Right guys! Im jumping in feet first and have decided to make 2 gallons of strawberry wine and 1 gallon summer fruit wine made from tinned fruits. Im relativley new on here and up to now only made some turbo cider but want to make some nice wines that can be enjoyed now or later at up and coming parties. So wish me good luck!!
If I need help along the way, be sure I'll be asking on this thread and hope you guys will point me in the right direction, which Im sure you will..
Newbie making wine...
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beesley121
ok guys Im stuck with something!
Imade the 3 gallons of the above and when I came to add pectolose I did not have enough (recipe require 3 tsp to a gallon left then for 24hrs, then yeast is pitched). I only managed to add approx 1 tsp to each gallon.
Problem is that Ive been to the local HBS today and they have not got the exact same pectalose that I originally added. I originally added Harris filters super enzyme but now only have youngs brew pectolase to add, so My question is
Will I be able to add the youngs brew pectolase to the harris filters stuff and If so should I leave it a further 24hrs to work its magic or just pitch the yeast in at the same time??
Many thanx in advance guys[/img]
Imade the 3 gallons of the above and when I came to add pectolose I did not have enough (recipe require 3 tsp to a gallon left then for 24hrs, then yeast is pitched). I only managed to add approx 1 tsp to each gallon.
Problem is that Ive been to the local HBS today and they have not got the exact same pectalose that I originally added. I originally added Harris filters super enzyme but now only have youngs brew pectolase to add, so My question is
Will I be able to add the youngs brew pectolase to the harris filters stuff and If so should I leave it a further 24hrs to work its magic or just pitch the yeast in at the same time??
Many thanx in advance guys[/img]
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Crossbow
In theory, since pectolase is enzyme based, if you use less, it will just take longer, and using two brands won't be a problem. Since the purpose of pectolase is to break down the complex sugars that yeast can't handle into more simple ones it can, theres no real reason why you cant have them working at the same time.
On the other hand, I have no practical experience of using pectolase......
On the other hand, I have no practical experience of using pectolase......
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TAXMACKEM
I do wine from tinned fruit too and think pectolase is pectolase,it should be fine,but I WOULD leave it another 24 hrs. Its only one more day to wait. I think Strawberry is a little weak for wine IMO, it comes out with little colour, and quite a weak taste. I'v just done a summer fruit one too, only I used a plastic tub of fruit from A*da, its just finished,lovely colour and smells good !
Good luck with them anyway
Good luck with them anyway
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Duffbeer
[quote="beesley121"]ok guys Im stuck with something!
Imade the 3 gallons of the above and when I came to add pectolose I did not have enough (recipe require 3 tsp to a gallon left then for 24hrs, then yeast is pitched). I only managed to add approx 1 tsp to each gallon.
Problem is that Ive been to the local HBS today and they have not got the exact same pectalose that I originally added. I originally added Harris filters super enzyme but now only have youngs brew pectolase to add, so My question is
Will I be able to add the youngs brew pectolase to the harris filters stuff and If so should I leave it a further 24hrs to work its magic or just pitch the yeast in at the same time??
Many thanx in advance guys[/img][/quote
Unless your making plum or pear wine (hard to clear) 1tsp of pectolase per gallon is plenty, also Harris super enzyme is excellent stuff I feel your good to go. 3 teaspoons per gallon seems a little overboard to me even for the hard to clear fruits.
Imade the 3 gallons of the above and when I came to add pectolose I did not have enough (recipe require 3 tsp to a gallon left then for 24hrs, then yeast is pitched). I only managed to add approx 1 tsp to each gallon.
Problem is that Ive been to the local HBS today and they have not got the exact same pectalose that I originally added. I originally added Harris filters super enzyme but now only have youngs brew pectolase to add, so My question is
Will I be able to add the youngs brew pectolase to the harris filters stuff and If so should I leave it a further 24hrs to work its magic or just pitch the yeast in at the same time??
Many thanx in advance guys[/img][/quote
Unless your making plum or pear wine (hard to clear) 1tsp of pectolase per gallon is plenty, also Harris super enzyme is excellent stuff I feel your good to go. 3 teaspoons per gallon seems a little overboard to me even for the hard to clear fruits.
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beesley121
Thanx guys for your answers
Ive dicided to go halfway and meet everybodys advice.
Ive added 1 more tsp (more can't hurt) and pitched in the yeast so now I wait patiently.
I will let you know how I get on, this is really exciting for me as Ive never done anything like this before and at only 24 years old Im told im 'old before my time'.....
Ive dicided to go halfway and meet everybodys advice.
Ive added 1 more tsp (more can't hurt) and pitched in the yeast so now I wait patiently.
I will let you know how I get on, this is really exciting for me as Ive never done anything like this before and at only 24 years old Im told im 'old before my time'.....
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Crossbow
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beesley121
ok, Ive just looked at the liquor today to see how its going and it doesnt seem to be fermenting at all that quickly, just 1 or 2 bubbles per min. Anyway just found out that Ive only added half the amount of sugar than the recipe asked for so can I still add more sugar now. Shouldnt see what the problem would be!!
thanx
thanx
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Duffbeer
beesley121 wrote:ok, Ive just looked at the liquor today to see how its going and it doesnt seem to be fermenting at all that quickly, just 1 or 2 bubbles per min. Anyway just found out that Ive only added half the amount of sugar than the recipe asked for so can I still add more sugar now. Shouldnt see what the problem would be!!
thanx
Yes you can add it now, but it is probably best to add it in stages to allow the yeast to get accustomed to the late addition of sugar.
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beesley121
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beesley121
Hi guys, Its been a few days since my last post as Ive been away. Ive come home today and my strawberry wine as per lockwood1956 recipe has stoped fermenting as there are no bubbles being produced in the air lock. Problem is that because ive been away I couldnt check the sg and transfer to a clean demijon. so its still got all the 'crap' at the bottom.
So what should I do now as Ive never made wine before??
Should I add campden tablets? stabilising powder and then strain and bottle straight away.
Please guys, If you answer can You give me step by step instructions please and amounts if needed as Im a total newb to all ths
very much appreciated.
So what should I do now as Ive never made wine before??
Should I add campden tablets? stabilising powder and then strain and bottle straight away.
Please guys, If you answer can You give me step by step instructions please and amounts if needed as Im a total newb to all ths
very much appreciated.
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Duffbeer
Rack / syphon to a clean d/j leaving as much sediment behind as possible, add 1 crushed campden and 1/2 tsp of stabaliser per gallon, stir the wine vigorously every couple of hours for two days to de gas replacing airlock after each stirring, also ensure the d/j is topped up to 1 inch below the bung. Once de gassed leave it to rest a week or so untill completely clear, rack it again to another clean d/j before bottling.beesley121 wrote:Hi guys, Its been a few days since my last post as Ive been away. Ive come home today and my strawberry wine as per lockwood1956 recipe has stoped fermenting as there are no bubbles being produced in the air lock. Problem is that because ive been away I couldnt check the sg and transfer to a clean demijon. so its still got all the 'crap' at the bottom.
So what should I do now as Ive never made wine before??
Should I add campden tablets? stabilising powder and then strain and bottle straight away.
Please guys, If you answer can You give me step by step instructions please and amounts if needed as Im a total newb to all ths
very much appreciated.
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beesley121
Right Ive got yet another problem!!
Who said this brewing game was easy
I syphoned the liquor from the top of the sediment but when I came to strain the sediment using a tea strainer, the sediment passed through it.
Am I doing this right?? Ive now only got a demijon half full of the liquor!!
What do I do???
Please help, I dont want to ruin this as Ive put a lot of effort into this
(Forgot to say, the sediment on the bottom of the demijon is approx 2-3 inches high, surely I dont thrown this all away as I would lose around 2 pints)
Who said this brewing game was easy
I syphoned the liquor from the top of the sediment but when I came to strain the sediment using a tea strainer, the sediment passed through it.
Am I doing this right?? Ive now only got a demijon half full of the liquor!!
What do I do???
Please help, I dont want to ruin this as Ive put a lot of effort into this
(Forgot to say, the sediment on the bottom of the demijon is approx 2-3 inches high, surely I dont thrown this all away as I would lose around 2 pints)
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DRB