garlic wine not fermenting.

[hotwheels_taylor]

A couple of days ago i made a gallon of garlic wine using:

5 bulbs of garlic
4lbs sugar
1 gal. Mineral water
Gervin universal wine yeast
Energizer
Pectolase

Still no bubbles in the airlock after three days, everything was sterilised and the temperature is around 22 celsius, any advice given would be greatly appreciated. I just cannot workout what is going on.

 

[Moley]

What is that evil sounding brew in?

Are there any other signs of fermentation? Any froth on top? Can you hear it fizzing?

Chances are, the gas is just escaping some other way.

 

[hotwheels_taylor]

To be honest im already regretting the idea of it, its in a glass demi-john at the moment with a very old bung and airlock, might be worth me trying a newer bung and airlock because the bung thats in it is about thifty-five years old, it doesnt seem to be fizzing at all at the moment

 

[Moley]

Could be that the bung isn't making an effective seal, or your yeasties could have taken one look at all that sugar and told you to get stuffed, that really is a LOT and would come as quite a shock to them.

Try a new bung, and give it another couple of days.

 

[hotwheels_taylor]

Ok thanks for the advice, ill try the new bung and see what happems, i have to say though due to the overwhelming smell of garlic, if this brew actually goes anywhere ill leave the garlic out of my wines in future :sick:

 

[pittsy]

serves you right making Garlic wine , no offence but ...did you really think it was a good idea :rofl: :rofl:

 

[calumscott]

If I was a yeast, faced with 5 bulbs of garlic, I'd just curl up and die... :lol:

 

[Moley]

no offence but ...did you really think it was a good idea

Well hang on a minute Pittsy, I was going to ask if hotwheels had a recipe or had made it up, and was going to say that if you can't find a recipe there's probably a good reason.

Having been part of the Tomato Challenge I'm not really in the best position to cast aspersions.

But ...... I googled “garlic wine” and Jack Keller has a recipe.

There's also a YouTube clip of Oz & James, but I can't view that at the moment.

 

[hotwheels_taylor]

I personally wouldnt reccommend at this point, brewing it in the way i have, a few bulbs too many of garlic i think, although at the same time i made a scotch bonnet and ginger wine which started bubbling properly aboit six hours later, it smells much better than the garlic. I didnt follow a recipe for either of those because i couldnt actually find a pure garlic recipe so i just made it up.

 

[alanywiseman.]

I think it may be an acquired taste

 

[pittsy]

I think it may be an acquired taste

That's pretty much how i thought it would be :lol:

 

[Loetz]

There's a bar I go to that has a big DJ full of garlic schnaps sitting out on display. I get a shot almost every time I go. It's absolutely disgusting and the wife hates me for what it does to my breath, but I think it's kind of funny.

 

[oldbloke]

The Isle of Wight has a annual garlic festival, they do garlic beer, but it's really an average lager with soem garlic chucked in it as far as I can tell. It;s not bad if you like garlic.

 

[Moley]

The Isle of Wight has a annual garlic festival, they do garlic beer

I've been to it, and tried the garlic beer - just a half pint, and I didn't go back for any more :sick:

I think it may be an acquired taste

That's pretty much how i thought it would be :lol:

Yes, I can't watch YouTube clips at w**k but I've just watched it now.

Like I said, Jack Keller offers a recipe, but he does say it's a cooking wine.

 

[Brewtrog]

Reading the Jack Keller recipe ( http://winemaking.jackkeller.net/reques24.asp ), you've underdone it on the garlic, I reckon it'd make a fairly decent cooking wine, use it in place of garlic, might even give it a go at some point

 

[Pearlfisher]

Should have an interesting boquet. :sick:

 

[wezil]

Hi try adding some yeast nutrient and citric acid,(lemon juice, but mind the preservatives, morrisons own has only got metabishulpide, Tesco's own lime juice is the same) . I never used to, but chucked some in my last WOW about halfway through fermentation (started at 1.120 and it now just below 1.00.) I can only take it that the nutrient made a difference ,never gone quite that low before!! Or if that fails garlic is a good antiseptic! Might try a garlic and brussell wine for those people that don't return the bottles :twisted:

 

[GeorgeSalt]

Reading the Jack Keller recipe ( http://winemaking.jackkeller.net/reques24.asp ), you've underdone it on the garlic, I reckon it'd make a fairly decent cooking wine, use it in place of garlic, might even give it a go at some point

It looks very useful as a cooking wine - garlic and white wine all in one bottle, and if you grow your own garlic it's certainly one way of spreading a glut. But into small bottles.. not something you're going to take a swig of whilst cooking.

 

[Onionman]

I think it may be an acquired taste

I very nearly peed myself laughing at that. Priceless!