Home made wine making

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Hi Keith my name is Dan and I’m tring to make my first batch of home made Sauvignon blanc.
I bought 15 gal of grape juice and a 16 gal demijohnI put all 15 gal in the demijohn and added my potassium metabisulphite , pectic enzyme, yeast nutrient and my yeast .I found out later I should have waited 24 hours before putting in the yeast . So I don’t know if I screwed up the batch or not , I started the batch on sept. 25 , should I add more yeast or let it be . How long should it sit before I rack it , and can I rack it into another 16 gal demijohn . Please help

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Hi Keith this is Dan with the way to meny gals of wine. Thank you for getting back to me in a timely manner, thank you for the useful information which I will follow to the tee..I will keep in touch with you and let u know how things worked out, if things work out right I will b more than glad to send u a few bottles
Again thank you so moch ?

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15 gallons is a lot for the first time! Don’t worry: you can fix this. However, next time you should use less juice (you are going to need more space for the fermentation) and 86 the potassium metabisulphite, pectic enzyme, and yeast nutrient. All you need is grapes and yeast.

To fix this, you need to start a yeast culture and then add it into the must. This is going to take a day or so, so cover the demijohn with plastic wrap and put it outside or somewhere it will stay cold (under 55 degrees is best) so it won’t spoil.

You are going to need to make a yeast starter. Here is a link to make a fast and easy one: http://winemaking.jackkeller.net/YeastStarter.asp

Once it’s going (it will be very frothy and active when it’s active) add it into the juice. You should see activity in less than a day.

In the future, you should ALWAYS make a yeast starter ahead of time. You probably killed the yeast when you added the potassium metabisulphite. One of the tricks of fermentation is always start with strong, healthy yeast colony.

Let me know how it works out.

Keith

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