Apple Wine

[Kramnuko]

Just put 6 gallons of fresh apple juice in the primary, let see what happens. Followed E.C. Kraus recipe as a guideline. Did not need as much sugar as it calls for.

 

[Dend78]

keep us posted and we like pictars!!!

 

[Kramnuko]

Pitched the yeast and 10 hours later no activity. How long should I wait before pitching another envelope?

 

[dralarms]

About 24 hers for apple.

 

[Julie]

what was your starting sg, what is the temp, did you add any nutrient and what yeast are you using. To help you out we need to know what all you have done to this point.

 

[Chateau Joe]

what was your starting sg, what is the temp, did you add any nutrient and what yeast are you using. To help you out we need to know what all you have done to this point.

Everything she said plus how much k-meta did you add to your juice before you pitched your yeast?

 

[Kramnuko]

SG 1,080, yeast nutrient added , temp is 68f, yeast EC1118, 1/4 teaspoon k-meta, pectin enzyme.

 

[dangerdave]

That all looks good to me. Give it some time. It should get going on it's own.

 

[oldwhiskers]

I finally let some apple wine age to 5 months, it has gotten a lot smoother. Just keep an eye on it on the last third of the way, I have had a couple batches try to get stressed on me.

 

[Kramnuko]

That all looks good to me. Give it some time. It should get going on it's own.

When you say time, how long do you mean?

 

[dangerdave]

I have had some wines take several days to get going. EC-1118 (which I use often) is a very reliable and hearty yeast. It has never failed me.

Remember the three P's of winemaking. Patience, and his two little brothers (patience and more patience).

 

[fivebk]

It might help if you were to warm it up a little bit ( 72ish ) All my apple wines needed some acid blend and I also add some tannin.

BOB

 

[Kramnuko]

It might help if you were to warm it up a little bit ( 72ish ) All my apple wines needed some acid blend and I also add some tannin.

BOB

Thanks Bob, I did add that. Iwas trying to recall the recipe from memory.
Still no action but this is a first for me I ussual see fermintaion start within a few hours. I will try to warm it up a bit.

 

[dangerdave]

Ageed. A few degrees can make a difference. Anything yet?

 

[oldwhiskers]

Like dralarms said, usually it takes 24 hours to get a good indication of fermentation with apple wine, I generally use K1-V1116 yeast with most of my wines. I pitched the yeast on a cranberry wine last night at 7:30 and just checked it before getting online. It is 66[FONT=Liberation Serif, serif]°[/FONT]F and it has a good head of foam with the SG down 10 points.

If it is still not wanting to start, I would suggest doing a yeast starter and adding some of the must to the starter in stages after re-hydrating the yeast. This will acclimate the yeast to the must before adding it to the primary fermenter.

 

[dralarms]

My apple I'm doing right now took about 48 hrs or more to get cranking ( that you could see ).

 

[Kramnuko]

This morning there was visible action I the primary. SG 1.050 so it has dropped, cranking now.

 

[oldwhiskers]

This morning there was visible action I the primary. SG 1.050 so it has dropped, cranking now.

Glad to hear it, good luck!

 

[dangerdave]

This morning there was visible action I the primary. SG 1.050 so it has dropped, cranking now.

Patience wines out once again!

 

[Luc]

Depends on how much yeast you added.
If you added a low volume it could even take some day or two to get starting.

I just did an article on my web-log on how just 1 yeast cel could start a wine:
http://wijnmaker.blogspot.nl/2012/10/echt-maar-1-just-one.html

Thats why you shouls always make a yeast starter. This gets fermentation going fast and therefore prevents spoiling. Making a yeast starter is described here:

http://wijnmaker.blogspot.nl/2007/08/gist-starter-yeast-starter.html

Luc