Can someone help me with this please?
- Thread starter Joanie
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Joan I mash up the fruit as much as possible and put it in a bag. Things will usually fit- but something like a peach might not. You could split the batch during primary between two buckets and recombine into secondary. You could also get a 10 gallon primary.
NorthernWinos
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I divide my batches into 2 primaries most times as it seems the batches of fruit wines get bigger than 6 gallons....hate overflows....love extra wine.
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Joan, George carries them
http://www.finevinewines.com/ProdDetA.asp?PartNumber=5120
If you need to get this going- use two 7.9 gallon buckets or a couple big donut buckets. Improvise girl, improvise. You might as well get a 10 gallon one so you can handle the Fontenac you get when you come up to help pick some this fall and bring home 100 pounds in the Miata
Edited by: appleman
http://www.finevinewines.com/ProdDetA.asp?PartNumber=5120
If you need to get this going- use two 7.9 gallon buckets or a couple big donut buckets. Improvise girl, improvise. You might as well get a 10 gallon one so you can handle the Fontenac you get when you come up to help pick some this fall and bring home 100 pounds in the Miata
NorthernWinos
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I like using 2 primaries, usually have 3-4 gallons in each to start the fruit wines...I do use 2 pks of yeast, one in each bucket.......
They not as heavy and I can handle them....don't have to wait for help.
That's my way...Like Joan says....we each have our own styles of wine and making it.
They not as heavy and I can handle them....don't have to wait for help.
That's my way...Like Joan says....we each have our own styles of wine and making it.
MO-WINEAUX
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the local wine and homebrew equipment suplier ( mostly mail/e-mail )
sells an over priced primary with big spin on lidand a spigot. it is 9 gal
found the same thing at pet-s-mart as a dog food bin.
JC
sells an over priced primary with big spin on lidand a spigot. it is 9 gal
found the same thing at pet-s-mart as a dog food bin.
JC
G
Guest
Guest
Joan:
Your question doesn't make sense.
If a one gallon bucket will hold all the ingredients that make a one gallon batch, it's logical that a 6 gallon bucket will hold 6 times the amount.
If you are in fact,usinga 6 gallon bucket (not a 5 as some have mistakenly done in the past), then perhaps you're using the wrong amount of ingredients?
All I make are 6 gallon batches at a time (I'm considering upping that even more now) and I've not yet had a problem with ingredient volume issues on any type of wineincluding peach (I do use canned peaches).
What I've found from personal experience however, is that adding the directed amount of water before you add the fruit usually overflows the bucket somwhat.
Ergo, I add one liter (or gallon)less water than the recipe calls for, add all the rest of the ingredients including the fruit sock andthen add the remaining volume of water, what ever that may amount to.
No messy overflows.
Handyman
Your question doesn't make sense.
If a one gallon bucket will hold all the ingredients that make a one gallon batch, it's logical that a 6 gallon bucket will hold 6 times the amount.
If you are in fact,usinga 6 gallon bucket (not a 5 as some have mistakenly done in the past), then perhaps you're using the wrong amount of ingredients?
All I make are 6 gallon batches at a time (I'm considering upping that even more now) and I've not yet had a problem with ingredient volume issues on any type of wineincluding peach (I do use canned peaches).
What I've found from personal experience however, is that adding the directed amount of water before you add the fruit usually overflows the bucket somwhat.
Ergo, I add one liter (or gallon)less water than the recipe calls for, add all the rest of the ingredients including the fruit sock andthen add the remaining volume of water, what ever that may amount to.
No messy overflows.
Handyman
Well...the sugar and fresh fruit displace a whole lot of liquid in any fruit wine I've ever made. One gallon batches were started in at least a 2 gallon pail. Six gallon batches in a 7.9 gallon pail and if they fit, it's to the tippy top of the pail. I too add the last of the water at the end to avoid spills but sometimes it hasn't all fit or it's too full for my liking!
G
Guest
Guest
Joan:
You're right. It can be distressing at that.
What I've found after all my batches is patience and tollerance.
If I'm setting out for 6 gallonsI have a 7 gallon primary pail that I fill to the top with my 6 gallon batch.
At the end, I dispose of what won't fit in the carboy now days anyway, without the remorseI used to have. Come bottling time I dispose of (drink
this time) what ever I can't fit into the bottle.
The exactratio of water to sugar to fruit is not important when you start out. Getting them reasonably close is well enough.
Once again, home wine making is not rocket science and certainly not an exacting project with low tolerances.
If it were,we wouldn't be doing it.
Leave out more water till after you get your sugar and fruit in and then "top off" (ever heard that before?) with additional water or juice.
It's a whole lot less messy that way and I promise you, you won't lose any of your impact on the finished product.
Starting out in a primary that's bigger than the carboy is common sense. Ever notice how your 7 gallon primary after 2 to 3 weeks of fermentation is less full than when youtopped off with the fruitat start?
That's your fruit decomposing and fermenting down and your sugar being converted to gas by your yeastiesreducing the overall volume.
If you don't start out at 7 gallons (or 2 gallons) you won't end up with 6 gallons (or 1 gallon) without diluting by adding water to make up the diference.
Each time you rack you lose a bit more too.
As far as back sweetening,Iremove abouttwo to threeliters to a 4 liter,sanitised jug,pour 2 cups of thatinto a microwavable, glass measuring container,heat the mustabout 2 minutes and I then carefully and slowly (take head here lest you end up cleaning the over flowing frothfrom your counter and floors)add one cup sugarat a time stiring as I add till the sugar is near to completly disolved.
Then adding this to the original carboy, I mix the carboy thouroughly, check the s.g. and taste the results.
I repeat this till the carboy must reaches the sweetness level I desire, then add the ballance of what ever wine is still in the4 liter jug (It's never enough to alter the s.g. appreciably) to top off.
Doing this means I'm not watering my wine to add sugar or"top off".
100% wine.
If you're a LaurelHughes fan, HOUSE:
I then celebrate the success byconsuming the balance in the 4 liter jug that won't fit in the carboy oryou can save it under vacume, for topping off later.
You're right. It can be distressing at that.
What I've found after all my batches is patience and tollerance.
If I'm setting out for 6 gallonsI have a 7 gallon primary pail that I fill to the top with my 6 gallon batch.
At the end, I dispose of what won't fit in the carboy now days anyway, without the remorseI used to have. Come bottling time I dispose of (drink
The exactratio of water to sugar to fruit is not important when you start out. Getting them reasonably close is well enough.
Once again, home wine making is not rocket science and certainly not an exacting project with low tolerances.
If it were,we wouldn't be doing it.
Leave out more water till after you get your sugar and fruit in and then "top off" (ever heard that before?) with additional water or juice.
It's a whole lot less messy that way and I promise you, you won't lose any of your impact on the finished product.
Starting out in a primary that's bigger than the carboy is common sense. Ever notice how your 7 gallon primary after 2 to 3 weeks of fermentation is less full than when youtopped off with the fruitat start?
That's your fruit decomposing and fermenting down and your sugar being converted to gas by your yeastiesreducing the overall volume.
If you don't start out at 7 gallons (or 2 gallons) you won't end up with 6 gallons (or 1 gallon) without diluting by adding water to make up the diference.
Each time you rack you lose a bit more too.
As far as back sweetening,Iremove abouttwo to threeliters to a 4 liter,sanitised jug,pour 2 cups of thatinto a microwavable, glass measuring container,heat the mustabout 2 minutes and I then carefully and slowly (take head here lest you end up cleaning the over flowing frothfrom your counter and floors)add one cup sugarat a time stiring as I add till the sugar is near to completly disolved.
Then adding this to the original carboy, I mix the carboy thouroughly, check the s.g. and taste the results.
I repeat this till the carboy must reaches the sweetness level I desire, then add the ballance of what ever wine is still in the4 liter jug (It's never enough to alter the s.g. appreciably) to top off.
Doing this means I'm not watering my wine to add sugar or"top off".
100% wine.
If you're a LaurelHughes fan, HOUSE:
I then celebrate the success byconsuming the balance in the 4 liter jug that won't fit in the carboy oryou can save it under vacume, for topping off later.
