Fermentation Bucket Worries - Elderflower wine

[RichK]

Hello everyone

I’m new the these forums and new to winemaking. I’ve been meaning to start making wine for a few years, inspired by both my parents and grandparents who made their own. I got hold of a few DJ’s from my Mum and here I am.
Anyway, I have an immanent issue that I hope someone can help me with. I have some Elderflower wine in the fermentation bucket at the moment and is due to be siphoned to a DJ in a few days.

I’ve followed the recipe, made the must and added the yeast nutrient and yeast to the bucket. The recipe said stir daily for 6 days before moving the DJ. When I came to stir it on day 1, the yeast was clearly working it’s magic and had domed up the plastic lid of the fermentation bucket. However, when I came to stir it o day 2, the bucket lid was flat and it’s been like that ever since.

The bucket is just on the kitchen floor so nto too hot, not too cold. I have used Wilco’s yeast which in hindsight, I probably should have used something better (I made some oak leaf wine a few weeks ago and had a similar problem in the fermentation bucket, again using Wilco's yeast, the wine is now very slowly fermenting in the DJ. I made some dandelion wine before that with a differnet yeast and that worked much better in the bucket.)

Can someone give me some advice whether I can rectify the situation with my Elderflower wine? Should I add more yeast?

Thanks
Rich

[Rich]

Hi Rich, First off, Welcome to the forum.

Second, Have you got a Hydrometer? It's the only way to reliably give you an indication of fermentation. If so, what was your starting specific gravity reading (sg) and what is it now?

Rich.

[RichK]

Hi Rich, thanks for the reply and welcome.

Unfortunately I don't have a Hydrometer (I knew I should have bought one the other day). I need to read up on how to use the Hydrometer.

The must only seamed to be fermenting vigorously for about 24 hours until I stirred it for the first time. I'm sure it's still fermenting in the bucket, just very slowly.

Any other options?

Thanks again
Rich

[SiSandrine]

I suspect that your fermentation is perfectly normal. It can happen like that, an initial froth and then a slow down. One of the easiest ways to check whether it is still going is simply to listen to it. Do you hear a lot of fizzing/popping. Usually a good sign early on. Fermentation happens differently every time you do it so I wouldn't worry. I agree with Rich - get a hydrometer ASAP. Cheap as chips and more valuable than gold (to a winemaker). Also you can then call yourself a scientist - well almost.
Also - welcome. May be worth trying Wine Number 1. See here http://www.winesathome.co.uk/forum/f...ers-start-here

Best of luck.

[SiSandrine]

Oh and I should have said. Consider buying a little yeast nutrient (when you procure the hydrometer ). When making flower/leaf based wines this can be particularly important - though not necessarily essential. In this circumstance though I don't think adding more yeast will make any difference.

[RichK]

SiSandrine,

Thanks for the advice. I've had a listen to my fermentation bucket and exactly as predicted, I can hear it fizzing nicely.

I've just read Rob's thread on Wine Number 1, sound great. I think i'm off to the supermarket for some ingredients!!! I'm fairly keen!

Cheers
Rich