skint_golfer
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- Joined
- Jun 13, 2012
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Hello folks!
It’s been a while but I finally found the time, space and enthusiasm to start another batch of plum wine, the only problem is that the fermentation seems to have stuck when I racked into demijohns.
6.5kg plums
3.8kg sugar
4 gallons cool boiled water
4tsp nutrient
4tsp pectolase
1 sachet of Young’s general wine yeast
Everything was sterilised but no campden tablets used.
Started in a 5 gallon fermenter with loose lid, starting gravity of 1.085, yeast pitched straight into the it.
The plums were mixed twice daily for two days before yeast addition then twice daly for the next four days of fermentation.
As per the recipe the fruit/pulp was strained off and the wine racked into DJ’s with airlocks on day 5 then put into the understairs cupboard. It’s roughly 17-18 degrees C in there.
Since the first rack not a solitary bubble has plopped, it was doing well in the fermenter though - that was kept in the airing cupboard.
I’ve tried Young’s restart yeast and nutrient into each DJ without luck so I’ve made a yeast starter (1 pint must, 3tbsp sugar, 1/2 tsp nutrient, 1 packet Young’s general wine yeast). I was planning to pitch the wine back into a fermenter with the yeast starter and move it back to the airing cupboard.
Has anyone got any other suggestions for getting this going again? Or can spot what I’ve done wrong? It looks good and smells great so I really don’t want to tip it down the sink if possible.
Thanks in advance!
It’s been a while but I finally found the time, space and enthusiasm to start another batch of plum wine, the only problem is that the fermentation seems to have stuck when I racked into demijohns.
6.5kg plums
3.8kg sugar
4 gallons cool boiled water
4tsp nutrient
4tsp pectolase
1 sachet of Young’s general wine yeast
Everything was sterilised but no campden tablets used.
Started in a 5 gallon fermenter with loose lid, starting gravity of 1.085, yeast pitched straight into the it.
The plums were mixed twice daily for two days before yeast addition then twice daly for the next four days of fermentation.
As per the recipe the fruit/pulp was strained off and the wine racked into DJ’s with airlocks on day 5 then put into the understairs cupboard. It’s roughly 17-18 degrees C in there.
Since the first rack not a solitary bubble has plopped, it was doing well in the fermenter though - that was kept in the airing cupboard.
I’ve tried Young’s restart yeast and nutrient into each DJ without luck so I’ve made a yeast starter (1 pint must, 3tbsp sugar, 1/2 tsp nutrient, 1 packet Young’s general wine yeast). I was planning to pitch the wine back into a fermenter with the yeast starter and move it back to the airing cupboard.
Has anyone got any other suggestions for getting this going again? Or can spot what I’ve done wrong? It looks good and smells great so I really don’t want to tip it down the sink if possible.
Thanks in advance!