So the drop was from 1100 to 1038? And then stuck?
Humm, not sure I can add much to the discussion but very interested to hear how things progress. Or not
Red berry tea bag wine.
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Humm, not sure I can add much to the discussion but very interested to hear how things progress. Or not
Ah right. I’m still relatively new to this, so I just dissolved two teaspoons of sugar in boiling water, added the yeast, and then when it settled, I just added it to the demijohn. I’m not sure whether it’ll work, but I’ll soon find out.
Yes, that’s it in a nutshell. TBH, whilst I’ll be a bit disappointed if it fails, it’s not the end of the world. The one thing I like above all else about home brewing is that I’m constantly learning, and if it’s from a failure, then so be it.So the drop was from 1100 to 1038? And then stuck?
Humm, not sure I can add much to the discussion but very interested to hear how things progress. Or not
LottieWine
Active Member
I had already tried to get it to start fermenting again using yeast, nutrient, sugar and some of the stuck wine. It didn’t work.
Using the restart yeast ( as recommended by CJJ Berry), I followed the instructions & consequently my wine started fermenting again & is now pretty much where I want it’s abv to be.
I might not have bothered if it had been a Fruit Tea Bag wine (which I might try soon), but this was a wine made from fruit from my one and only gooseberry bush…So it was worth The Faff, especially as it seems to have worked.
Using the restart yeast ( as recommended by CJJ Berry), I followed the instructions & consequently my wine started fermenting again & is now pretty much where I want it’s abv to be.
I might not have bothered if it had been a Fruit Tea Bag wine (which I might try soon), but this was a wine made from fruit from my one and only gooseberry bush…So it was worth The Faff, especially as it seems to have worked.
I’m afraid I gave up. I tried the restart yeast and nothing happened, so I consigned it to the sink plughole. I don’t like giving up, but I’ll just put it down to experience and try again after Christmas.
Sorry about that.
Any idea what went wrong? I'm about to start a batch of my own with fruit teabags and sugar.
Tbh I’m not really sure. It could be that the heat mat I used may have kept the temperature a bit too high. There again, it fermented really well for about 3 weeks, so I expected the hydrometer reading to be much lower than it was. I’m just putting it down to experience and ‘just one of those things’.
I’m sure your efforts will work out well.
LottieWine
Active Member
Oh that’s a shame. I bought some red berry tea bags from Lidl a few weeks ago. I’ve just finished drinking a batch of raspberry wine so I have a DJ free. Will give it a go when I get back from my allotment later today.
LottieWine
Active Member
Ok, I just checked the recipe from the link in your original post. I notice that the recipe doesn’t mention yeast nutrient. Wonder if that was the problem? The recipe says that it’s for 4litres and uses 1.5kg of sugar. I like it keep my DJs topped up (they are 5L volume). I’ll probably make 5L of must, keeping 1L back which I will add after 5-7 days of fermentation.
I did wonder about the nutrient, but decided to follow the instructions to the letter. I’ll probably try it again in the new year and use the nutrient to see if that makes a difference.
That's funny. I was just about to ask about nutrient. I started a demi john this morning and now the temperature has cooled to 18 degrees, I have pitched the yeast. I think I'll add nutrient as well, following the chat above.
The SG was 1092.
Is that expected/good?
The SG on mine was 1.100 so they’re similar.
Thanks. That's reassuring.
Berry454
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Definitely get some nutrients in as the yeast will really struggle to ferment once it hits 5-6% without adequate nutrients.
Look at the turbo yeasts that hit 20% they are LOADED with nutrients.
Not really needed to hit your typical cider ABV but crucial for wines.
Also, when you try again consider adding some grape juice along with the tea bag’s.
I’ve made several batches of teabag wine, if you search my username you should be able to find them.
My overall findings were that when teabag wine is made with just tea bags it’s very very thin and watery.
Adding approximately 2lt of red grape juice per 5lt adds plenty of body.
I also used the dried wine grape powder off eBay which was incredibly cheap.. A little of this power and teabags made a very nice red with lots of body.
Just using tea bag’s and getting the cost down to 25p a bottle might seem like an attractive option but you simply won’t make anything that you want to drink without at least adding a little juice or concentrate to give you body. Otherwise it’s just fruit flavoured alcoholic water.
Just speaking from experience here.
Look at the turbo yeasts that hit 20% they are LOADED with nutrients.
Not really needed to hit your typical cider ABV but crucial for wines.
Also, when you try again consider adding some grape juice along with the tea bag’s.
I’ve made several batches of teabag wine, if you search my username you should be able to find them.
My overall findings were that when teabag wine is made with just tea bags it’s very very thin and watery.
Adding approximately 2lt of red grape juice per 5lt adds plenty of body.
I also used the dried wine grape powder off eBay which was incredibly cheap.. A little of this power and teabags made a very nice red with lots of body.
Just using tea bag’s and getting the cost down to 25p a bottle might seem like an attractive option but you simply won’t make anything that you want to drink without at least adding a little juice or concentrate to give you body. Otherwise it’s just fruit flavoured alcoholic water.
Just speaking from experience here.
Thank you, that’s wonderful advice. I’ll give it a go in the new year.
Thanks
I just checked the dried wine grape powder on eBay. It wasn't cheap. Maybe I was looking at the wrong item?
Got a link please?
Thanks
Kentish Mike
Active Member
I started my brewing experience with fruit wines and looking at your thread, as others have already said, I am almost certain that a lack of nutrients was your problem. There's nothing in your recipe to provide them since it's just sugar and tea. If you brew with whole fruits, or juices then your yeast can extract some nutrients from the other (non sugar) elements present and you might get away without adding any extra, but not in this case. I know it's too late to be of help now, but maybe next time!
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