My first fruit wine: Orange wine :)

[Tom]

shoot for .60

 

[BIGJEFF]

shoot for .60

ok thanks!
I will mesure again to make sure before adding anything...i'm not 100% I did it right the first time...

 

[BIGJEFF]

I took the S.G this morning and it's already at .010!!
I'm thinking about starting a badge of skeeter pee wirth the slurry so I'll rack at 1.005 what do you guys think?

 

[Tom]

go for it..

 

[BIGJEFF]

So just to make sure.....
The slurry is what ever I got left in the primary fermenter after staining the fruits?
How do I keep it until my must is ready for the skeeter pee?
Do I also add some of my orange "juice" (I'll have plenty left)

 

[BIGJEFF]

All right!
S.G reached 1.005 so I racked it into a 5 gal carboy and a 1 gal bottle, I first taught about putting it all in a 6 gal but decided to do it that way so I'll be able to use the stuff in the 1 gal to top up at the next stage (don't know if that was a good move??).
I also strained what was left in the fermenter to use as slurry for a badge of skeeter pee, there was quite a bit of juice left (about 6 cups) Is it how it's'done? It's'in the frige for now,I'll wait foe a reply b4 starting the SP...
Oh! I did have a taste and it quite good! REALLY orangy...that stuff is gonna be dangerous!!

 

[Tom]

U on your way to OBSESSION !! LOL

All looks good

 

[BIGJEFF]

U on your way to OBSESSION !! LOL

All looks good

LOL starting making wine from fruits just made my pre_existing winemaking obsession worst!!!!

 

[NSwiner]

I haven't done by putting the slurry in the fridge while the SP got started .I just put it in a jug and fed it a little sugar to keep it going for couple of days . But if it's in the fridge make sure you get it out so it will warm up before adding to the lemon juice mix . The slurry is the lighter coloured yeast stuff that settles on the bottom of the bucket you would normally throw out . I never throw any out now use it for SP or making any wine I start that has cranberry in it since it's hard to start also .

BTW I think SP started with an orange slurry would be fanstatic .

 

[BIGJEFF]

racking & campden tablets?

2 questions today...

1.My wine is ine the carboy for the secondary fermentation, according to the recipe I should leave it there for 3 weeks but after only 2 it's not bubbling anymore, SG is at 1.000 and I've put a pic of what it looks like...Should I rack it now?

2.How many campden tabs should I put in for 5 gal?

 

[Tom]

Just because you dont see bubbles dont mean its finished. Your gravity will tell you that. It should go down more to around .990. I would also give it more time to compact all the lees as well. Dont be in a hurry to rack.
Remember the 3 "P's"
You cant rush winemaking it has a mind of its own.

 

[BIGJEFF]

Just because you dont see bubbles dont mean its finished. Your gravity will tell you that. It should go down more to around .990. I would also give it more time to compact all the lees as well. Dont be in a hurry to rack.
Remember the 3 "P's"
You cant rush winemaking it has a mind of its own.

Thank you Tom!!

3 P's?
what about the campden?

 

[Tom]

Patience
Patience
Patience

1 tab per gallon crushed and dissolved before adding.

 

[BIGJEFF]

Patience
Patience
Patience

1 tab per gallon crushed and dissolved before adding.

Once again thx for the info lol

 

[BIGJEFF]

Stabilisation-clarification

My wine has been stuck a .998 for the last 3 days...I think it's done fermenting...

For stabilisation, I'm going to rack it in a clean carboy, put in 5 campden tablets and the 4 tbs of sorbate.

Do I need to degas since i'm going to let it age and clear in the carboy for at least 6 months??

Thx!

EDIT: By the way it tastes great!!!

 

[Tom]

STOP !
4 tablespoons of Sorbate is to much!
1/2 TSP per gal so you need 2 1/2 TEASPOONS

 

[BIGJEFF]

STOP !
4 tablespoons of Sorbate is to much!
1/2 TSP per gal so you need 2 1/2 TEASPOONS

Ok thanks, I must've screwed up my calculations....
What about the degasing part? ( I usualy use a whip and a drill to do it on wine kits) Do I do it here??

 

[BIGJEFF]

After googleing it, I saw that de-gasing is not necessary on a lot of fruit wines if you let it sit for 5-6 months before bottling...I'll see then if I taste it and it's still fizzy i'll de-fas it then...
So I racked my orange wine, it went well until I went to poor the sorbate-campden mix (I dilutted them in about 1 cup of water)...My carboy was a little full.......next time I,ll stop racking in the mddle and *** the mixture...

 

[Tom]

I would degas. This helps get all the trapped gas out. By doing this it helps clear the wine. Otherwise it will hold the particles up thus take longer.
Now on degassing I hate the whip. You dont want to introduce air in the wine rather take gas out, So, get the Fizz-X and slowly stir to create a vortex.

 

[BIGJEFF]

get the Fizz-X and slowly stir to create a vortex.

is that the metal one whith the wings at the end?
I used to have one and I think the movers forgot to pack it last time we moved....The local brew store didn't have any at the moment I needed one so I got the whip....and never bottered to replace it, I will now that you told me so