i did a beetroot wine for the first time as i had grown some in my polytunnel,it went mental straight away,it fissed for England for the week then stopped dead,now i`m not experienced with wine making,started summer 2 years ago,with the help of a freind and an old wine book from the charity shop,i do elderflower wine and nettles and ginger wine,i am progressing slowly,i use no additives just yeast,sugar,lemons and oranges,i have had good results and last year added gorse to my colection,which was lovely,now i am trying beetroot,i guess the sugar content has been the problem as i added the same amount as in elderflower etc,what can i do,i dont want to lose it as i grew it myself and used all i had in the wine,....help
wine fermenting too fast
- Thread starter sheila
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Hi Sheila and welcome to the forum :
I expect your âproblemâ isn't a problem at all, and is more to do with temperature than sugar content.
A slightly longer, slightly cooler fermentation will usually produce a better result, but that isn't always easy to achieve.
Do you have a hydrometer? If so, what does it read?
I would suggest that you try to move your DJ (or other fermenter) somewhere cooler and leave it alone for a couple of weeks. Above all, keep it somewhere dark or throw a black bin bag over it, beetroot wine has a tendency to turn brown.
I expect your âproblemâ isn't a problem at all, and is more to do with temperature than sugar content.
A slightly longer, slightly cooler fermentation will usually produce a better result, but that isn't always easy to achieve.
Do you have a hydrometer? If so, what does it read?
I would suggest that you try to move your DJ (or other fermenter) somewhere cooler and leave it alone for a couple of weeks. Above all, keep it somewhere dark or throw a black bin bag over it, beetroot wine has a tendency to turn brown.
thank you,i have taken my beetroot wine to a colder part of the house and covered it with a black bag,it isnt moving at all is it time to bottle?or shall i leave it a couple more weeks?its only 11 days old, i was tempted to add more sugar to get it going again but havnt as yet,all i want is for it to be usable 
:lol: Oh that's a good one :rofl:sheila said:
I'm sorry to have to tell you that should probably be left for another 2-3 weeks before racking to a clean demijohn, then left somewhere cool for another 2-3 months to clear, then racked again, then probably left for another 3-6 months before bottling.
Any chance of a few numbers?
I assume it was a gallon you made?
How much sugar did you add?
What yeast as used?
You say now covered in a black bag, is that the demijohn that is covered? I presume that the wine is not in a bucket doing the primary fermentation.
I assume it was a gallon you made?
How much sugar did you add?
What yeast as used?
You say now covered in a black bag, is that the demijohn that is covered? I presume that the wine is not in a bucket doing the primary fermentation.
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