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Orange Wine started or gone off?
Hi,
started some orange wine the other day (about five days ago now). Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, SG of 1.095. It just doesn't want to start. After three days I took a bit out of the bucket and put it into a small jar diluted to give SG 1.040 with some nutrient and yeast. Just checked it today and there is pressure in the bucket and the jar (covered with now bulging cling film). However, when I took a sniff of the bucket the lovely orange smell is gone and it has started to smell of old oranges that are on there way out. Does it sound like the liquid is going off or finally starting to ferment? Please help! RDC |
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R-D-C wrote:
> Hi, > > started some orange wine the other day (about five days ago now). Twelve > oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, SG of 1.095. > It just doesn't want to start. After three days I took a bit out of the > bucket and put it into a small jar diluted to give SG 1.040 with some > nutrient and yeast. > > Just checked it today and there is pressure in the bucket and the jar > (covered with now bulging cling film). However, when I took a sniff of the > bucket the lovely orange smell is gone and it has started to smell of old > oranges that are on there way out. Does it sound like the liquid is going > off or finally starting to ferment? > > Please help! > > RDC > > Hmmmm... doesn't sound good to me, unless u like drinking terpenes. Gene |
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R-D-C wrote:
> Hi, > > started some orange wine the other day (about five days ago now). Twelve > oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, SG of 1.095. > It just doesn't want to start. After three days I took a bit out of the > bucket and put it into a small jar diluted to give SG 1.040 with some > nutrient and yeast. > > Just checked it today and there is pressure in the bucket and the jar > (covered with now bulging cling film). However, when I took a sniff of the > bucket the lovely orange smell is gone and it has started to smell of old > oranges that are on there way out. Does it sound like the liquid is going > off or finally starting to ferment? > > Please help! > > RDC > > Hmmmm... doesn't sound good to me, unless u like drinking terpenes. Gene |
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Let it go. It is probably just working through a stage and will turn out
fine. I have had wines to this and then turn out fine. Ray "gene" > wrote in message ... > R-D-C wrote: >> Hi, >> >> started some orange wine the other day (about five days ago now). Twelve >> oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, SG of >> 1.095. It just doesn't want to start. After three days I took a bit out >> of the bucket and put it into a small jar diluted to give SG 1.040 with >> some nutrient and yeast. >> >> Just checked it today and there is pressure in the bucket and the jar >> (covered with now bulging cling film). However, when I took a sniff of >> the bucket the lovely orange smell is gone and it has started to smell of >> old oranges that are on there way out. Does it sound like the liquid is >> going off or finally starting to ferment? >> >> Please help! >> >> RDC > Hmmmm... doesn't sound good to me, unless u like drinking terpenes. > Gene |
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Let it go. It is probably just working through a stage and will turn out
fine. I have had wines to this and then turn out fine. Ray "gene" > wrote in message ... > R-D-C wrote: >> Hi, >> >> started some orange wine the other day (about five days ago now). Twelve >> oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, SG of >> 1.095. It just doesn't want to start. After three days I took a bit out >> of the bucket and put it into a small jar diluted to give SG 1.040 with >> some nutrient and yeast. >> >> Just checked it today and there is pressure in the bucket and the jar >> (covered with now bulging cling film). However, when I took a sniff of >> the bucket the lovely orange smell is gone and it has started to smell of >> old oranges that are on there way out. Does it sound like the liquid is >> going off or finally starting to ferment? >> >> Please help! >> >> RDC > Hmmmm... doesn't sound good to me, unless u like drinking terpenes. > Gene |
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I am starting to wonder if it is a sulphur smell. Starting to smell a bit
eggy. I whipped it up a bit and it really smelled bad, then the orangey smell started to reappear. Could this be down to how I sterlised the oranges? I crushed out the juice and soaked the skin and added one campden tablet to the gallon of liquid. I left this tightly covered for a day to sterlise before adding the yeast. Should I have left it uncovered? "Ray Calvert" > wrote in message om... > Let it go. It is probably just working through a stage and will turn out > fine. I have had wines to this and then turn out fine. > > Ray > > "gene" > wrote in message > ... >> R-D-C wrote: >>> Hi, >>> >>> started some orange wine the other day (about five days ago now). >>> Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>> SG of 1.095. It just doesn't want to start. After three days I took a >>> bit out of the bucket and put it into a small jar diluted to give SG >>> 1.040 with some nutrient and yeast. >>> >>> Just checked it today and there is pressure in the bucket and the jar >>> (covered with now bulging cling film). However, when I took a sniff of >>> the bucket the lovely orange smell is gone and it has started to smell >>> of old oranges that are on there way out. Does it sound like the liquid >>> is going off or finally starting to ferment? >>> >>> Please help! >>> >>> RDC >> Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >> Gene > > |
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R-D-C wrote:
> I am starting to wonder if it is a sulphur smell. Starting to smell a bit > eggy. I whipped it up a bit and it really smelled bad, then the orangey > smell started to reappear. > > Could this be down to how I sterlised the oranges? I crushed out the juice > and soaked the skin and added one campden tablet to the gallon of liquid. I > left this tightly covered for a day to sterlise before adding the yeast. > Should I have left it uncovered? > > > > "Ray Calvert" > wrote in message > om... > >>Let it go. It is probably just working through a stage and will turn out >>fine. I have had wines to this and then turn out fine. >> >>Ray >> >>"gene" > wrote in message om... >> >>>R-D-C wrote: >>> >>>>Hi, >>>> >>>>started some orange wine the other day (about five days ago now). >>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>1.040 with some nutrient and yeast. >>>> >>>>Just checked it today and there is pressure in the bucket and the jar >>>>(covered with now bulging cling film). However, when I took a sniff of >>>>the bucket the lovely orange smell is gone and it has started to smell >>>>of old oranges that are on there way out. Does it sound like the liquid >>>>is going off or finally starting to ferment? >>>> >>>>Please help! >>>> >>>>RDC >>> >>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>Gene >> >> > > 1 campden tablet to 1gal liquid is only enuf to retard spoilage and inhibit wild yeast growth (about 65 ppm SO2). If you wanted to 'sterilize' the oranges... would take 200-300 ppm like when I sanitize my 'tools'... and I'd do that on the unopened, whole orange (prior to cut or crush). Sometimes oranges do come in with a bit of mold starting on the skin from poor storage conditions. I hope your latest update observation is true. Won't hurt to continue if the bad smell is gone. Did u sanitize ur bucket and all tools before you touched the oranges with them? Gene |
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R-D-C wrote:
> I am starting to wonder if it is a sulphur smell. Starting to smell a bit > eggy. I whipped it up a bit and it really smelled bad, then the orangey > smell started to reappear. > > Could this be down to how I sterlised the oranges? I crushed out the juice > and soaked the skin and added one campden tablet to the gallon of liquid. I > left this tightly covered for a day to sterlise before adding the yeast. > Should I have left it uncovered? > > > > "Ray Calvert" > wrote in message > om... > >>Let it go. It is probably just working through a stage and will turn out >>fine. I have had wines to this and then turn out fine. >> >>Ray >> >>"gene" > wrote in message om... >> >>>R-D-C wrote: >>> >>>>Hi, >>>> >>>>started some orange wine the other day (about five days ago now). >>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>1.040 with some nutrient and yeast. >>>> >>>>Just checked it today and there is pressure in the bucket and the jar >>>>(covered with now bulging cling film). However, when I took a sniff of >>>>the bucket the lovely orange smell is gone and it has started to smell >>>>of old oranges that are on there way out. Does it sound like the liquid >>>>is going off or finally starting to ferment? >>>> >>>>Please help! >>>> >>>>RDC >>> >>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>Gene >> >> > > 1 campden tablet to 1gal liquid is only enuf to retard spoilage and inhibit wild yeast growth (about 65 ppm SO2). If you wanted to 'sterilize' the oranges... would take 200-300 ppm like when I sanitize my 'tools'... and I'd do that on the unopened, whole orange (prior to cut or crush). Sometimes oranges do come in with a bit of mold starting on the skin from poor storage conditions. I hope your latest update observation is true. Won't hurt to continue if the bad smell is gone. Did u sanitize ur bucket and all tools before you touched the oranges with them? Gene |
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I sterlised the bucket and tools with BruClean
(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' should be used 24 hours before to kill any wild yeasts before adding the wine yeast. This I did and left the lid on the bucket - not sure if this is right or not? Update from this morning - my small jar had no pressure behind the cling film today but there are some bubbles starting to rise. The bucket had lots of pressure. The smell is still there but not as bad. There still isn't any foam on the top though :-( "gene" > wrote in message . com... > R-D-C wrote: >> I am starting to wonder if it is a sulphur smell. Starting to smell a >> bit eggy. I whipped it up a bit and it really smelled bad, then the >> orangey smell started to reappear. >> >> Could this be down to how I sterlised the oranges? I crushed out the >> juice and soaked the skin and added one campden tablet to the gallon of >> liquid. I left this tightly covered for a day to sterlise before adding >> the yeast. Should I have left it uncovered? >> >> >> >> "Ray Calvert" > wrote in message >> om... >> >>>Let it go. It is probably just working through a stage and will turn out >>>fine. I have had wines to this and then turn out fine. >>> >>>Ray >>> >>>"gene" > wrote in message . com... >>> >>>>R-D-C wrote: >>>> >>>>>Hi, >>>>> >>>>>started some orange wine the other day (about five days ago now). >>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>1.040 with some nutrient and yeast. >>>>> >>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>(covered with now bulging cling film). However, when I took a sniff of >>>>>the bucket the lovely orange smell is gone and it has started to smell >>>>>of old oranges that are on there way out. Does it sound like the >>>>>liquid is going off or finally starting to ferment? >>>>> >>>>>Please help! >>>>> >>>>>RDC >>>> >>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>Gene >>> >>> >> >> > 1 campden tablet to 1gal liquid is only enuf to retard spoilage and > inhibit wild yeast growth (about 65 ppm SO2). > > If you wanted to 'sterilize' the oranges... would take 200-300 ppm like > when I sanitize my 'tools'... > and I'd do that on the unopened, whole orange (prior to cut or crush). > Sometimes oranges do come in with a bit of mold starting on the skin from > poor storage conditions. > I hope your latest update observation is true. Won't hurt to continue if > the bad smell is gone. > > Did u sanitize ur bucket and all tools before you touched the oranges with > them? > > Gene |
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I sterlised the bucket and tools with BruClean
(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' should be used 24 hours before to kill any wild yeasts before adding the wine yeast. This I did and left the lid on the bucket - not sure if this is right or not? Update from this morning - my small jar had no pressure behind the cling film today but there are some bubbles starting to rise. The bucket had lots of pressure. The smell is still there but not as bad. There still isn't any foam on the top though :-( "gene" > wrote in message . com... > R-D-C wrote: >> I am starting to wonder if it is a sulphur smell. Starting to smell a >> bit eggy. I whipped it up a bit and it really smelled bad, then the >> orangey smell started to reappear. >> >> Could this be down to how I sterlised the oranges? I crushed out the >> juice and soaked the skin and added one campden tablet to the gallon of >> liquid. I left this tightly covered for a day to sterlise before adding >> the yeast. Should I have left it uncovered? >> >> >> >> "Ray Calvert" > wrote in message >> om... >> >>>Let it go. It is probably just working through a stage and will turn out >>>fine. I have had wines to this and then turn out fine. >>> >>>Ray >>> >>>"gene" > wrote in message . com... >>> >>>>R-D-C wrote: >>>> >>>>>Hi, >>>>> >>>>>started some orange wine the other day (about five days ago now). >>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>1.040 with some nutrient and yeast. >>>>> >>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>(covered with now bulging cling film). However, when I took a sniff of >>>>>the bucket the lovely orange smell is gone and it has started to smell >>>>>of old oranges that are on there way out. Does it sound like the >>>>>liquid is going off or finally starting to ferment? >>>>> >>>>>Please help! >>>>> >>>>>RDC >>>> >>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>Gene >>> >>> >> >> > 1 campden tablet to 1gal liquid is only enuf to retard spoilage and > inhibit wild yeast growth (about 65 ppm SO2). > > If you wanted to 'sterilize' the oranges... would take 200-300 ppm like > when I sanitize my 'tools'... > and I'd do that on the unopened, whole orange (prior to cut or crush). > Sometimes oranges do come in with a bit of mold starting on the skin from > poor storage conditions. > I hope your latest update observation is true. Won't hurt to continue if > the bad smell is gone. > > Did u sanitize ur bucket and all tools before you touched the oranges with > them? > > Gene |
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I sterlised the bucket and tools with BruClean
(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' should be used 24 hours before to kill any wild yeasts before adding the wine yeast. This I did and left the lid on the bucket - not sure if this is right or not? Update from this morning - my small jar had no pressure behind the cling film today but there are some bubbles starting to rise. The bucket had lots of pressure. The smell is still there but not as bad. There still isn't any foam on the top though :-( "gene" > wrote in message . com... > R-D-C wrote: >> I am starting to wonder if it is a sulphur smell. Starting to smell a >> bit eggy. I whipped it up a bit and it really smelled bad, then the >> orangey smell started to reappear. >> >> Could this be down to how I sterlised the oranges? I crushed out the >> juice and soaked the skin and added one campden tablet to the gallon of >> liquid. I left this tightly covered for a day to sterlise before adding >> the yeast. Should I have left it uncovered? >> >> >> >> "Ray Calvert" > wrote in message >> om... >> >>>Let it go. It is probably just working through a stage and will turn out >>>fine. I have had wines to this and then turn out fine. >>> >>>Ray >>> >>>"gene" > wrote in message . com... >>> >>>>R-D-C wrote: >>>> >>>>>Hi, >>>>> >>>>>started some orange wine the other day (about five days ago now). >>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>1.040 with some nutrient and yeast. >>>>> >>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>(covered with now bulging cling film). However, when I took a sniff of >>>>>the bucket the lovely orange smell is gone and it has started to smell >>>>>of old oranges that are on there way out. Does it sound like the >>>>>liquid is going off or finally starting to ferment? >>>>> >>>>>Please help! >>>>> >>>>>RDC >>>> >>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>Gene >>> >>> >> >> > 1 campden tablet to 1gal liquid is only enuf to retard spoilage and > inhibit wild yeast growth (about 65 ppm SO2). > > If you wanted to 'sterilize' the oranges... would take 200-300 ppm like > when I sanitize my 'tools'... > and I'd do that on the unopened, whole orange (prior to cut or crush). > Sometimes oranges do come in with a bit of mold starting on the skin from > poor storage conditions. > I hope your latest update observation is true. Won't hurt to continue if > the bad smell is gone. > > Did u sanitize ur bucket and all tools before you touched the oranges with > them? > > Gene |
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Just hang in there. As Ray suggested, sometimes there's a point in the
fermentation where a batch will smell bad but then it clears, and smells nice again. Darlene "R-D-C" > wrote in message ... >I sterlised the bucket and tools with BruClean >(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >should be used 24 hours before to kill any wild yeasts before adding the >wine yeast. This I did and left the lid on the bucket - not sure if this >is right or not? > > Update from this morning - my small jar had no pressure behind the cling > film today but there are some bubbles starting to rise. The bucket had > lots of pressure. The smell is still there but not as bad. There still > isn't any foam on the top though :-( > > "gene" > wrote in message > . com... >> R-D-C wrote: >>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>> orangey smell started to reappear. >>> >>> Could this be down to how I sterlised the oranges? I crushed out the >>> juice and soaked the skin and added one campden tablet to the gallon of >>> liquid. I left this tightly covered for a day to sterlise before adding >>> the yeast. Should I have left it uncovered? >>> >>> >>> >>> "Ray Calvert" > wrote in message >>> om... >>> >>>>Let it go. It is probably just working through a stage and will turn >>>>out fine. I have had wines to this and then turn out fine. >>>> >>>>Ray >>>> >>>>"gene" > wrote in message .com... >>>> >>>>>R-D-C wrote: >>>>> >>>>>>Hi, >>>>>> >>>>>>started some orange wine the other day (about five days ago now). >>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>>1.040 with some nutrient and yeast. >>>>>> >>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>the liquid is going off or finally starting to ferment? >>>>>> >>>>>>Please help! >>>>>> >>>>>>RDC >>>>> >>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>Gene >>>> >>>> >>> >>> >> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >> inhibit wild yeast growth (about 65 ppm SO2). >> >> If you wanted to 'sterilize' the oranges... would take 200-300 ppm like >> when I sanitize my 'tools'... >> and I'd do that on the unopened, whole orange (prior to cut or crush). >> Sometimes oranges do come in with a bit of mold starting on the skin from >> poor storage conditions. >> I hope your latest update observation is true. Won't hurt to continue if >> the bad smell is gone. >> >> Did u sanitize ur bucket and all tools before you touched the oranges >> with them? >> >> Gene > > |
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Just hang in there. As Ray suggested, sometimes there's a point in the
fermentation where a batch will smell bad but then it clears, and smells nice again. Darlene "R-D-C" > wrote in message ... >I sterlised the bucket and tools with BruClean >(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >should be used 24 hours before to kill any wild yeasts before adding the >wine yeast. This I did and left the lid on the bucket - not sure if this >is right or not? > > Update from this morning - my small jar had no pressure behind the cling > film today but there are some bubbles starting to rise. The bucket had > lots of pressure. The smell is still there but not as bad. There still > isn't any foam on the top though :-( > > "gene" > wrote in message > . com... >> R-D-C wrote: >>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>> orangey smell started to reappear. >>> >>> Could this be down to how I sterlised the oranges? I crushed out the >>> juice and soaked the skin and added one campden tablet to the gallon of >>> liquid. I left this tightly covered for a day to sterlise before adding >>> the yeast. Should I have left it uncovered? >>> >>> >>> >>> "Ray Calvert" > wrote in message >>> om... >>> >>>>Let it go. It is probably just working through a stage and will turn >>>>out fine. I have had wines to this and then turn out fine. >>>> >>>>Ray >>>> >>>>"gene" > wrote in message .com... >>>> >>>>>R-D-C wrote: >>>>> >>>>>>Hi, >>>>>> >>>>>>started some orange wine the other day (about five days ago now). >>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>>1.040 with some nutrient and yeast. >>>>>> >>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>the liquid is going off or finally starting to ferment? >>>>>> >>>>>>Please help! >>>>>> >>>>>>RDC >>>>> >>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>Gene >>>> >>>> >>> >>> >> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >> inhibit wild yeast growth (about 65 ppm SO2). >> >> If you wanted to 'sterilize' the oranges... would take 200-300 ppm like >> when I sanitize my 'tools'... >> and I'd do that on the unopened, whole orange (prior to cut or crush). >> Sometimes oranges do come in with a bit of mold starting on the skin from >> poor storage conditions. >> I hope your latest update observation is true. Won't hurt to continue if >> the bad smell is gone. >> >> Did u sanitize ur bucket and all tools before you touched the oranges >> with them? >> >> Gene > > |
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Just hang in there. As Ray suggested, sometimes there's a point in the
fermentation where a batch will smell bad but then it clears, and smells nice again. Darlene "R-D-C" > wrote in message ... >I sterlised the bucket and tools with BruClean >(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >should be used 24 hours before to kill any wild yeasts before adding the >wine yeast. This I did and left the lid on the bucket - not sure if this >is right or not? > > Update from this morning - my small jar had no pressure behind the cling > film today but there are some bubbles starting to rise. The bucket had > lots of pressure. The smell is still there but not as bad. There still > isn't any foam on the top though :-( > > "gene" > wrote in message > . com... >> R-D-C wrote: >>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>> orangey smell started to reappear. >>> >>> Could this be down to how I sterlised the oranges? I crushed out the >>> juice and soaked the skin and added one campden tablet to the gallon of >>> liquid. I left this tightly covered for a day to sterlise before adding >>> the yeast. Should I have left it uncovered? >>> >>> >>> >>> "Ray Calvert" > wrote in message >>> om... >>> >>>>Let it go. It is probably just working through a stage and will turn >>>>out fine. I have had wines to this and then turn out fine. >>>> >>>>Ray >>>> >>>>"gene" > wrote in message .com... >>>> >>>>>R-D-C wrote: >>>>> >>>>>>Hi, >>>>>> >>>>>>started some orange wine the other day (about five days ago now). >>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get 3.8ppm, >>>>>>SG of 1.095. It just doesn't want to start. After three days I took a >>>>>>bit out of the bucket and put it into a small jar diluted to give SG >>>>>>1.040 with some nutrient and yeast. >>>>>> >>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>the liquid is going off or finally starting to ferment? >>>>>> >>>>>>Please help! >>>>>> >>>>>>RDC >>>>> >>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>Gene >>>> >>>> >>> >>> >> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >> inhibit wild yeast growth (about 65 ppm SO2). >> >> If you wanted to 'sterilize' the oranges... would take 200-300 ppm like >> when I sanitize my 'tools'... >> and I'd do that on the unopened, whole orange (prior to cut or crush). >> Sometimes oranges do come in with a bit of mold starting on the skin from >> poor storage conditions. >> I hope your latest update observation is true. Won't hurt to continue if >> the bad smell is gone. >> >> Did u sanitize ur bucket and all tools before you touched the oranges >> with them? >> >> Gene > > |
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Next update :-)
Starting to smell right again, hurray! My jar is bubbling away and there is lots of pressure building in the bucket. I had expected to see some foam on the top by now but perhaps it isn't coming. My orange blossom mead (now fermenting for about a month) never got going in any vigorous way either so maybe I expect too much. Just read a post by Jack Kellar talking about covering with muslin for the primary fermentation. I used the bucket lid. Does anyone have any views on this? "Dar V" > wrote in message ... > Just hang in there. As Ray suggested, sometimes there's a point in the > fermentation where a batch will smell bad but then it clears, and smells > nice again. > Darlene > > "R-D-C" > wrote in message > ... >>I sterlised the bucket and tools with BruClean >>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >>adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >>should be used 24 hours before to kill any wild yeasts before adding the >>wine yeast. This I did and left the lid on the bucket - not sure if this >>is right or not? >> >> Update from this morning - my small jar had no pressure behind the cling >> film today but there are some bubbles starting to rise. The bucket had >> lots of pressure. The smell is still there but not as bad. There still >> isn't any foam on the top though :-( >> >> "gene" > wrote in message >> . com... >>> R-D-C wrote: >>>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>>> orangey smell started to reappear. >>>> >>>> Could this be down to how I sterlised the oranges? I crushed out the >>>> juice and soaked the skin and added one campden tablet to the gallon of >>>> liquid. I left this tightly covered for a day to sterlise before >>>> adding the yeast. Should I have left it uncovered? >>>> >>>> >>>> >>>> "Ray Calvert" > wrote in message >>>> om... >>>> >>>>>Let it go. It is probably just working through a stage and will turn >>>>>out fine. I have had wines to this and then turn out fine. >>>>> >>>>>Ray >>>>> >>>>>"gene" > wrote in message y.com... >>>>> >>>>>>R-D-C wrote: >>>>>> >>>>>>>Hi, >>>>>>> >>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three days >>>>>>>I took a bit out of the bucket and put it into a small jar diluted to >>>>>>>give SG 1.040 with some nutrient and yeast. >>>>>>> >>>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>>the liquid is going off or finally starting to ferment? >>>>>>> >>>>>>>Please help! >>>>>>> >>>>>>>RDC >>>>>> >>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>Gene >>>>> >>>>> >>>> >>>> >>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>> inhibit wild yeast growth (about 65 ppm SO2). >>> >>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>> like when I sanitize my 'tools'... >>> and I'd do that on the unopened, whole orange (prior to cut or crush). >>> Sometimes oranges do come in with a bit of mold starting on the skin >>> from poor storage conditions. >>> I hope your latest update observation is true. Won't hurt to continue >>> if the bad smell is gone. >>> >>> Did u sanitize ur bucket and all tools before you touched the oranges >>> with them? >>> >>> Gene >> >> > > |
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Next update :-)
Starting to smell right again, hurray! My jar is bubbling away and there is lots of pressure building in the bucket. I had expected to see some foam on the top by now but perhaps it isn't coming. My orange blossom mead (now fermenting for about a month) never got going in any vigorous way either so maybe I expect too much. Just read a post by Jack Kellar talking about covering with muslin for the primary fermentation. I used the bucket lid. Does anyone have any views on this? "Dar V" > wrote in message ... > Just hang in there. As Ray suggested, sometimes there's a point in the > fermentation where a batch will smell bad but then it clears, and smells > nice again. > Darlene > > "R-D-C" > wrote in message > ... >>I sterlised the bucket and tools with BruClean >>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >>adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >>should be used 24 hours before to kill any wild yeasts before adding the >>wine yeast. This I did and left the lid on the bucket - not sure if this >>is right or not? >> >> Update from this morning - my small jar had no pressure behind the cling >> film today but there are some bubbles starting to rise. The bucket had >> lots of pressure. The smell is still there but not as bad. There still >> isn't any foam on the top though :-( >> >> "gene" > wrote in message >> . com... >>> R-D-C wrote: >>>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>>> orangey smell started to reappear. >>>> >>>> Could this be down to how I sterlised the oranges? I crushed out the >>>> juice and soaked the skin and added one campden tablet to the gallon of >>>> liquid. I left this tightly covered for a day to sterlise before >>>> adding the yeast. Should I have left it uncovered? >>>> >>>> >>>> >>>> "Ray Calvert" > wrote in message >>>> om... >>>> >>>>>Let it go. It is probably just working through a stage and will turn >>>>>out fine. I have had wines to this and then turn out fine. >>>>> >>>>>Ray >>>>> >>>>>"gene" > wrote in message y.com... >>>>> >>>>>>R-D-C wrote: >>>>>> >>>>>>>Hi, >>>>>>> >>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three days >>>>>>>I took a bit out of the bucket and put it into a small jar diluted to >>>>>>>give SG 1.040 with some nutrient and yeast. >>>>>>> >>>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>>the liquid is going off or finally starting to ferment? >>>>>>> >>>>>>>Please help! >>>>>>> >>>>>>>RDC >>>>>> >>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>Gene >>>>> >>>>> >>>> >>>> >>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>> inhibit wild yeast growth (about 65 ppm SO2). >>> >>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>> like when I sanitize my 'tools'... >>> and I'd do that on the unopened, whole orange (prior to cut or crush). >>> Sometimes oranges do come in with a bit of mold starting on the skin >>> from poor storage conditions. >>> I hope your latest update observation is true. Won't hurt to continue >>> if the bad smell is gone. >>> >>> Did u sanitize ur bucket and all tools before you touched the oranges >>> with them? >>> >>> Gene >> >> > > |
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Next update :-)
Starting to smell right again, hurray! My jar is bubbling away and there is lots of pressure building in the bucket. I had expected to see some foam on the top by now but perhaps it isn't coming. My orange blossom mead (now fermenting for about a month) never got going in any vigorous way either so maybe I expect too much. Just read a post by Jack Kellar talking about covering with muslin for the primary fermentation. I used the bucket lid. Does anyone have any views on this? "Dar V" > wrote in message ... > Just hang in there. As Ray suggested, sometimes there's a point in the > fermentation where a batch will smell bad but then it clears, and smells > nice again. > Darlene > > "R-D-C" > wrote in message > ... >>I sterlised the bucket and tools with BruClean >>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >>adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >>should be used 24 hours before to kill any wild yeasts before adding the >>wine yeast. This I did and left the lid on the bucket - not sure if this >>is right or not? >> >> Update from this morning - my small jar had no pressure behind the cling >> film today but there are some bubbles starting to rise. The bucket had >> lots of pressure. The smell is still there but not as bad. There still >> isn't any foam on the top though :-( >> >> "gene" > wrote in message >> . com... >>> R-D-C wrote: >>>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>>> orangey smell started to reappear. >>>> >>>> Could this be down to how I sterlised the oranges? I crushed out the >>>> juice and soaked the skin and added one campden tablet to the gallon of >>>> liquid. I left this tightly covered for a day to sterlise before >>>> adding the yeast. Should I have left it uncovered? >>>> >>>> >>>> >>>> "Ray Calvert" > wrote in message >>>> om... >>>> >>>>>Let it go. It is probably just working through a stage and will turn >>>>>out fine. I have had wines to this and then turn out fine. >>>>> >>>>>Ray >>>>> >>>>>"gene" > wrote in message y.com... >>>>> >>>>>>R-D-C wrote: >>>>>> >>>>>>>Hi, >>>>>>> >>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three days >>>>>>>I took a bit out of the bucket and put it into a small jar diluted to >>>>>>>give SG 1.040 with some nutrient and yeast. >>>>>>> >>>>>>>Just checked it today and there is pressure in the bucket and the jar >>>>>>>(covered with now bulging cling film). However, when I took a sniff >>>>>>>of the bucket the lovely orange smell is gone and it has started to >>>>>>>smell of old oranges that are on there way out. Does it sound like >>>>>>>the liquid is going off or finally starting to ferment? >>>>>>> >>>>>>>Please help! >>>>>>> >>>>>>>RDC >>>>>> >>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>Gene >>>>> >>>>> >>>> >>>> >>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>> inhibit wild yeast growth (about 65 ppm SO2). >>> >>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>> like when I sanitize my 'tools'... >>> and I'd do that on the unopened, whole orange (prior to cut or crush). >>> Sometimes oranges do come in with a bit of mold starting on the skin >>> from poor storage conditions. >>> I hope your latest update observation is true. Won't hurt to continue >>> if the bad smell is gone. >>> >>> Did u sanitize ur bucket and all tools before you touched the oranges >>> with them? >>> >>> Gene >> >> > > |
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You can use muslin - it is up to you. I think Jack's wife made muslin covers
with a bit of elastic at the edges to keep it on the bucket. Because you end up stirring the must a couple of times a day, I've never used the plastic bucket top. I use plastic wrap with a large rubberband. Easy to take off and on, keeps the undesirables out, and you can see how the ferment is going because the plastic will expand up without opening it up. Darlene "R-D-C" > wrote in message ... > Next update :-) > > Starting to smell right again, hurray! > > My jar is bubbling away and there is lots of pressure building in the > bucket. I had expected to see some foam on the top by now but perhaps it > isn't coming. My orange blossom mead (now fermenting for about a month) > never got going in any vigorous way either so maybe I expect too much. > > Just read a post by Jack Kellar talking about covering with muslin for the > primary fermentation. I used the bucket lid. Does anyone have any views > on this? > > "Dar V" > wrote in message > ... >> Just hang in there. As Ray suggested, sometimes there's a point in the >> fermentation where a batch will smell bad but then it clears, and smells >> nice again. >> Darlene >> >> "R-D-C" > wrote in message >> ... >>>I sterlised the bucket and tools with BruClean >>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used was >>>adjusted from CJJ Berry - the book suggested that 1 campden in the 'must' >>>should be used 24 hours before to kill any wild yeasts before adding the >>>wine yeast. This I did and left the lid on the bucket - not sure if this >>>is right or not? >>> >>> Update from this morning - my small jar had no pressure behind the cling >>> film today but there are some bubbles starting to rise. The bucket had >>> lots of pressure. The smell is still there but not as bad. There still >>> isn't any foam on the top though :-( >>> >>> "gene" > wrote in message >>> . com... >>>> R-D-C wrote: >>>>> I am starting to wonder if it is a sulphur smell. Starting to smell a >>>>> bit eggy. I whipped it up a bit and it really smelled bad, then the >>>>> orangey smell started to reappear. >>>>> >>>>> Could this be down to how I sterlised the oranges? I crushed out the >>>>> juice and soaked the skin and added one campden tablet to the gallon >>>>> of liquid. I left this tightly covered for a day to sterlise before >>>>> adding the yeast. Should I have left it uncovered? >>>>> >>>>> >>>>> >>>>> "Ray Calvert" > wrote in message >>>>> om... >>>>> >>>>>>Let it go. It is probably just working through a stage and will turn >>>>>>out fine. I have had wines to this and then turn out fine. >>>>>> >>>>>>Ray >>>>>> >>>>>>"gene" > wrote in message gy.com... >>>>>> >>>>>>>R-D-C wrote: >>>>>>> >>>>>>>>Hi, >>>>>>>> >>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>> >>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>jar (covered with now bulging cling film). However, when I took a >>>>>>>>sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>started to smell of old oranges that are on there way out. Does it >>>>>>>>sound like the liquid is going off or finally starting to ferment? >>>>>>>> >>>>>>>>Please help! >>>>>>>> >>>>>>>>RDC >>>>>>> >>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>>Gene >>>>>> >>>>>> >>>>> >>>>> >>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>> inhibit wild yeast growth (about 65 ppm SO2). >>>> >>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>> like when I sanitize my 'tools'... >>>> and I'd do that on the unopened, whole orange (prior to cut or crush). >>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>> from poor storage conditions. >>>> I hope your latest update observation is true. Won't hurt to continue >>>> if the bad smell is gone. >>>> >>>> Did u sanitize ur bucket and all tools before you touched the oranges >>>> with them? >>>> >>>> Gene >>> >>> >> >> > > |
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I might try that.
No idea where I would get muslin from. What type of plastic would you use? "Dar V" > wrote in message news  > You can use muslin - it is up to you. I think Jack's wife made muslin > covers with a bit of elastic at the edges to keep it on the bucket. > Because you end up stirring the must a couple of times a day, I've never > used the plastic bucket top. I use plastic wrap with a large rubberband. > Easy to take off and on, keeps the undesirables out, and you can see how > the ferment is going because the plastic will expand up without opening it > up. > Darlene > > "R-D-C" > wrote in message > ... >> Next update :-) >> >> Starting to smell right again, hurray! >> >> My jar is bubbling away and there is lots of pressure building in the >> bucket. I had expected to see some foam on the top by now but perhaps it >> isn't coming. My orange blossom mead (now fermenting for about a month) >> never got going in any vigorous way either so maybe I expect too much. >> >> Just read a post by Jack Kellar talking about covering with muslin for >> the primary fermentation. I used the bucket lid. Does anyone have any >> views on this? >> >> "Dar V" > wrote in message >> ... >>> Just hang in there. As Ray suggested, sometimes there's a point in the >>> fermentation where a batch will smell bad but then it clears, and smells >>> nice again. >>> Darlene >>> >>> "R-D-C" > wrote in message >>> ... >>>>I sterlised the bucket and tools with BruClean >>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>adding the wine yeast. This I did and left the lid on the bucket - not >>>>sure if this is right or not? >>>> >>>> Update from this morning - my small jar had no pressure behind the >>>> cling film today but there are some bubbles starting to rise. The >>>> bucket had lots of pressure. The smell is still there but not as bad. >>>> There still isn't any foam on the top though :-( >>>> >>>> "gene" > wrote in message >>>> . com... >>>>> R-D-C wrote: >>>>>> I am starting to wonder if it is a sulphur smell. Starting to smell >>>>>> a bit eggy. I whipped it up a bit and it really smelled bad, then >>>>>> the orangey smell started to reappear. >>>>>> >>>>>> Could this be down to how I sterlised the oranges? I crushed out the >>>>>> juice and soaked the skin and added one campden tablet to the gallon >>>>>> of liquid. I left this tightly covered for a day to sterlise before >>>>>> adding the yeast. Should I have left it uncovered? >>>>>> >>>>>> >>>>>> >>>>>> "Ray Calvert" > wrote in message >>>>>> om... >>>>>> >>>>>>>Let it go. It is probably just working through a stage and will turn >>>>>>>out fine. I have had wines to this and then turn out fine. >>>>>>> >>>>>>>Ray >>>>>>> >>>>>>>"gene" > wrote in message igy.com... >>>>>>> >>>>>>>>R-D-C wrote: >>>>>>>> >>>>>>>>>Hi, >>>>>>>>> >>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>> >>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>jar (covered with now bulging cling film). However, when I took a >>>>>>>>>sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>started to smell of old oranges that are on there way out. Does it >>>>>>>>>sound like the liquid is going off or finally starting to ferment? >>>>>>>>> >>>>>>>>>Please help! >>>>>>>>> >>>>>>>>>RDC >>>>>>>> >>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>>>Gene >>>>>>> >>>>>>> >>>>>> >>>>>> >>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>> >>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>> like when I sanitize my 'tools'... >>>>> and I'd do that on the unopened, whole orange (prior to cut or crush). >>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>> from poor storage conditions. >>>>> I hope your latest update observation is true. Won't hurt to continue >>>>> if the bad smell is gone. >>>>> >>>>> Did u sanitize ur bucket and all tools before you touched the oranges >>>>> with them? >>>>> >>>>> Gene >>>> >>>> >>> >>> >> >> > > |
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Reynolds wrap and Saran wrap are probably the best, because they won't clump
together with repeated removals and such. Some of the cheaper plastic wraps clump too easy. Darlene "R-D-C" > wrote in message ... >I might try that. > > No idea where I would get muslin from. What type of plastic would you > use? > > "Dar V" > wrote in message > news >> You can use muslin - it is up to you. I think Jack's wife made muslin >> covers with a bit of elastic at the edges to keep it on the bucket. >> Because you end up stirring the must a couple of times a day, I've never >> used the plastic bucket top. I use plastic wrap with a large rubberband. >> Easy to take off and on, keeps the undesirables out, and you can see how >> the ferment is going because the plastic will expand up without opening >> it up. >> Darlene >> >> "R-D-C" > wrote in message >> ... >>> Next update :-) >>> >>> Starting to smell right again, hurray! >>> >>> My jar is bubbling away and there is lots of pressure building in the >>> bucket. I had expected to see some foam on the top by now but perhaps >>> it isn't coming. My orange blossom mead (now fermenting for about a >>> month) never got going in any vigorous way either so maybe I expect too >>> much. >>> >>> Just read a post by Jack Kellar talking about covering with muslin for >>> the primary fermentation. I used the bucket lid. Does anyone have any >>> views on this? >>> >>> "Dar V" > wrote in message >>> ... >>>> Just hang in there. As Ray suggested, sometimes there's a point in the >>>> fermentation where a batch will smell bad but then it clears, and >>>> smells nice again. >>>> Darlene >>>> >>>> "R-D-C" > wrote in message >>>> ... >>>>>I sterlised the bucket and tools with BruClean >>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>>adding the wine yeast. This I did and left the lid on the bucket - not >>>>>sure if this is right or not? >>>>> >>>>> Update from this morning - my small jar had no pressure behind the >>>>> cling film today but there are some bubbles starting to rise. The >>>>> bucket had lots of pressure. The smell is still there but not as bad. >>>>> There still isn't any foam on the top though :-( >>>>> >>>>> "gene" > wrote in message >>>>> . com... >>>>>> R-D-C wrote: >>>>>>> I am starting to wonder if it is a sulphur smell. Starting to smell >>>>>>> a bit eggy. I whipped it up a bit and it really smelled bad, then >>>>>>> the orangey smell started to reappear. >>>>>>> >>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>> gallon of liquid. I left this tightly covered for a day to sterlise >>>>>>> before adding the yeast. Should I have left it uncovered? >>>>>>> >>>>>>> >>>>>>> >>>>>>> "Ray Calvert" > wrote in message >>>>>>> om... >>>>>>> >>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>> >>>>>>>>Ray >>>>>>>> >>>>>>>>"gene" > wrote in message digy.com... >>>>>>>> >>>>>>>>>R-D-C wrote: >>>>>>>>> >>>>>>>>>>Hi, >>>>>>>>>> >>>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>> >>>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>>jar (covered with now bulging cling film). However, when I took a >>>>>>>>>>sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>>started to smell of old oranges that are on there way out. Does >>>>>>>>>>it sound like the liquid is going off or finally starting to >>>>>>>>>>ferment? >>>>>>>>>> >>>>>>>>>>Please help! >>>>>>>>>> >>>>>>>>>>RDC >>>>>>>>> >>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>>>>Gene >>>>>>>> >>>>>>>> >>>>>>> >>>>>>> >>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>> >>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>>> like when I sanitize my 'tools'... >>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>> crush). >>>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>>> from poor storage conditions. >>>>>> I hope your latest update observation is true. Won't hurt to >>>>>> continue if the bad smell is gone. >>>>>> >>>>>> Did u sanitize ur bucket and all tools before you touched the oranges >>>>>> with them? >>>>>> >>>>>> Gene >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Reynolds wrap and Saran wrap are probably the best, because they won't clump
together with repeated removals and such. Some of the cheaper plastic wraps clump too easy. Darlene "R-D-C" > wrote in message ... >I might try that. > > No idea where I would get muslin from. What type of plastic would you > use? > > "Dar V" > wrote in message > news >> You can use muslin - it is up to you. I think Jack's wife made muslin >> covers with a bit of elastic at the edges to keep it on the bucket. >> Because you end up stirring the must a couple of times a day, I've never >> used the plastic bucket top. I use plastic wrap with a large rubberband. >> Easy to take off and on, keeps the undesirables out, and you can see how >> the ferment is going because the plastic will expand up without opening >> it up. >> Darlene >> >> "R-D-C" > wrote in message >> ... >>> Next update :-) >>> >>> Starting to smell right again, hurray! >>> >>> My jar is bubbling away and there is lots of pressure building in the >>> bucket. I had expected to see some foam on the top by now but perhaps >>> it isn't coming. My orange blossom mead (now fermenting for about a >>> month) never got going in any vigorous way either so maybe I expect too >>> much. >>> >>> Just read a post by Jack Kellar talking about covering with muslin for >>> the primary fermentation. I used the bucket lid. Does anyone have any >>> views on this? >>> >>> "Dar V" > wrote in message >>> ... >>>> Just hang in there. As Ray suggested, sometimes there's a point in the >>>> fermentation where a batch will smell bad but then it clears, and >>>> smells nice again. >>>> Darlene >>>> >>>> "R-D-C" > wrote in message >>>> ... >>>>>I sterlised the bucket and tools with BruClean >>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>>adding the wine yeast. This I did and left the lid on the bucket - not >>>>>sure if this is right or not? >>>>> >>>>> Update from this morning - my small jar had no pressure behind the >>>>> cling film today but there are some bubbles starting to rise. The >>>>> bucket had lots of pressure. The smell is still there but not as bad. >>>>> There still isn't any foam on the top though :-( >>>>> >>>>> "gene" > wrote in message >>>>> . com... >>>>>> R-D-C wrote: >>>>>>> I am starting to wonder if it is a sulphur smell. Starting to smell >>>>>>> a bit eggy. I whipped it up a bit and it really smelled bad, then >>>>>>> the orangey smell started to reappear. >>>>>>> >>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>> gallon of liquid. I left this tightly covered for a day to sterlise >>>>>>> before adding the yeast. Should I have left it uncovered? >>>>>>> >>>>>>> >>>>>>> >>>>>>> "Ray Calvert" > wrote in message >>>>>>> om... >>>>>>> >>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>> >>>>>>>>Ray >>>>>>>> >>>>>>>>"gene" > wrote in message digy.com... >>>>>>>> >>>>>>>>>R-D-C wrote: >>>>>>>>> >>>>>>>>>>Hi, >>>>>>>>>> >>>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>> >>>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>>jar (covered with now bulging cling film). However, when I took a >>>>>>>>>>sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>>started to smell of old oranges that are on there way out. Does >>>>>>>>>>it sound like the liquid is going off or finally starting to >>>>>>>>>>ferment? >>>>>>>>>> >>>>>>>>>>Please help! >>>>>>>>>> >>>>>>>>>>RDC >>>>>>>>> >>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>>>>Gene >>>>>>>> >>>>>>>> >>>>>>> >>>>>>> >>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>> >>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>>> like when I sanitize my 'tools'... >>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>> crush). >>>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>>> from poor storage conditions. >>>>>> I hope your latest update observation is true. Won't hurt to >>>>>> continue if the bad smell is gone. >>>>>> >>>>>> Did u sanitize ur bucket and all tools before you touched the oranges >>>>>> with them? >>>>>> >>>>>> Gene >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Reynolds wrap and Saran wrap are probably the best, because they won't clump
together with repeated removals and such. Some of the cheaper plastic wraps clump too easy. Darlene "R-D-C" > wrote in message ... >I might try that. > > No idea where I would get muslin from. What type of plastic would you > use? > > "Dar V" > wrote in message > news >> You can use muslin - it is up to you. I think Jack's wife made muslin >> covers with a bit of elastic at the edges to keep it on the bucket. >> Because you end up stirring the must a couple of times a day, I've never >> used the plastic bucket top. I use plastic wrap with a large rubberband. >> Easy to take off and on, keeps the undesirables out, and you can see how >> the ferment is going because the plastic will expand up without opening >> it up. >> Darlene >> >> "R-D-C" > wrote in message >> ... >>> Next update :-) >>> >>> Starting to smell right again, hurray! >>> >>> My jar is bubbling away and there is lots of pressure building in the >>> bucket. I had expected to see some foam on the top by now but perhaps >>> it isn't coming. My orange blossom mead (now fermenting for about a >>> month) never got going in any vigorous way either so maybe I expect too >>> much. >>> >>> Just read a post by Jack Kellar talking about covering with muslin for >>> the primary fermentation. I used the bucket lid. Does anyone have any >>> views on this? >>> >>> "Dar V" > wrote in message >>> ... >>>> Just hang in there. As Ray suggested, sometimes there's a point in the >>>> fermentation where a batch will smell bad but then it clears, and >>>> smells nice again. >>>> Darlene >>>> >>>> "R-D-C" > wrote in message >>>> ... >>>>>I sterlised the bucket and tools with BruClean >>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>>adding the wine yeast. This I did and left the lid on the bucket - not >>>>>sure if this is right or not? >>>>> >>>>> Update from this morning - my small jar had no pressure behind the >>>>> cling film today but there are some bubbles starting to rise. The >>>>> bucket had lots of pressure. The smell is still there but not as bad. >>>>> There still isn't any foam on the top though :-( >>>>> >>>>> "gene" > wrote in message >>>>> . com... >>>>>> R-D-C wrote: >>>>>>> I am starting to wonder if it is a sulphur smell. Starting to smell >>>>>>> a bit eggy. I whipped it up a bit and it really smelled bad, then >>>>>>> the orangey smell started to reappear. >>>>>>> >>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>> gallon of liquid. I left this tightly covered for a day to sterlise >>>>>>> before adding the yeast. Should I have left it uncovered? >>>>>>> >>>>>>> >>>>>>> >>>>>>> "Ray Calvert" > wrote in message >>>>>>> om... >>>>>>> >>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>> >>>>>>>>Ray >>>>>>>> >>>>>>>>"gene" > wrote in message digy.com... >>>>>>>> >>>>>>>>>R-D-C wrote: >>>>>>>>> >>>>>>>>>>Hi, >>>>>>>>>> >>>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>> >>>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>>jar (covered with now bulging cling film). However, when I took a >>>>>>>>>>sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>>started to smell of old oranges that are on there way out. Does >>>>>>>>>>it sound like the liquid is going off or finally starting to >>>>>>>>>>ferment? >>>>>>>>>> >>>>>>>>>>Please help! >>>>>>>>>> >>>>>>>>>>RDC >>>>>>>>> >>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking terpenes. >>>>>>>>>Gene >>>>>>>> >>>>>>>> >>>>>>> >>>>>>> >>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>> >>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>>> like when I sanitize my 'tools'... >>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>> crush). >>>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>>> from poor storage conditions. >>>>>> I hope your latest update observation is true. Won't hurt to >>>>>> continue if the bad smell is gone. >>>>>> >>>>>> Did u sanitize ur bucket and all tools before you touched the oranges >>>>>> with them? >>>>>> >>>>>> Gene >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Wow, not heard of either of those. Are they available in UK?
"Dar V" > wrote in message ... > Reynolds wrap and Saran wrap are probably the best, because they won't > clump together with repeated removals and such. Some of the cheaper > plastic wraps clump too easy. > Darlene > > > "R-D-C" > wrote in message > ... >>I might try that. >> >> No idea where I would get muslin from. What type of plastic would you >> use? >> >> "Dar V" > wrote in message >> news >>> You can use muslin - it is up to you. I think Jack's wife made muslin >>> covers with a bit of elastic at the edges to keep it on the bucket. >>> Because you end up stirring the must a couple of times a day, I've never >>> used the plastic bucket top. I use plastic wrap with a large >>> rubberband. Easy to take off and on, keeps the undesirables out, and you >>> can see how the ferment is going because the plastic will expand up >>> without opening it up. >>> Darlene >>> >>> "R-D-C" > wrote in message >>> ... >>>> Next update :-) >>>> >>>> Starting to smell right again, hurray! >>>> >>>> My jar is bubbling away and there is lots of pressure building in the >>>> bucket. I had expected to see some foam on the top by now but perhaps >>>> it isn't coming. My orange blossom mead (now fermenting for about a >>>> month) never got going in any vigorous way either so maybe I expect too >>>> much. >>>> >>>> Just read a post by Jack Kellar talking about covering with muslin for >>>> the primary fermentation. I used the bucket lid. Does anyone have any >>>> views on this? >>>> >>>> "Dar V" > wrote in message >>>> ... >>>>> Just hang in there. As Ray suggested, sometimes there's a point in >>>>> the fermentation where a batch will smell bad but then it clears, and >>>>> smells nice again. >>>>> Darlene >>>>> >>>>> "R-D-C" > wrote in message >>>>> ... >>>>>>I sterlised the bucket and tools with BruClean >>>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>>>adding the wine yeast. This I did and left the lid on the bucket - >>>>>>not sure if this is right or not? >>>>>> >>>>>> Update from this morning - my small jar had no pressure behind the >>>>>> cling film today but there are some bubbles starting to rise. The >>>>>> bucket had lots of pressure. The smell is still there but not as >>>>>> bad. There still isn't any foam on the top though :-( >>>>>> >>>>>> "gene" > wrote in message >>>>>> . com... >>>>>>> R-D-C wrote: >>>>>>>> I am starting to wonder if it is a sulphur smell. Starting to >>>>>>>> smell a bit eggy. I whipped it up a bit and it really smelled bad, >>>>>>>> then the orangey smell started to reappear. >>>>>>>> >>>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>>> gallon of liquid. I left this tightly covered for a day to >>>>>>>> sterlise before adding the yeast. Should I have left it uncovered? >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> "Ray Calvert" > wrote in message >>>>>>>> om... >>>>>>>> >>>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>>> >>>>>>>>>Ray >>>>>>>>> >>>>>>>>>"gene" > wrote in message odigy.com... >>>>>>>>> >>>>>>>>>>R-D-C wrote: >>>>>>>>>> >>>>>>>>>>>Hi, >>>>>>>>>>> >>>>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>>> >>>>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>>>jar (covered with now bulging cling film). However, when I took >>>>>>>>>>>a sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>>>started to smell of old oranges that are on there way out. Does >>>>>>>>>>>it sound like the liquid is going off or finally starting to >>>>>>>>>>>ferment? >>>>>>>>>>> >>>>>>>>>>>Please help! >>>>>>>>>>> >>>>>>>>>>>RDC >>>>>>>>>> >>>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking >>>>>>>>>>terpenes. >>>>>>>>>>Gene >>>>>>>>> >>>>>>>>> >>>>>>>> >>>>>>>> >>>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>>> >>>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>>>> like when I sanitize my 'tools'... >>>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>>> crush). >>>>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>>>> from poor storage conditions. >>>>>>> I hope your latest update observation is true. Won't hurt to >>>>>>> continue if the bad smell is gone. >>>>>>> >>>>>>> Did u sanitize ur bucket and all tools before you touched the >>>>>>> oranges with them? >>>>>>> >>>>>>> Gene >>>>>> >>>>>> >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Wow, not heard of either of those. Are they available in UK?
"Dar V" > wrote in message ... > Reynolds wrap and Saran wrap are probably the best, because they won't > clump together with repeated removals and such. Some of the cheaper > plastic wraps clump too easy. > Darlene > > > "R-D-C" > wrote in message > ... >>I might try that. >> >> No idea where I would get muslin from. What type of plastic would you >> use? >> >> "Dar V" > wrote in message >> news >>> You can use muslin - it is up to you. I think Jack's wife made muslin >>> covers with a bit of elastic at the edges to keep it on the bucket. >>> Because you end up stirring the must a couple of times a day, I've never >>> used the plastic bucket top. I use plastic wrap with a large >>> rubberband. Easy to take off and on, keeps the undesirables out, and you >>> can see how the ferment is going because the plastic will expand up >>> without opening it up. >>> Darlene >>> >>> "R-D-C" > wrote in message >>> ... >>>> Next update :-) >>>> >>>> Starting to smell right again, hurray! >>>> >>>> My jar is bubbling away and there is lots of pressure building in the >>>> bucket. I had expected to see some foam on the top by now but perhaps >>>> it isn't coming. My orange blossom mead (now fermenting for about a >>>> month) never got going in any vigorous way either so maybe I expect too >>>> much. >>>> >>>> Just read a post by Jack Kellar talking about covering with muslin for >>>> the primary fermentation. I used the bucket lid. Does anyone have any >>>> views on this? >>>> >>>> "Dar V" > wrote in message >>>> ... >>>>> Just hang in there. As Ray suggested, sometimes there's a point in >>>>> the fermentation where a batch will smell bad but then it clears, and >>>>> smells nice again. >>>>> Darlene >>>>> >>>>> "R-D-C" > wrote in message >>>>> ... >>>>>>I sterlised the bucket and tools with BruClean >>>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in the >>>>>>'must' should be used 24 hours before to kill any wild yeasts before >>>>>>adding the wine yeast. This I did and left the lid on the bucket - >>>>>>not sure if this is right or not? >>>>>> >>>>>> Update from this morning - my small jar had no pressure behind the >>>>>> cling film today but there are some bubbles starting to rise. The >>>>>> bucket had lots of pressure. The smell is still there but not as >>>>>> bad. There still isn't any foam on the top though :-( >>>>>> >>>>>> "gene" > wrote in message >>>>>> . com... >>>>>>> R-D-C wrote: >>>>>>>> I am starting to wonder if it is a sulphur smell. Starting to >>>>>>>> smell a bit eggy. I whipped it up a bit and it really smelled bad, >>>>>>>> then the orangey smell started to reappear. >>>>>>>> >>>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>>> gallon of liquid. I left this tightly covered for a day to >>>>>>>> sterlise before adding the yeast. Should I have left it uncovered? >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> "Ray Calvert" > wrote in message >>>>>>>> om... >>>>>>>> >>>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>>> >>>>>>>>>Ray >>>>>>>>> >>>>>>>>>"gene" > wrote in message odigy.com... >>>>>>>>> >>>>>>>>>>R-D-C wrote: >>>>>>>>>> >>>>>>>>>>>Hi, >>>>>>>>>>> >>>>>>>>>>>started some orange wine the other day (about five days ago now). >>>>>>>>>>>Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to get >>>>>>>>>>>3.8ppm, SG of 1.095. It just doesn't want to start. After three >>>>>>>>>>>days I took a bit out of the bucket and put it into a small jar >>>>>>>>>>>diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>>> >>>>>>>>>>>Just checked it today and there is pressure in the bucket and the >>>>>>>>>>>jar (covered with now bulging cling film). However, when I took >>>>>>>>>>>a sniff of the bucket the lovely orange smell is gone and it has >>>>>>>>>>>started to smell of old oranges that are on there way out. Does >>>>>>>>>>>it sound like the liquid is going off or finally starting to >>>>>>>>>>>ferment? >>>>>>>>>>> >>>>>>>>>>>Please help! >>>>>>>>>>> >>>>>>>>>>>RDC >>>>>>>>>> >>>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking >>>>>>>>>>terpenes. >>>>>>>>>>Gene >>>>>>>>> >>>>>>>>> >>>>>>>> >>>>>>>> >>>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>>> >>>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 ppm >>>>>>> like when I sanitize my 'tools'... >>>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>>> crush). >>>>>>> Sometimes oranges do come in with a bit of mold starting on the skin >>>>>>> from poor storage conditions. >>>>>>> I hope your latest update observation is true. Won't hurt to >>>>>>> continue if the bad smell is gone. >>>>>>> >>>>>>> Did u sanitize ur bucket and all tools before you touched the >>>>>>> oranges with them? >>>>>>> >>>>>>> Gene >>>>>> >>>>>> >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Gee, I don't know. I'm sorry I didn't realize you were in the UK - I would
just get any plastic wrap you normally get to cover food. It might help if it were more on the higher end of plastic wraps rather than a real cheap kind - here in the US, I've noticed a difference between plastic wraps. Darlene "R-D-C" > wrote in message ... > Wow, not heard of either of those. Are they available in UK? > > > > "Dar V" > wrote in message > ... >> Reynolds wrap and Saran wrap are probably the best, because they won't >> clump together with repeated removals and such. Some of the cheaper >> plastic wraps clump too easy. >> Darlene >> >> >> "R-D-C" > wrote in message >> ... >>>I might try that. >>> >>> No idea where I would get muslin from. What type of plastic would you >>> use? >>> >>> "Dar V" > wrote in message >>> news
>>>> You can use muslin - it is up to you. I think Jack's wife made muslin>>>> covers with a bit of elastic at the edges to keep it on the bucket. >>>> Because you end up stirring the must a couple of times a day, I've >>>> never used the plastic bucket top. I use plastic wrap with a large >>>> rubberband. Easy to take off and on, keeps the undesirables out, and >>>> you can see how the ferment is going because the plastic will expand up >>>> without opening it up. >>>> Darlene >>>> >>>> "R-D-C" > wrote in message >>>> ... >>>>> Next update :-) >>>>> >>>>> Starting to smell right again, hurray! >>>>> >>>>> My jar is bubbling away and there is lots of pressure building in the >>>>> bucket. I had expected to see some foam on the top by now but perhaps >>>>> it isn't coming. My orange blossom mead (now fermenting for about a >>>>> month) never got going in any vigorous way either so maybe I expect >>>>> too much. >>>>> >>>>> Just read a post by Jack Kellar talking about covering with muslin for >>>>> the primary fermentation. I used the bucket lid. Does anyone have >>>>> any views on this? >>>>> >>>>> "Dar V" > wrote in message >>>>> ... >>>>>> Just hang in there. As Ray suggested, sometimes there's a point in >>>>>> the fermentation where a batch will smell bad but then it clears, and >>>>>> smells nice again. >>>>>> Darlene >>>>>> >>>>>> "R-D-C" > wrote in message >>>>>> ... >>>>>>>I sterlised the bucket and tools with BruClean >>>>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in >>>>>>>the 'must' should be used 24 hours before to kill any wild yeasts >>>>>>>before adding the wine yeast. This I did and left the lid on the >>>>>>>bucket - not sure if this is right or not? >>>>>>> >>>>>>> Update from this morning - my small jar had no pressure behind the >>>>>>> cling film today but there are some bubbles starting to rise. The >>>>>>> bucket had lots of pressure. The smell is still there but not as >>>>>>> bad. There still isn't any foam on the top though :-( >>>>>>> >>>>>>> "gene" > wrote in message >>>>>>> . com... >>>>>>>> R-D-C wrote: >>>>>>>>> I am starting to wonder if it is a sulphur smell. Starting to >>>>>>>>> smell a bit eggy. I whipped it up a bit and it really smelled >>>>>>>>> bad, then the orangey smell started to reappear. >>>>>>>>> >>>>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>>>> gallon of liquid. I left this tightly covered for a day to >>>>>>>>> sterlise before adding the yeast. Should I have left it uncovered? >>>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>>> "Ray Calvert" > wrote in message >>>>>>>>> om... >>>>>>>>> >>>>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>>>> >>>>>>>>>>Ray >>>>>>>>>> >>>>>>>>>>"gene" > wrote in message rodigy.com... >>>>>>>>>> >>>>>>>>>>>R-D-C wrote: >>>>>>>>>>> >>>>>>>>>>>>Hi, >>>>>>>>>>>> >>>>>>>>>>>>started some orange wine the other day (about five days ago >>>>>>>>>>>>now). Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to >>>>>>>>>>>>get 3.8ppm, SG of 1.095. It just doesn't want to start. After >>>>>>>>>>>>three days I took a bit out of the bucket and put it into a >>>>>>>>>>>>small jar diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>>>> >>>>>>>>>>>>Just checked it today and there is pressure in the bucket and >>>>>>>>>>>>the jar (covered with now bulging cling film). However, when I >>>>>>>>>>>>took a sniff of the bucket the lovely orange smell is gone and >>>>>>>>>>>>it has started to smell of old oranges that are on there way >>>>>>>>>>>>out. Does it sound like the liquid is going off or finally >>>>>>>>>>>>starting to ferment? >>>>>>>>>>>> >>>>>>>>>>>>Please help! >>>>>>>>>>>> >>>>>>>>>>>>RDC >>>>>>>>>>> >>>>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking >>>>>>>>>>>terpenes. >>>>>>>>>>>Gene >>>>>>>>>> >>>>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>>>> >>>>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 >>>>>>>> ppm like when I sanitize my 'tools'... >>>>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>>>> crush). >>>>>>>> Sometimes oranges do come in with a bit of mold starting on the >>>>>>>> skin from poor storage conditions. >>>>>>>> I hope your latest update observation is true. Won't hurt to >>>>>>>> continue if the bad smell is gone. >>>>>>>> >>>>>>>> Did u sanitize ur bucket and all tools before you touched the >>>>>>>> oranges with them? >>>>>>>> >>>>>>>> Gene >>>>>>> >>>>>>> >>>>>> >>>>>> >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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Gee, I don't know. I'm sorry I didn't realize you were in the UK - I would
just get any plastic wrap you normally get to cover food. It might help if it were more on the higher end of plastic wraps rather than a real cheap kind - here in the US, I've noticed a difference between plastic wraps. Darlene "R-D-C" > wrote in message ... > Wow, not heard of either of those. Are they available in UK? > > > > "Dar V" > wrote in message > ... >> Reynolds wrap and Saran wrap are probably the best, because they won't >> clump together with repeated removals and such. Some of the cheaper >> plastic wraps clump too easy. >> Darlene >> >> >> "R-D-C" > wrote in message >> ... >>>I might try that. >>> >>> No idea where I would get muslin from. What type of plastic would you >>> use? >>> >>> "Dar V" > wrote in message >>> news
>>>> You can use muslin - it is up to you. I think Jack's wife made muslin>>>> covers with a bit of elastic at the edges to keep it on the bucket. >>>> Because you end up stirring the must a couple of times a day, I've >>>> never used the plastic bucket top. I use plastic wrap with a large >>>> rubberband. Easy to take off and on, keeps the undesirables out, and >>>> you can see how the ferment is going because the plastic will expand up >>>> without opening it up. >>>> Darlene >>>> >>>> "R-D-C" > wrote in message >>>> ... >>>>> Next update :-) >>>>> >>>>> Starting to smell right again, hurray! >>>>> >>>>> My jar is bubbling away and there is lots of pressure building in the >>>>> bucket. I had expected to see some foam on the top by now but perhaps >>>>> it isn't coming. My orange blossom mead (now fermenting for about a >>>>> month) never got going in any vigorous way either so maybe I expect >>>>> too much. >>>>> >>>>> Just read a post by Jack Kellar talking about covering with muslin for >>>>> the primary fermentation. I used the bucket lid. Does anyone have >>>>> any views on this? >>>>> >>>>> "Dar V" > wrote in message >>>>> ... >>>>>> Just hang in there. As Ray suggested, sometimes there's a point in >>>>>> the fermentation where a batch will smell bad but then it clears, and >>>>>> smells nice again. >>>>>> Darlene >>>>>> >>>>>> "R-D-C" > wrote in message >>>>>> ... >>>>>>>I sterlised the bucket and tools with BruClean >>>>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used >>>>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in >>>>>>>the 'must' should be used 24 hours before to kill any wild yeasts >>>>>>>before adding the wine yeast. This I did and left the lid on the >>>>>>>bucket - not sure if this is right or not? >>>>>>> >>>>>>> Update from this morning - my small jar had no pressure behind the >>>>>>> cling film today but there are some bubbles starting to rise. The >>>>>>> bucket had lots of pressure. The smell is still there but not as >>>>>>> bad. There still isn't any foam on the top though :-( >>>>>>> >>>>>>> "gene" > wrote in message >>>>>>> . com... >>>>>>>> R-D-C wrote: >>>>>>>>> I am starting to wonder if it is a sulphur smell. Starting to >>>>>>>>> smell a bit eggy. I whipped it up a bit and it really smelled >>>>>>>>> bad, then the orangey smell started to reappear. >>>>>>>>> >>>>>>>>> Could this be down to how I sterlised the oranges? I crushed out >>>>>>>>> the juice and soaked the skin and added one campden tablet to the >>>>>>>>> gallon of liquid. I left this tightly covered for a day to >>>>>>>>> sterlise before adding the yeast. Should I have left it uncovered? >>>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>>> "Ray Calvert" > wrote in message >>>>>>>>> om... >>>>>>>>> >>>>>>>>>>Let it go. It is probably just working through a stage and will >>>>>>>>>>turn out fine. I have had wines to this and then turn out fine. >>>>>>>>>> >>>>>>>>>>Ray >>>>>>>>>> >>>>>>>>>>"gene" > wrote in message rodigy.com... >>>>>>>>>> >>>>>>>>>>>R-D-C wrote: >>>>>>>>>>> >>>>>>>>>>>>Hi, >>>>>>>>>>>> >>>>>>>>>>>>started some orange wine the other day (about five days ago >>>>>>>>>>>>now). Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to >>>>>>>>>>>>get 3.8ppm, SG of 1.095. It just doesn't want to start. After >>>>>>>>>>>>three days I took a bit out of the bucket and put it into a >>>>>>>>>>>>small jar diluted to give SG 1.040 with some nutrient and yeast. >>>>>>>>>>>> >>>>>>>>>>>>Just checked it today and there is pressure in the bucket and >>>>>>>>>>>>the jar (covered with now bulging cling film). However, when I >>>>>>>>>>>>took a sniff of the bucket the lovely orange smell is gone and >>>>>>>>>>>>it has started to smell of old oranges that are on there way >>>>>>>>>>>>out. Does it sound like the liquid is going off or finally >>>>>>>>>>>>starting to ferment? >>>>>>>>>>>> >>>>>>>>>>>>Please help! >>>>>>>>>>>> >>>>>>>>>>>>RDC >>>>>>>>>>> >>>>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking >>>>>>>>>>>terpenes. >>>>>>>>>>>Gene >>>>>>>>>> >>>>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and >>>>>>>> inhibit wild yeast growth (about 65 ppm SO2). >>>>>>>> >>>>>>>> If you wanted to 'sterilize' the oranges... would take 200-300 >>>>>>>> ppm like when I sanitize my 'tools'... >>>>>>>> and I'd do that on the unopened, whole orange (prior to cut or >>>>>>>> crush). >>>>>>>> Sometimes oranges do come in with a bit of mold starting on the >>>>>>>> skin from poor storage conditions. >>>>>>>> I hope your latest update observation is true. Won't hurt to >>>>>>>> continue if the bad smell is gone. >>>>>>>> >>>>>>>> Did u sanitize ur bucket and all tools before you touched the >>>>>>>> oranges with them? >>>>>>>> >>>>>>>> Gene >>>>>>> >>>>>>> >>>>>> >>>>>> >>>>> >>>>> >>>> >>>> >>> >>> >> >> > > |
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