Dear All.
I have been brewing wine and beer for some time, always from kits and with good results. in fact, I'm drinking a 21 day red now as I type away. Very clear, very flavoursome, VERY STRONG!!!
Last week, I decided that after years of contemplating, I should make some wine from scratch instead of what I have always thought was cheating.
Using a 1970's book, I have cut some pears up, added enzyme, camden tablets, yeast, sugar, nutrient, sultanas etc - all at the required interval over a 24 hour period. For four days - with a cloth cover on top of the bucket (whilst using a fish tank heater to keep a constant temp), I have stirred the concoction daily as it has bubbled and frothed slightly.
Excitedly, I have then transferred the strained liquid to my fermentation I drum and have placed the heater inside before sealing with an airlock.
The liquid smells good - definitely shows the right signs. However, there does not appear to be any 'life' in it. No bubbles, no fizz, no action. Is this normal at this stage?
I normally make kits at 20 litres a time. I always ensure that everything is sterile and usually do not have an issue.
Do I need to be patient or have I gone wrong? The recipe states that I should rack the wine in 6 to 8 weeks from now, dependant on the SG and/or once bubbling and frothing has ended? Bubbling? Frothing? Help!
Thanks, John.
I have been brewing wine and beer for some time, always from kits and with good results. in fact, I'm drinking a 21 day red now as I type away. Very clear, very flavoursome, VERY STRONG!!!
Last week, I decided that after years of contemplating, I should make some wine from scratch instead of what I have always thought was cheating.
Using a 1970's book, I have cut some pears up, added enzyme, camden tablets, yeast, sugar, nutrient, sultanas etc - all at the required interval over a 24 hour period. For four days - with a cloth cover on top of the bucket (whilst using a fish tank heater to keep a constant temp), I have stirred the concoction daily as it has bubbled and frothed slightly.
Excitedly, I have then transferred the strained liquid to my fermentation I drum and have placed the heater inside before sealing with an airlock.
The liquid smells good - definitely shows the right signs. However, there does not appear to be any 'life' in it. No bubbles, no fizz, no action. Is this normal at this stage?
I normally make kits at 20 litres a time. I always ensure that everything is sterile and usually do not have an issue.
Do I need to be patient or have I gone wrong? The recipe states that I should rack the wine in 6 to 8 weeks from now, dependant on the SG and/or once bubbling and frothing has ended? Bubbling? Frothing? Help!
Thanks, John.
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