Primary fermentator Question

[Stan1]

I'm new to the process, received a deluxe kit for Christmas and want to begin making some grapefruit wine. I have the primary fermenting bucket from the kit. The bucket came pre-drilled with a hole near the bottom of the bucket for a spigot, which was also supplied in the kit. My question is about the gasket on the spigot. Does the gasket rest against the outside or inside of the bucket?


Thanks in advance for any help.

 

[masta]

Welcome Stan,


The spigot should have two gaskets and one goes inside and one outside. Don't over-tighten and always check with water for leaks before using.

 

[Stan1]

Thanks Masta. There was only one gasket supplied.

 

[Wade E]

You will need another, if you got it fro Finevinewines, give George a call and he'll get 1 to you quick. welcome to this forum Stan.

 

[Stan1]

Thanks Wade for the follow-up and welcome. The kit was from finevinewines. I've done some improvising with a gasket borrowed from another part, and so far no leaks.
The grapefruit is juiced, the rinds grated, all items cleaned and sterilized, the rinds bagged, the chemicals added, distilled water added, the SG at 1.085, acid at .6, yeast starter cooking for addition tomorrow.


Hope I did this right.

 

[Wade E]

Looking good so far, looks like you ave done some reading. Great job!

 

[Waldo]

Welcome to the forum stan. How did you choose a grapefruit to make your first wine from? Have you had a grapefruit wine before? If so, how was it?

 

[Stan1]

I've never seen or had grapefruit wine before. Since the fruit is in season, thought it would be interesting to give it a try.
Today brings a worry regarding my yeast starter. Yesterday, after mixing up the starter, the reaction came within several hours and continued at least until the time I retired for the evening. This morning, minimal, if any activity in the jar. I placed the yeast starter contents in the primary after lunch today, but I haven't seen anything stirring in the primary yet. Edited by: Stan

 

[dcrnbrd]

Mine took about 24 hours to get going. Within 48 hours it was boiling.

 

[Guest]

Stan


You should be fine.
Your "starter" was a small world with a limited amount of nutriants and sugar for the little beestie yeasties.
They'll consume what they can from the jarand then wait for more for a time.
Introducing them to your primary, nutriant and sugarrich as it is, will be a shock to them. They'll rise to the challance though shortly. Have faith.


What type of yeast did you use and what's your starting specific gravity? You need to know that nowto know how much alc you'll get from the finished fermentation.


Sounds great! You must bein the lower south U.S. if grapefruits are in season.


If you need any other help, ask away and we'll do what we can.

 

[Stan1]

Thanks Handyman,


The yeast was Lalvin EC-1118 from the kit. I just got home and there are some minute bubbles, and some type of "goo" on the surface. My problem is that the yeast packet says to not keep the yeast in the starter for more than 15 minutes - I left it in overnight and then some. Am I ok, or should I make up another starter and dump that in.


Thanks for everyone's help. Its a new adventure, but fun.


PS The starting Sg was 1.085.Edited by: Stan

 

[grapeman]

stan the bubbles and foam are a sign that fermentation has begun. Keep it covered and by morning it will probably be foaming pretty good. Sometimes the foam goes away and fizzes like a soda. All are signs of an active fermentation.

 

[Wade E]

Sounds like everything is going well.

 

[Guest]

Stan:
Your starting sg = 1.085 then,
your Brix = 21.25 and,
your abv (assumeing you ferment to 0.000) will be 12.22%


As far as your yeast... Applemans advice is just about as good as it gets. Wait another day and watch it.

 

[Wade E]

I believe that they dont want you to keep the started more than 15 minutes because there is not much for the little yeasties to eat so they need to be put in where there is sugars to eat, dont want them to starve.

 

[Stan1]

Thanks folks for the comforting and fast advice. It makes me feel much better! It is a real bummer to consider 36 grapefruit ruined! I'll wait, like you suggested, and check again tomorrow.


This is a great forum!

 

[Guest]

The little bubbles are indicative of co2 forming in your must, indicative of yeast eating sugar and and nutriants and converting that into ethyal alcohol and carbon dioxide.
That's a normal thing Stan.


Yea. You probebly should have added the little guys after 15 minutes but I personally don't know anyone who did everything right on their first couple kits except perhaps Wade.

 

[Stan1]

Glad I listened to you guys!


Bubbling like crazy!!!


Thanks again!

 

[Guest]

TOO COOL HUH.

 

[Wade E]

Its a great

sound an experience! Now to back that up with some more airlocks bubbling!