Fruit wine yeast

[rrawhide]

Hey all


I started a Vinters Harvest Blueberry 3 gallon batch 2 days ago. Have not done much fruit wine.


Fermentation has not started as of yet - BUT the instructions on the can says to sprinkle yeast on top of juice BUT I followed the instructions on the yeast package and started in a 1/2 cup of warm water - waited 15 minutes and then poured in. Does doing it one way take longer to get started that another? Temp is between 70-80 degrees.


I did add about 1/2 pound of raisins - would this cause anything? I also plan to add some oak in secondary - if I ever get there!!


Do I need to add another package of yeast?


Patience - patience - patience!!!


thanx


rrawhide

 

[Tom]

By chance did you add Campton tabs or K-meta? If you did and added the yeast to soon you may have killed the yeast.



Some yeasts will take a while to start.
What Yeast did you use?

Did you ck the gravity?

Give it a little more time.



Remember the 3 "P's" you have at the end if your msg..

 

[Wade E]

Did you use the Cotes Des Blanc yeast as this one usually takes 3 days to get going.

 

[rrawhide]

Hi all


I used the Red Star Premier Cuvee yeast.


SG was 1.094 when I started.


Temp 70-80.


Added the yeast the following day.


oh well - patience - patience - patience


gotta rememer the 3P's


Thanx


rrawhide

 

[Wade E]

What did you use as far as sulfite? Following the instructions on the can is confusing sometimes and easy to over sulfite.

 

[rrawhide]

Hi Wade


I used 3 campden tablets - crushed - waited a day and then added yeast when the temp came up to over 70. I have a brew belt on the primary too!


later


rrawhide

 

[Wade E]

You should be fine then!

 

[Waldo]

Did your recipe have any yeast nutrient? If not you might tryadding some nutrient and giving it another good stir

 

[intoxicating]

Also, watch the fine print on the raisins. Sometimes they add sulfer in some form to them. I usually rinse raisins well, and add them when I sulfite, so it can outgas for 24 hours before adding yeast.

 

[rrawhide]

hi all


1. I did add 2 1/2 tsp of yeast nutrient.


2. Raisins say 100% natural no preservatives. Brother in law gives me many many boxes so have to do something with them.


3. Went out and looked at the primary and YeHooooooooooooo it's started.


4. 3 P's - once again.


thanx all for everything - - - -


pH is 3.6
SG is 1.092
Temp is 80


rrawhide

 

[Wade E]

Id let that temp go down now so you keep more of the fruity esters. I always get it going then let it get down to low 60's on fruit and white wines.

 

[rrawhide]

Hey Wade


I let the temps go to 60-62 (removed brew belt) and fermentation sure has slowed down. ie"


1.072
1.070
1.070


in 3 days.


Is this ok or is it stuck?


If it is stuck what do I do about it? more yeast or more enegizer or ?


rrawhide

 

[grapeman]

That is moving too slow and may start to form some off flavors. Get the belt back on it and try to keep it in the upper 60's. I would want it in the secondary (under 1.020) by no more than two weeks. At the rate you are going it may never get there. Give it a good stir a couple times a day until it gets going again.


To get it going again put the belt on until the temp gets to where you want it and then put a few blocks of wood or something like that to hold the belt away from the bucket at a few places.

 

[rrawhide]

Thanx Appleman


Belt is back on and sg is still 1.070 - so will keep a close eye on it.


Thanx


rrawhide

 

[Tom]

rrawhide,

It can't hurt to add another pack of the same yeast if you have. (yeast starter is the best way)