First Attempt, Clears Too Quickly

[Bissrok]

This is my first time making wine, and I wanted to do something quick and cheap, so I could get a feel for it. I decided to make a gallon using store bought concentrate.

So, I boiled the sugar in water, let it cool, etc. Used 3 cans of concentrated Welch's grape juice, filled water to the gallon mark in a glass carboy. Mixed well. Added one crushed campden tablet, waited 24 hours. Rehydrated 1/5 of a packet of EC-1118 yeast according to directions, added it to the jug, which became hazy...

But then it got clear about a few hours later. I waited a week, but the sediment that had formed by then was about all I got. For all of this, I covered the opening of the carboy with cheesecloth and I kept the jug wrapped in a blanket.

Today's a week later and I siphoned the must into a new glass carboy, and attached an airlock. It's very hazy again, because I sucked up a bit of the sediment, but I'm thinking it might disappear just as quick as before.

I don't have a hydrometer, but I've kept everything sanitized and I've kept the house at 71 F. I just want to make sure I didn't screw up anything obvious. And if I'm supposed to wait 6 weeks or so for it to clear, it's going to be harder to tell when it's ready, and I'll have to check with a hydrometer every week or so. Any thoughts on what's going on?

One week, before racking:

One week, after racking:

 

[Duster]

As you mentioned, you need a hydrometer. there is several things that possibly went wrong biased on what you said. My first thought was that you killed the yeast. This may have been caused by adding too soon after the campden tablet or by the must being too warm when you added it from the sugar inversion. Possible it was too cold and the yeast never relay took off but if your holding a good 70* you should be fine if they are still alive. Have you noticed any activity in the air lock after racking?
Maybe post you exact recipe and the exact steps you took so that we can see what went wrong. Also what was the ingredients in the concentrate? if there were preservatives, it may never ferment.

 

[Bissrok]

I used:

34.5 oz (3 cans) Welch's 100% White Grape Concentrate (with no preservatives)
1/2 c sugar
1-2 g EC-1118 yeast
~92 oz tap water

I waited just over 24 hours after adding the 1 crushed campden tablet before adding the yeast. There were some chunks bigger than others, but they had all disappeared before I added the yeast. And, with the yeast, I believe the packet had me microwave some water for 10-15 seconds, add the yeast, wait ten minutes, then add to the must.

I don't see any activity in the airlock, but it's only been about two hours. I know that might take a day or two, but the clarity is bothering me. I'm thinking I might have added too little yeast, but if one 5g packet is meant for 5 gallons, it seemed natural to cut the yeast down to around 1 g (though I think I got a little more than that).

 

[Dokki]

When I make 1 gal. Test batches, I typically use half a packet of yeast and get a good fermentation within 24, typically start seeing a few bubbles within 12. I've also added campden tabs and pitched the yeast within 12 hours of each other without issue. I'd say get a hydrometer, add more yeast and add some yeast energizer should get it going.

 

[Dokki]

I don't normally rehydrate my yeast either, just sprinkle it on top the must straight out the pack, but that's just my preference.

 

[millwright01]

One thing for sure, if you are going to make wine, you need to have a hydrometer. I have never used concentrate, but you need a hydrometer to know that you have the right amount of sugar to start with, and to be able to tell if it has fermented. My guess, based on no activity, is that you have not had any fermentation. Not sure if it ever had enough sugar to start with or if something else went wrong. I can't help with the yeast question. I though you just pitched a packet regardless of 6 gallon or one. Someone else here will know that.

 

[Bissrok]

The recipe I had found claimed it would bring it to... an appropriate SG. Who knows, though? Since it was my first time, I just took their word that it would be a fair approximation. But, a hydrometer is on my list of things to buy quickly.

It's been a three or four hours now. I don't see any sediment forming, and the must is still as hazy as it is in the picture. Before, when I first added the yeast, it had all settled by now. I'll check it in 12 hours or so. If I don't see any signs of activity, I'll add a full packet of yeast, and just sprinkle it on top. Hopefully the sugar's not too low. That'll be hard to compensate for without proper supplies.


EDIT: Oh, and if I do add more yeast, do you think I should let it sit for a week without the air lock again, or should I go ahead and throw that on?

 

[Wade E]

I can almost guaranty the water was too hot and killed the yeast! I do not use hot water and have never had a problem, instead of heating up water just put the yeast in with some grape juice or apple juice and get it going first and then add that to the must. Make sure both the must and the jyuice you add the yeast to are around 75* and you should do fine, cooler and it will be hard to start.

 

[Dokki]

Its hard to say without knowing the sugar level. If you leave it open and its already done fermenting you risk spoilage/oxidation of your batch. I ferment open container though as well, so... I'd lock it up just in case, it doesn't really hurt it to ferment under lock, its just harder to take measurements and stir under lock. You can always remove the lock if you see activity.

 

[saramc]

Put your ear to the opening, do you hear any fizzle/sizzle? If you look at the wall of the carboy, do you see any fine, fine bubbles creeping up the sides and popping on the surface? If so, you have fermentation.

One issue may have been that you started your wine in the carboy and there was poor oxygen to surface area ratio. The yeast need oxygen. Did you stir the wine at least once a day, stirring up gently from the bottom? If not, that could explain a lot. When you racked it at your week mark, you gave it some oxygen and that may have kick started the ferment and this is why the yeast are still remaining suspended.
Consider investing in a 2 gallon food grade bucket, or a 2 gallon glass cookie jar with glass lid (local WalMartA), especially if you plan on making 1 gallon batches. But then again, the absence of a hydrometer does limit us. But if you put your ear to the top of carboy and listen--if you hear the fizzle/sizzle and/or you see the fine bubble moving up the sides of the glass (usually easy to see at the neck area) then you have lift off!!

I do know that 1/2 cup of granulated sugar will add 0.010 to your SG/per gallon. So you CAN get an approximate idea of what your starting SG was if you ever happen to mix up 1 can of Welch's White Grape(WWG) and 1/3 gallon water and taking a hydrometer reading. Just add 0.010 to it, and there you go, an approximate starting SG for your recipe. And I bet someone out there knows the SG of WWG 3 cans/gallon.

Don't be afraid to TASTE this mixture. I ALWAYS taste my mine before I pitch my yeast, and I always TASTE it at every racking. Eventually, you will get over the desire to taste all the time---or so they say. But your taste buds alone can tell you if something is fermenting; especially if you know it started sweet and the next time it is not as sweet, etc.

Spend the $5-$6 and get a hydrometer and please invest in a basic winemaking guide. Or I am sure the forum here has a good one you can download and review.

Keep us posted. And I will say this---when your Welch's White (Niagara) is done fermenting (SG 1.000 or less for 3 consecutive days), and it is clear and no longer dropping sediment after you rack it....consider stabilizing with k-meta/Campden plus sorbate and then adding 4-6 ounces of frozen limeade concentrate that has been thawed and is at room temperature plus sugar syrup until your SG reaches 1.020. It will have lime bits floating in it, so don't try to to filter them out, it will be normal for this to now look cloudy. It is all good. Let the wine sit in your carboy under airlock for at least seven days, use your hydrometer each day to make sure it has not started fermenting again. This is one good wine! Serve it chilled, on ice if you like with a twist of lime. I have even been known to add a shot of tequila to my glass. Niag-a-rita is born!!

 

[Bissrok]

One issue may have been that you started your wine in the carboy and there was poor oxygen to surface area ratio. The yeast need oxygen. Did you stir the wine at least once a day, stirring up gently from the bottom? If not, that could explain a lot. When you racked it at your week mark, you gave it some oxygen and that may have kick started the ferment and this is why the yeast are still remaining suspended.!

Ah! That's a good point! I didn't stir once, and the glass carboy was filled high enough that there was barely any oxygen touching the surface, even with the airlock off.

Thank you all for the tips, though. You're all amazing, thank you.


EDIT: I don't see any bubbles or hear any fizzing. If it's the same in the morning, I might run to the brewing supply store. As long as no fermentation's occurring, am I in the clear to take a hydrometer reading and add yeast/sugar and start from the beginning again?

 

[Wade E]

Yeah you should be fine to start all over again. Tske a hydrometer reading and let us know what you find.

 

[Bissrok]

I'm heading off to buy the equipment soon, but I did have one last concern.

Since I'm only making a gallon, and I'm losing a little every racking and every hydrometer reading, so I replace that with water before I throw the airlock on?

 

[Bissrok]

Alright, so I took a measurement, and my must had a SG of 1.082, but I got it up to 1.090 now. I also added a little more yeast (up to the full 5g now) and bought a spoon to stir it with daily.

One potentially large problem, though. When I checked the airlock, I didn't see any bubbles, fine or otherwise, but when I took the airlock off I noticed three good ones near the start of it. So if it's started fermenting, and I'm oxidizing it now and starting over... is it ruined?

Current

 

[tchuklobrau]

I wouldnt fear oxidation if you are entering fermentation, or are in ferm because of the the c02 being produced. It is after fermentation is complete,and most-all c02 is out of suspension that you need to limit exposure to air/fear oxidation

 

[Bissrok]

Ah, gotcha. That makes me feel a lot better.

There's certainly quite a bit of CO2 being produced, though. For a solid day it's been looking like I just popped open a can of soda in there. Going to recheck the SG later today. Since I verged from my original recipe, I was just planning on moving to the second fermentation after I hit a SG of 1.030

 

[saramc]

Keep the airlock off until your SG has dropped by 2/3.
In regard to volume lost due to checking SG and racking, you can decide what to top it off with...many people start a recipe based on one gallon + another 3 cups or so. Keep various sized bottles/bungs around, they will come in handy.
OR you can opt to top it up, with a same/similar juice..which will affect the SG, so keep track of the amount of sugar you are adding (if that is a major issue with you). When racking the actual wine, ie: ferment completed and you are just aging, some opt to top up with a same/similar wine. That is why it comes in handy to have an extra volume when you start your batch--you are making the same wine to use for topping up.

Keep us posted.