plums

[godfrey]

aye, it is, love the recipe for prison booze :rofl:

think i will pass on that one if you dont mind. i only got my copy as i got it from the works very cheap.

i think you only supposed to read that recipe, not to brew it :lol:

it does say in requirements... 1 long prison sentence,
and I have no plan to make the prerequisite here :rofl:

 

[iceo]

aye, it is, love the recipe for prison booze :rofl:

think i will pass on that one if you dont mind. i only got my copy as i got it from the works very cheap.

i think you only supposed to read that recipe, not to brew it :lol:

it does say in requirements... 1 long prison sentence,
and I have no plan to make the prerequisite here :rofl:

you never know when your brewing skills will come in handy

 

[peteplus1]

Heard about the clearing issue wirh plums. Does it take longer than average?

Also on this note, how long should you give a wine before going down the finings route? Ive got a dandelion, hawthorn blossom and elderflower doing their thing. Dandelion has cleared great. Elderflower getting there but less so with the hawthorn. All are roughly 3 months in....

 

[hypnoticmonkey]

did you get a reliable SG for the must ?

It's not possible when you've been fermenting on the pulp. The presence of pulp in the must will do things to the surface tension on the hydrometer, causing it to no give a true reading.

More importantly, though, the true reading that you might theoretically get is absolutely meaningless. There was sugar in that fruit that has been fermented and converted to alcohol. There's no way of telling how much of this has taken place with an hydrometer, so the number you get for your gravity isn't an OG, it's just a gravity at some point during the fermentation, which is quite useless for analytical purposes.

The best method is the one as described: find out % sugar in your fruit, assume 90% of that gets extracted and multiply that by the weight of fruit that you have.

 

[iceo]

I put the must though a sieve to take the pulp out before taking a reading . got .030 added sugar took another reading sieved again got .070 added more sugar then added yeast
I only wanted an idea what % the finished wine will.

 

[hypnoticmonkey]

I only wanted an idea what % the finished wine will.

Sadly, you won't get that by taking the gravity after it's been fermenting on the pulp for a while. The gravity by that point will have changed significantly from the original gravity and there's absolutely no way of knowing what it would have been at the start. That's why you have to calculate it from sugar contents of fruit when you're fermenting on the pulp. A gravity reading at that stage doesn't tell you anything, really.

 

[iceo]

I only wanted an idea what % the finished wine will.

Sadly, you won't get that by taking the gravity after it's been fermenting on the pulp for a while. The gravity by that point will have changed significantly from the original gravity and there's absolutely no way of knowing what it would have been at the start. That's why you have to calculate it from sugar contents of fruit when you're fermenting on the pulp. A gravity reading at that stage doesn't tell you anything, really.

is that the same if no fermentation had taken place at the point of the reading were taken

 

[hypnoticmonkey]

I only wanted an idea what % the finished wine will.

Sadly, you won't get that by taking the gravity after it's been fermenting on the pulp for a while. The gravity by that point will have changed significantly from the original gravity and there's absolutely no way of knowing what it would have been at the start. That's why you have to calculate it from sugar contents of fruit when you're fermenting on the pulp. A gravity reading at that stage doesn't tell you anything, really.

is that the same if no fermentation had taken place at the point of the reading were taken

If no fermentation had taken place then you won't have the problem mentioned above but if you then plan to ferment on the pulp you will have an issue that the reading you took was before all the sugar and juice had been extracted from the fruit.

 

[iceo]

i know the reading will be under the as i cant test all the sugar but it was a ball park figure so .030 to .070 with 600g so adding 150g sugar would give me .090 then adding in the fruit sugar(10%) .110ish .

and it looks like its just about finished as the pulp has sunk but still giving small amounts of co2 off

note: the numbers are guesses

 

[iceo]

its now been racked but still has alot of cr*p in the bottom of the DJ but i will rack again in a week or so. but the readings are now 992 .colour is ok but the taste is bland and sharp . six months in the shed will help that