Very confused about additives...

[mamabean]

I just started my first attempt an Orange Wine for the summer (only my second attempt at wine in gereral), I used frozen concentrates of orange and white grae juice, I tested the acid and had to add some acid blend to get it to .55, I pitched the yeast after letting it sit for 24 hrs, but with stirring it every day and keeping the lid loose, how can I tell if fermentation is starting. The temp is about 69 F, I can't really adjust the heat where its at because I dont want to mess up the stout my husband is fermenting. Should I be adding Nutrient (the recipe didn't call for it) nor did the recipe call for Pectic Enzyme but I am seeing it mentioned alot here with fruit wines...If I do need to add these things is it too late? >Sigh< or am I just making myself crazy...

 

[Deezil]

Pectic Enzyme doesnt work in the presence of a fermentation, so wait until its done - it will still work then. Either before fermenting or after, they both work - but before supposedly releases more flavor and color when real/whole fruit are involved but it sounds like you're using juices - so the objective of the enzyme is to prevent a pectic haze. Which it will do just as well after a fermentation, as it would before.

Yeast Nutrient and Yeast Energizer hardly ever hurt. Some people here even stagger their additions throughout the fermentation to ensure the yeast have what they need. 1/2 up front, the other half at about 1.040 SG (assuming you started around 1.080)

To figure out if you're fermenting or not, you need to use a hydrometer. Hopefully you took a specific gravity (SG) measurement at the beginning. It will have dropped lower from that reading, if your fermentation is active.

 

[winemaker_3352]

Welcome aboard!!


I agree with what deezil said. Hydrometer will indicate fermentation progress for you.

 

[mamabean]

Thanks! I went back in my notes and my starting SG was 1.13 so either I read it wrong or I am fermenting racing feul! I took a reading just now and it is 1.100, I had my husband read it...he is better at it, I will check it again in a couple of days. The recipe I used was for 1 gal, I multiplied it by three to make three gallons (except for the yeast). Here is the recipe I used...pretty basic:
36oz Frozen OJ thawed
24oz White Grape juice conc. (I used frozen Welches)
7.5 lbs of sugar (used both brewing and cane sugar made into a syrup to make up the diff)
3 crushed Campden tabs
1 pkg wine yeast (D47)

I tested the acid because I was concerned about the additional acid added to the white grape juice and I had to add 3.5tsp acid blend to bring it to .55
which surprised me, I thought it being a citrus wine plus the additives to the whit grape concentrate it would be pretty acidic? Am I doing everything right so far? Any suggestions?

 

[Julie]

Hi Momabean, lol, you are making rocket fuel. Next time around take a reading before you add sugar, then add enough sugar to bring your sg around 1.080.

 

[mamabean]

Ah well, live and learn...maybe I can use it in a Sangria or something....it will not go to waste that is for sure....so lesson learned...thanks everyone!

 

[Brian]

Momma just a suggestion.. You could always make a bigger batch and just not add any more sugar. Add more juice and water that will bring down your SG and result in a lower ABV..

 

[djrockinsteve]

Pectic enzyme added prior to fermentation and after sulfite will break down the cell structure of the sugar in the fruit. This releases the juice/sugar so it is easier for the yeast to consume it.

As Deezil mentioned pectic enzyme (as a powder or liquid) will not work in the presence of sulfite or fermentation. That being said it doesn't stop immediately it slows so even though you have added your yeast the pectic enzyme will still work but not as well and will stop in time.

 

[mamabean]

Brain, so it would not be to late to do that at this point?

 

[Brian]

Sorry Mamma I just wouldn't make it to much bigger. You would of course have to add more orange juice and all. If it is stillfermenting you are good to go. If it had stopped you can always start it fermenting again.. Soory it took so log to answer. I have done this once and it turned out fine..

 

[Catfish]

If you aren't trying to impress anyone and it taste good to you when it's done then it's all good! I wouldn't consider a 15-18% wine rocket fuel. Vodka, Wild Turkey, Everclear, Shine........Now that's rocket fuel.

I've never heard of an orange wine. Might have to look into that.