Something is wrong here

[old-n]

Something is wrong here

I have made Beetroot wine before out of an old Boots Wine Book, and I know you can make carrot wine so I did not see why I could not mix the two.

All the vegetables were cut into slices about half an inch thick, they were cooked as you would cook them if you were eating them, which we did, firm but cooked.

I did carefully decant the liquid through a very fine wine mesh colander.

I added 1 Lt of Lidl’s 100% red grape juice, plus just over 1Kg of dark brown sugar etc.

I put in half the sugar and it started fermenting very quickly, a few days later it stop so I put in more sugar and it did not do anything, so I added more yeast and it went like a bomb, I had to remove some if the juice because it was coming out of the air lock, I removed about 2 and a half inches from the bottom of the neck of the DJ before it would stop.

The second fermentation was about a week, it was kept under a towel radiator in the bathroom, and the bottom part was about the bottom of the neck of the DJ.I always kept my brews there.
I have never seen anything like this before, the thing I don’t understand is, I cannot test the sg because the contents are too thick, the float stayed at the bottom it does not float. The juice sticks to the sides of the jar I put the juice it to test it, but it does not taste sweet.

I would say it was like an egg white or may be thin glue but not oily
Any ideas

 

[Arne]

Just a thought, but are the beetroots and carrots high in pectine? If so and you did not use pectic enzyme maybe it turned into some kind of jelly. Arne.

 

[old-n]

Hi Arne

Thanks for getting back to me

It is a thought, I have just looked on the net, and in my books, both at beetroot and carrot wines and I can't found nothing about Pectine,

Recipe

5 lbs fresh beetroot
2 lemons
2 lbs finely granulated white sugar
1 lb light brown sugar
6-1/2 pts water
1 tsp yeast nutrient
Montrachet Wine yeast

6lbs carrots, scrubbed and sliced
12 oz orange juice concentrate
8oz golden raisins , chopped
2lbs white sugar
1lb clover honey
1 campden tablet

For yeast starter:
1package Montrachet yeast
1 tsp pectic enzyme
1 tsp yeast nutrient
1 1/2 cups orange juice

Any other ideas Old-n

 

[GreginND]

I wonder if it is cooked starches. Amylase may help. I would try some in a sample of the wine to see if it breaks it up before trying it on the whole batch.

 

[old-n]

GreginND

I have been looking around and I think this may be the answer

Jack Keller:
"Oiliness or Ropiness: The wine develops an oily look with rope- like treads or strings appearing within it. It pours slowly and thickly with a consistency similar to egg whites, but neither its smell nor taste are effected.

But I will test it with Amylase

Old-n