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UPDATE!!! - look at my last posting
I'm trying this forum as replies have dried up on another forum and I really need to know what to do, as it's 3 days old now.
Evening Chaps,
I started a couple of 4.5l demis Tuesday lunchtime with my usual t-bag wine. Now I've made this wine regularly since last year, all without problem. This is the recipe:
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs red grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon tartaric acid (I used citric acid as that was what I had)
1 tsp Youngs wine yeast
Sugar to sg 1.080 or 1.090
Boil 2 ltrs of water in a large pan and switch off the heat, add the t bags and allow to infuse for about 15 minutes. Squeeze the t bags and remove – NOW ADD THE SUGAR, SO IT WILL MELT, allow the liquor to cool.
Add to the d/j the grape juice, pectolase, nutrient and acid.
Add the cooled liquor and sugar -TAKE THE SAMPLE, - until - sg 1.080 / 1.090, add the yeast or starter, cover and ferment to dry.
Once ferment has ceased stabilise and leave to clear, use finings if you prefer.
Thing is, this usually starts bubbling after about 5-7 hours - 72 hour later and... NOTHING!! Not from either of them! I'm concerned... What would you do?
UPDATE FROM THURSDAY:
I sanitise with Milton but do rinse it off even though it says no rinse.
When I first put 'demis in the airing cupboard - where they ALWAYS go, within the first hour all seemed normal - there are floating bits moving up n down the demi, then starting to collect at the top - this is usually followed a few hours later by the fermentation starting. Only this time, all activity had ceased when I looked a few hours later. There's bits suspended in the liquid, but no movement. I changed the bungs and airlocks, but nothing happened. What else should (could) I do now, please, apart from panic?
One funny person suggested that as it was a very inexpensive wine anyway, why not just pour it away and start again? Well, I don't like *giving up* that easily so need to try all suggestions.
Ange
x
I'm trying this forum as replies have dried up on another forum and I really need to know what to do, as it's 3 days old now.
Evening Chaps,
I started a couple of 4.5l demis Tuesday lunchtime with my usual t-bag wine. Now I've made this wine regularly since last year, all without problem. This is the recipe:
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs red grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon tartaric acid (I used citric acid as that was what I had)
1 tsp Youngs wine yeast
Sugar to sg 1.080 or 1.090
Boil 2 ltrs of water in a large pan and switch off the heat, add the t bags and allow to infuse for about 15 minutes. Squeeze the t bags and remove – NOW ADD THE SUGAR, SO IT WILL MELT, allow the liquor to cool.
Add to the d/j the grape juice, pectolase, nutrient and acid.
Add the cooled liquor and sugar -TAKE THE SAMPLE, - until - sg 1.080 / 1.090, add the yeast or starter, cover and ferment to dry.
Once ferment has ceased stabilise and leave to clear, use finings if you prefer.
Thing is, this usually starts bubbling after about 5-7 hours - 72 hour later and... NOTHING!! Not from either of them! I'm concerned... What would you do?
UPDATE FROM THURSDAY:
I sanitise with Milton but do rinse it off even though it says no rinse.
When I first put 'demis in the airing cupboard - where they ALWAYS go, within the first hour all seemed normal - there are floating bits moving up n down the demi, then starting to collect at the top - this is usually followed a few hours later by the fermentation starting. Only this time, all activity had ceased when I looked a few hours later. There's bits suspended in the liquid, but no movement. I changed the bungs and airlocks, but nothing happened. What else should (could) I do now, please, apart from panic?
One funny person suggested that as it was a very inexpensive wine anyway, why not just pour it away and start again? Well, I don't like *giving up* that easily so need to try all suggestions.
Ange
x
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