Thread for questions and discussion on new winemaker series

[TheBigEasy]

Thanks for that.

[spritzer]

Yes. While pineapple is lowish in pectin you should make a habit of adding it as a matter of course to all your fruit wines. It saves a lot of heartache at the end of fermentation.

Thanks for your response Mamgi

Just a wee quickie update.... Both the apple and the pineapple are well into the fermentation process

[lockwood1956]

You could add pectolase at the rate of 1 tsp per gallon, if you haven't done so allready, its never too late!

[spritzer]

You could add pectolase at the rate of 1 tsp per gallon, if you haven't done so allready, its never too late!

**runs into kitchen to add the pectolase to pineapple wine**

[lockwood1956]

**runs into kitchen to add the pectolase to pineapple wine**

lol

too funny

[spritzer]

The apple wine is going great
One blllooop every 3/4 seconds

The pineapple wine is going crazy man !!
One bloop every second. Its been like this for 2 days now.

Will keep you all posted.

Carole

[brewbie]

Christmas Pud Wine #4

Started this wine 2 nights ago and followed the instructions to the letter, so last night i started to add the sugar and things didn't go exactly to plan.

For my own refernce i decided to take an SG reading of the must before i added any sugar...I strained the must through a fine sieve into the trial jar and got a reading of 1046.

I dissolved 1lb of sugar in boiling water and added it to the must slowly taking readings as i went, after it was all added the SG reading was only 1060???.

So i decided to dissolve another 1lb of sugar and continued adding small amounts and checking until all the second dose was added...After 2lbs of sugar was added the SG was still only 1090???!

I decided that as the recipe only said you would need 1lb of sugar give or take i didn't dare add any more. Does anyone know what might of happened?

[Hippie]

Sounds just right to me.

No concerns seen here.

[brewbie]

Just concerened because Duffbear stated that you should aim for an SG reading of 1130 and then stop adding sugar?

[Mamgiowl]

Did you take a reading at the beginning of the process, and if so how much was the drop to 1046? That might make a difference. I must say 1090 seems fine to me but I've never made this wine so what do I know. Duff will be here in a minute and he's really the one to answer you

[brewbie]

Did you take a reading at the beginning of the process,

No, sorry i didn't

[Mamgiowl]

Ooops!

[Duffbeer]

Have you added the grape juice,mixed dried fruit and tinned peaches ? If your quite sure your readings are correct then add more sugar, bear in mind it is constantly fermenting and sg dropping, I wouldn't add any more than another 1lb of sugar though. As for the difference it could possibly the make of the pudding.

[Duffbeer]

No, sorry i didn't

Then there's probably nothing to worry about if youv'e followed the instructions, it states to top to 1.130 after 24 hrs, you did this after 48 hrs so 1.130 wouldn't be reached as the sg would have been lower.

[Hippie]

There is something about this wine I am not getting.

What is it?