Originally posted by lockwood1956
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GrapeFest 2009
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Add sugar to 1.070 ish. Add at least 1tsp per gallon (of must, not skins) of nutrient.
To do this you'll need to drain the liquid off the skins again. The skins would have absorbed some though.
An easy(ish) way of doing this is to wait until the cap forms, then remove the skins with a jg, leaving (mainly) liquid behind.
Good luck!
EDIT: my calculator tells me this is around 630g of sugar per gallon or must (or 138g per litre)Last edited by goldseal; 20-09-2009, 11:15 PM.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by goldseal View Postmy calculator tells me this is around 630g of sugar per gallon or must (or 138g per litre)
Added just over 1kg of sugar and 2.5 tps of nutrient as I have 2 gallons of must - SG is now just under 1.070 (which is fine as I just want a light Rose) and is bubbling well
Going to move it to the garage in the morning to give it a slow ferment - would move it now but the walk from the house to the garage means crossing the grass and the slugs in our garden seem love our grass at night and they stick to the bottom of your shoe big time
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45 gallons Ciliegiolo and 51 gallons of Merlot pressed (in three hours...Karl came to help )
skins in tub awaiting me returning with grape concentrate for 30 gallons of 2nd run
whoo hoo life is goodN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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I have a funny feeling all my Ciliegiolo is quitting at 0.997 - 8. I don't want to add nutrient to it all, because if it doesn't kick off I'll have 12 gallons of nutrient-tasting wine
I think I might try it out on a 1/2gal topup DJ I have lying around - a bit of stirring + house-warmth first. If that works I'll try to sneak 2 carboys inside without Mrs G noticingPete the Instructor
It looks like Phil Donahue throwing up into a tuba
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added to the skins:
10 litres pressed red grape juice
10 kilos sugar
2 Cantina Montepulciano kits
1 Cantina Primitivo Kit
1 Wineart valpolicella kit
32 gasllons at 1.070, added 32 tsp yeast nutrient....ferment started within a minute of adding the first kit
whoo hooN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by goldseal View PostI have a funny feeling all my Ciliegiolo is quitting at 0.997 - 8. I don't want to add nutrient to it all, because if it doesn't kick off I'll have 12 gallons of nutrient-tasting wine
I think I might try it out on a 1/2gal topup DJ I have lying around - a bit of stirring + house-warmth first. If that works I'll try to sneak 2 carboys inside without Mrs G noticing
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Pressed today at 1.020, couldn't let it go any longer due to working commitments Got about 6 gallons from the 6 boxes of grapes, I will be adding a blend of French and American oak after the first racking.National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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