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  • Kiwi wine.

    Following Bobs no3 Kiwi fruit wine.

    4lbs skinned kiwi fruit.
    4 litres white grape juice.
    1 tsp pectolase.
    1 tsp bentonite.
    1 vitamin tablet.
    1 tsp yeast nutrient.
    1/8 tsp tanin.
    Cellar rats white wine yeast.

    Kiwi's peeled and chopped up then frozen for a week,then thawed.
    All ingredients added to bucket, sugar added to SG1090, (a bit high, never took account of the sugar in the fruit!!).
    Acid lever checked,, 5 TA with Ritchie test kit.
    Then 5mm sodium-met added and left for 24 hours.

    Yeast started off in glass of warm water with tsp of sugar and 1/4 tsp of yeast nutrient, left for 1/2 hour then added to must...

    Thats it for now apart from photo of yeast after 1/4 hour in the glass..
    Attached Files
    Everybody should believe in something -- I believe I'll have another drink....

  • #2
    wow,,just checked the SG, and its down to 1000 already,, in 3 days

    Have not got time to rack it tonight, so will do that tomorrow now..
    Everybody should believe in something -- I believe I'll have another drink....

    Comment


    • #3
      Wow! That is fast. My lychee took 3 days to start fermenting.

      What temperature have you fermented at?

      Rob

      Comment


      • #4
        Originally posted by robwrx View Post
        Wow! That is fast. My lychee took 3 days to start fermenting.

        What temperature have you fermented at?

        Rob

        that was my question !!

        I think I am seeing a temperature sensitivity pattern.

        I might run some sugar base trails at different temps.
        1. 1.5 gallon bulk made sugar base, 20 brix. Split 3 ways
        2. All yeast rehydrated in bulk 600ml. Split 3 ways.
        3. Each 200ml of yeast temp adjusted (externally) before adding


        By using a sugar base (sugar and water) there is nothing else to interfere and tasting it will also expose any differences caused by temp.

        What do you think 16 18 and 20c?
        Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

        Comment


        • #5
          It's amazed me how fast it's dropped,,when you think it had an SG of 1090 plus whatever sugar there was in the kiwi fruit!!

          I took the temperture when it was in the fermintation bin and it was 22c,,it's sat on the kitchen worktop,,so maybe it got a little bit too warm?? But then thats where i do all my wines,,maybe i need to find somewhere a bit cooler??

          Just racked it,,and took a photo,(excuse the quality,all my digi cameras got flat batteries, so had to use the mobile phone camera).
          Took the temp too and this morning it's 20c.

          So maybe your right cellar rat,, it might be a temperture thing?? I don't know??

          But when it was in the bin,,i've got a air lock on the lid and it was bubbling like mad and you could hear it fizzing..
          Attached Files
          Everybody should believe in something -- I believe I'll have another drink....

          Comment


          • #6
            Well balanced musts, with the correct amount of nutrient, and in a reasonable temperature, and most importantly .....with a good quality yeast....... will properly rip through sugar in no time at all


            will try to start some experiments of my own this weekend.
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #7
              Just checked the SG, and its 996, really slowed down now. The airlock is doing a bubble roughty every 40 seconds. Still at the same temp as before.
              Everybody should believe in something -- I believe I'll have another drink....

              Comment

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