My out of date wine kit, is a 7 day thingy, and it says its best to start it at 25c.
Can I start it now (expect it will just take longer) and is a hydrometer really neccesary ?
Hydrometer ?
-
Petrovitch
Methinks they mean it's best to pitch the yeast at 25c (or wait til the liquid has cooled down to 25c), you want to be fermenting at below 20c really, higher temps can cause off flavours to develop.
A hydrometer is very useful (and cheap), aside from being able to work out how much booze you're making (if you're fiddling with recipes they're a must) they can help you to see how a brew is progressing. You can ferment away without one but if you can hold out and grab one that'd be better, Wilkos sell em for 3 quid odd.
A hydrometer is very useful (and cheap), aside from being able to work out how much booze you're making (if you're fiddling with recipes they're a must) they can help you to see how a brew is progressing. You can ferment away without one but if you can hold out and grab one that'd be better, Wilkos sell em for 3 quid odd.
-
celt
-
celt
Got the yeast and hydrometer today.
It is a Bards Italian red and it does actually say to ferment in constant temp between 20-30 C (best over 25 C) however it does add it will take longer if a low temp so reckon I will just crack on.
It has oak chips in it. Now I dont mind the odd glass of oaky wine but I dont fancy 30 odd bottles of it. So will it be ok to leave out the oak chips ?
Any tips on using the hydrometer welcome.
Thanks for the help so far.
It is a Bards Italian red and it does actually say to ferment in constant temp between 20-30 C (best over 25 C) however it does add it will take longer if a low temp so reckon I will just crack on.
It has oak chips in it. Now I dont mind the odd glass of oaky wine but I dont fancy 30 odd bottles of it. So will it be ok to leave out the oak chips ?
Any tips on using the hydrometer welcome.
Thanks for the help so far.
-
Duffbeer
You could leave the oak out if you wished, but my advice would be to stick with the instructions, oak doesn't always leave an oaky taste it is often added to kits to enhance other flavours.celt wrote:Got the yeast and hydrometer today.
It is a Bards Italian red and it does actually say to ferment in constant temp between 20-30 C (best over 25 C) however it does add it will take longer if a low temp so reckon I will just crack on.
It has oak chips in it. Now I dont mind the odd glass of oaky wine but I dont fancy 30 odd bottles of it. So will it be ok to leave out the oak chips ?
Any tips on using the hydrometer welcome.
Thanks for the help so far.
As for useing the hydrometer link below..
http://www.winesathome.co.uk/forum/show ... php?t=2008
-
celt
-
lockwood1956
-
Adam
-
celt
Have looked at the link on the hydometer and can tell I am ging to have probs as my brain goes into instant freeze mode on the subject of maths.
(All down to a bullying teacher tho thats another story)
I took a reading after doing the wine, tho according to the link, I should have let it cool first.
The main prob is, the hydrometer is from wilkos and the container is a dull plastic that you cant even see through, ? made worse by red wine.
As far as I can tell, the reading was 1.070. tho I had to tilt it slightly to look in ?
I gather I am best taking a reading every day, so do I have to sterilise the hydrometer every day and also, say a plastic cup to get a bit of the wine out ?
(probably use up a bottle of wine taking samples or do you tip it back in)
One more thing, the airlock has a small plastic stopper on the top. Should this be on while fermenting or left off ?
(All down to a bullying teacher tho thats another story)
I took a reading after doing the wine, tho according to the link, I should have let it cool first.
The main prob is, the hydrometer is from wilkos and the container is a dull plastic that you cant even see through, ? made worse by red wine.
As far as I can tell, the reading was 1.070. tho I had to tilt it slightly to look in ?
I gather I am best taking a reading every day, so do I have to sterilise the hydrometer every day and also, say a plastic cup to get a bit of the wine out ?
(probably use up a bottle of wine taking samples or do you tip it back in)
One more thing, the airlock has a small plastic stopper on the top. Should this be on while fermenting or left off ?
-
Adam
did you buy a trial jar... looks like a plastic cylinder from a science lab with measurement markings up its side. If not i started by using the plastic cover that came with my hydrometer too.
Don't freak out about the maths, worst comes to the worst you can pop the original gravity and final gravity on this forum and enjoy the deluge of slighlty varying answers you recieve.
Or do the falling over test. Stand and drink it glass by glass until you fall over its then a ___ glass fall over drink.
I haven't done a wine kit yet but i never return samples to the fermenter as i don't want to increase risk of infection. I drink them instead : } that way its my body and not the brew that can get sick.
There will be debate on this but i don't take readings everyday... i'd wait until the kits recommended number of fermenting days have passed and then take readings for a few days to see if it has stabilised.
smiles
adam
Don't freak out about the maths, worst comes to the worst you can pop the original gravity and final gravity on this forum and enjoy the deluge of slighlty varying answers you recieve.
Or do the falling over test. Stand and drink it glass by glass until you fall over its then a ___ glass fall over drink.
I haven't done a wine kit yet but i never return samples to the fermenter as i don't want to increase risk of infection. I drink them instead : } that way its my body and not the brew that can get sick.
There will be debate on this but i don't take readings everyday... i'd wait until the kits recommended number of fermenting days have passed and then take readings for a few days to see if it has stabilised.
smiles
adam
-
celt
Ah, right, so thats just a container its in, 
lol thought it was a bit weird !
Ref falling over, I remember my old feller used to do home brews.
We had regular partys as well. My Dad proudly announced in the pub his brew was ready (his first one) and was as strong as superman.
Back at the house, after last orders, his mate, who drank for England, says " C'mon Kenny Lad, lets sample this knockout brew of yours then.
He quaffed about a quarter of a pint, gave a loud belch, and announced it was a cracking pint. He had a few more swigs and fell like a fallen tree backwards and cracked his head open on the mantlepiece.
It was a few days later we found out that the brew was for 40 pints (or whatever) and my old feller had brewed it in a 20 pint container !
Happy days !
Anyway, just had a peek at my brew, and it seems to be frothing away nicely
So, looks like its back to wilkos for a proper hydrometer thingy, and a calculator !
Cheers Adam.
lol thought it was a bit weird !Ref falling over, I remember my old feller used to do home brews.
We had regular partys as well. My Dad proudly announced in the pub his brew was ready (his first one) and was as strong as superman.
Back at the house, after last orders, his mate, who drank for England, says " C'mon Kenny Lad, lets sample this knockout brew of yours then.
He quaffed about a quarter of a pint, gave a loud belch, and announced it was a cracking pint. He had a few more swigs and fell like a fallen tree backwards and cracked his head open on the mantlepiece.
It was a few days later we found out that the brew was for 40 pints (or whatever) and my old feller had brewed it in a 20 pint container !
Happy days !
Anyway, just had a peek at my brew, and it seems to be frothing away nicely
So, looks like its back to wilkos for a proper hydrometer thingy, and a calculator !
Cheers Adam.