I am new to wine making, i have done about 8 kits including reds, whites and one port. I am now trying my first two from scratch, here is what i did and where i am at and a list of a few questions i have.
First is a 23L Apple raspberry, (Added sugar after topping up with water so its 24L)
10L of pressed apple juice, (i cored and froze apples and pressed once thawed)
4L of raspberries, in cheese cloth
White sugar, to get Sg to 1.090
1.25 tsp of grape tannins
5 tsps yeast nutrient
2.5 pectic enzime
acid blend after tannins to get .65%
Lavlen k1-1116 yeast
Starting temp was low 60's
I added all in ingrediants first night and raspberries squeed and removed just befor adding the yeast 24 hours later at a temp of 78.
Second batch was 19L Of just apple, (actualy 19L this time )
Same list and reading as last one except less to match 4gal instead of 5gal.
yeast was added on Aug 29, and tonight i checked on then and this is what i found.
apple/raspberry was sounding like it was bubling nice, with froth fron yeast on the top, witch i thought should have fell into the must. Sg reading was 1.09 no change ? so i gave it a gental stir, and still 1.09 and now no bubbleing sound,
Question, since there was rapberry seeds on the top would that have stopped yeast from falling into the must, and did this hinder the prossses, Should i add yeast booster at this time or wait another day now i stired it. (smell and color both good no change)
Apple, I checked on this one rapid bubbles, no foam, color turning a bit brown from green, and the smell is a bit different today, yesterday it smelt normal, and today smells a bit off. I have read about someone mentioning H2S befor is that what i am smelling? is it bad? do i need to do anything ?
Sg reading funny enough was 1.2 lol so i stired the must and rechecked it was still bubbleing after stiring unlike the other one and the Sg was now at 1.07, witch is what i would be exsceting.
Anyone willing to give some input would be great Thanks.
First is a 23L Apple raspberry, (Added sugar after topping up with water so its 24L)
10L of pressed apple juice, (i cored and froze apples and pressed once thawed)
4L of raspberries, in cheese cloth
White sugar, to get Sg to 1.090
1.25 tsp of grape tannins
5 tsps yeast nutrient
2.5 pectic enzime
acid blend after tannins to get .65%
Lavlen k1-1116 yeast
Starting temp was low 60's
I added all in ingrediants first night and raspberries squeed and removed just befor adding the yeast 24 hours later at a temp of 78.
Second batch was 19L Of just apple, (actualy 19L this time )
Same list and reading as last one except less to match 4gal instead of 5gal.
yeast was added on Aug 29, and tonight i checked on then and this is what i found.
apple/raspberry was sounding like it was bubling nice, with froth fron yeast on the top, witch i thought should have fell into the must. Sg reading was 1.09 no change ? so i gave it a gental stir, and still 1.09 and now no bubbleing sound,
Question, since there was rapberry seeds on the top would that have stopped yeast from falling into the must, and did this hinder the prossses, Should i add yeast booster at this time or wait another day now i stired it. (smell and color both good no change)
Apple, I checked on this one rapid bubbles, no foam, color turning a bit brown from green, and the smell is a bit different today, yesterday it smelt normal, and today smells a bit off. I have read about someone mentioning H2S befor is that what i am smelling? is it bad? do i need to do anything ?
Sg reading funny enough was 1.2 lol so i stired the must and rechecked it was still bubbleing after stiring unlike the other one and the Sg was now at 1.07, witch is what i would be exsceting.
Anyone willing to give some input would be great Thanks.
