote:
>
>Sorry, recipe from Jack's page
>(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
>According to the instructions, I leave it in the primary for 10 days,
>of which I just started day 3.
>
>I've taken several pictures which I hope will help. The layer of pale
>stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
>It seems to be an even mix of the chopped raisins and dried apricots.
>Underneath that layer is still some "normal" looking fruit (i.e. not
>pale).
>
>Here's a picture of the primary, and I've marked how thick the layer
>is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
>With 7 full days to go with that stuff in the primary, I'm wondering
>if I should get it out of there...
>
>Thanks,
>Harry

You've gotten some good advice. What you are seeing is quite normal, the
fruit will rise to the top of the solution suspended by the CO2. Stir it
back into the must one to two times a day, as long as no mold is starting on
top their is nothing to worry about. Keep the top of the bucket covered with
a muslin or cloth cover to keep the little beasties out.

In 7 to 10 days, strain the fruit on top with a strainer and rack to a glass
container and place an airlock on it.

Steve

"Harry Colquhoun" > wrote in message
om...
> "Steve Thompson" > wrote in message
>...
> > It would help if you posted your recipe? What was the OG? How long ago
did
> > you start this batch...
> >
> > With a 2 gallon batch you could easily strain the fruit out when you
rack to
> > a secondary container.
> >
> > Steve
>
> Sorry, recipe from Jack's page
> (http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".
>
> According to the instructions, I leave it in the primary for 10 days,
> of which I just started day 3.
>
> I've taken several pictures which I hope will help. The layer of pale
> stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
> It seems to be an even mix of the chopped raisins and dried apricots.
> Underneath that layer is still some "normal" looking fruit (i.e. not
> pale).
>
> Here's a picture of the primary, and I've marked how thick the layer
> is: http://www3.telus.net/public/colquho/layer_of_crud.jpg
>
> With 7 full days to go with that stuff in the primary, I'm wondering
> if I should get it out of there...
>
> Thanks,
> Harry

"Steve Thompson" > wrote in message >...
> It would help if you posted your recipe? What was the OG? How long ago did
> you start this batch...
>
> With a 2 gallon batch you could easily strain the fruit out when you rack to
> a secondary container.
>
> Steve

Sorry, recipe from Jack's page
(http://winemaking.jackkeller.net/recipes.asp), "Apricot Wine(3)".

According to the instructions, I leave it in the primary for 10 days,
of which I just started day 3.

I've taken several pictures which I hope will help. The layer of pale
stuff looks like this: http://www3.telus.net/public/colquho/crud.jpg
It seems to be an even mix of the chopped raisins and dried apricots.
Underneath that layer is still some "normal" looking fruit (i.e. not
pale).

Here's a picture of the primary, and I've marked how thick the layer
is: http://www3.telus.net/public/colquho/layer_of_crud.jpg

With 7 full days to go with that stuff in the primary, I'm wondering
if I should get it out of there...

Thanks,
Harry

It would help if you posted your recipe? What was the OG? How long ago did
you start this batch...

With a 2 gallon batch you could easily strain the fruit out when you rack to
a secondary container.

Steve

"Harry Colquhoun" > wrote in message
om...
> I recently started an apricot wine from dried apricots -- this was my
> first non-kit wine. Fermentation is progressing nicely, but some
> doubts have popped into my mind so I turn to the experts for some
> advice.
>
> I did not use a nylon bag to hold the dried fruit since the recipe
> didn't mention it, but now I'm thinking I perhaps should have. I'm
> making a 2-gallon batch, and at the top of my fermentor is about a
> 2-3" layer of "puffy" fruit. It is very pale in colour and when I
> stir my mix this puffy layer floats back up within seconds. When I
> smell the wine without stirring the smell of alcohol is enough to
> knock you on the floor (far far stronger than I've ever experienced).
> I suspect this puffy stuff is soaking up the alcohol.
>
> Should I have used a nylon bag?
> Should I strain the solution through one now?
> Should I skim off that layer?
> Is this normal?
> Anything I should look out for?
>
> Thanks in advance,
> Harry