WineXpert WE Choc Rasp Port - Yeast Nutrient?

[richmke]

Another WE Port question.

I pitched the yeast 1 day ago, and fermentation has started. Given the stress on the yeast of making a high alcohol wine, and stuff I read that this kit has stuck fermentation problems (which isn't the worst thing since I can request a replacement kit) ...

Is it worth adding Yeast Nutrient at this time? Even though kits would have some nutrients added, from what I read, Yeast Nutrient can't be added all at the beginning. I have some Yeast Nutrient, and was thinking about adding 1/4 tsp (dosage is 1/2 tsp/6 gal) to help the yeast ferment to completion.

 

[geek]

how's the fermentation going for you, I started mine last night and today there's fermentation going but not strong. I added the 2 yeast packets.
I think it will be vigorous by tomorrow.

 

[richmke]

I started it yesterday morning (6am). When I checked it this morning, I could hear the effervescence.

Unless I hear otherwise, I think I will add 1/4 tsp of Wyeast Yeast Nutrient

 

[richmke]

36 hours in, and I added 1/4 tsp yeast nutrient. I figure it can't hurt. This morning, 48 hours in, and it is not "foaming" like other wine kits. But, the SG is down to 1.08 from 1.13, so all is well.

Tomorrow night, it might be down below 1.02, and I can add the additional sugar. Probably add some more yeast nutrient too.

 

[geek]

36 hours in, and I added 1/4 tsp yeast nutrient. I figure it can't hurt. This morning, 48 hours in, and it is not "foaming" like other wine kits. But, the SG is down to 1.08 from 1.13, so all is well.

Tomorrow night, it might be down below 1.02, and I can add the additional sugar. Probably add some more yeast nutrient too.

Mine is not foaming either at all, lost of fizzing going on. Down to 1.080 as well

 

[geek]

How's your doing?
Mine is down to 1.042, still can see the effervescence but it has quiet down a bit.
I added a little bit of Fermaid K this morning to help the yeast.
Hope to see the SG down to 1.020 soon so I can add the sugar....really hoping this won't slow down significantly now.

 

[richmke]

Down to 1.035 this morning (day 4). Added another 1/4 tsp of Yeast Nutrient last night. Looks like it will take the full 5-7 days to reach 1.02. The last time I took a temp, it was at 73.5 degrees.

I am considering for chaptalisation to add 1/4 tsp of Yeast Nutrient, 1/2 of the F-Pack, and enough Dextrose to raise the SG by 0.015.

I don't think I want a really sweet dessert wine, so 1/2 F-pack to back sweeten should be more than enough. During back sweeten, I will sample the wine as I am adding the F-pack.

I have left the hydrometer floating in the pail so I can easily take the twice daily readings. As luck would have it, every time I take a reading, the hydrometer is facing the wrong direction. Just like a compass, it turns to face away from me.

 

[geek]

Down to 1.035 this morning (day 4). Added another 1/4 tsp of Yeast Nutrient last night. Looks like it will take the full 5-7 days to reach 1.02. The last time I took a temp, it was at 73.5 degrees.

I am considering for chaptalisation to add 1/4 tsp of Yeast Nutrient, 1/2 of the F-Pack, and enough Dextrose to raise the SG by 0.015.

I don't think I want a really sweet dessert wine, so 1/2 F-pack to back sweeten should be more than enough. During back sweeten, I will sample the wine as I am adding the F-pack.

I have left the hydrometer floating in the pail so I can easily take the twice daily readings. As luck would have it, every time I take a reading, the hydrometer is facing the wrong direction. Just like a compass, it turns to face away from me.

What fermenter are you using?
Mine is a regular 6gal bucket and the hydrometer is now hitting the bottom so I'm forced to take a sample out and then use hydrometer.

 

[richmke]

I think it is a 6 gallon pail with an 11 inch diameter.

It is down to 1.026, so it should be ready tomorrow to add more sugar.

 

[geek]

reason I asked is b/c you said you leave the hydrometer in the bucket, but once the SG drops to around 1.04x it will be hitting the bottom, so you'd need to measure it on another test jar.

 

[richmke]

My hydrometer is not hitting the bottom yet.

My pail has an 11" diameter, or 95 sq inch cross section.
3 gallons is .40 cubic feet, or 693 cubic inches.
That implies a height of 7.3 inches (probably a little higher since the diameter is smaller at the bottom).

I'll have to measure where 7.3 inches is on my hydrometer.

It was down to 1.022 this morning, so I should be able to chaptalise tonight.

 

[richmke]

Pail is 11.25 in diameter at the top, and the depth of the port is 8.25 inches.
Hydrometer is 9.5 inches total length, with a length of 8.0 inches to the 1.000 mark.
So, I have more than enough height to float my hydrometer in 3 gallons of must.

Must was 1.015 this evening.
Added 1/2 of the f-pack (used scale to weight the f-pack before and after). SG rose to 1.025.
Added 1/2 of the Dextros dissolved in 1 cup of water. SG rose to 1.030, the high end of the range per the instructions.
Temp is 73.3 degrees. I am thinking about ways to raise the temp to 75-78 degrees.

 

[geek]

Mine was at 1.020 this morning, so I added the package of dextrose in a 1 1/2 cup of hot water.
I thought about adding some of the f-pack as well, but didn't do it and not sure ........maybe I will add some later today...

 

[richmke]

I thought about adding some of the f-pack as well, but didn't do it and not sure ........maybe I will add some later today...

I would wait until it fermented down. The kit has a history of stopping early.

I put mine near a room heater to boost the temp. Some posts I read say to get to 78 degrees or even higher.

 

[geek]

Mine came down to ~1.010 after a day of adding the dextrose.
I racked into a 3gal carboy, and started degassing with drill mounted stirrer...
Lots of foam....it seems like it does not want to completely degas....

I stirred it so mny times in different intervals, stopped to watch tv, came back, many times and still bubbles keep coming up..
I added the sulfite and sorbate and stirred the heck out of it, but still foaming like lots of CO2 trapped in it.

Left under airlock overnight and it is just bubbling away....

Did you experience the same, assuming you stabilized?

I didn't add the fpack yet without knowing it is degassed completely..

 

[richmke]

I have not racked yet.

I started on 10/9
On 10/14 at SG 1.015, I added 1/2 f-pack and 1/2 dextrose to SG 1.030.
On 10/18, it is down to 1.01 after 4 days.

I did not rack because I want all the yeast working to ferment the sugars. The instructions also say to let it sit 5-7 days in the primary. I am taking full advantage of that part of the instructions.

Once it is in the carboy, you get 10 more days before you stabilize.

I'm debating adding more dextros to bring it up to 1.010 before racking to the carboy for the finish.

 

[geek]

The problem may be that I am following the SG numbers, not necessarily the number of days in one step or the other because I started mine a day after you started yours so the SG came down to 1.018 when added the dextrose. The instructions call for 1.020. So it was within range.
This bumped the SG to around 1.030

Then the instructions say to rack and stabilize once the SG is at or below 1.010, which is what I did last night, although again this didn't happen in the time frame mentioned.

I am going to stir again later and see how it goes.

 

[richmke]

Technically, the instructions say "After x days, check the SG", not "after x days OR SG of y".

If this were a normal wine, I'm with you on just going by SG (except for a minimum number of days on the skins).

However, with a dessert wine, you need the time to ferment as much of the sugar as you can into alcohol.

 

[richmke]

I did a calculation:

Starting SG of 1.128. Chaptalization added 0.015, for a total of 1.143.

At 1.010, the ABV is about 17.50%. If it ferments down to 1.006, then it will be at 18.00%, the rating on the Red Star Premier Cuvee yeast. If it ferments to dry (0.996) it will be almost 19%.

I guess I will not be adding more sugar, rack to the carboy tomorrow, and see how far it gets in 10 days.

I sampled when I added 1/2 the f-pack, and it tasted nicely of chocolate. Now that it has fermented, the chocolate has faded in to the background.

Once stabilized and adding the remaining 1/2 of the f-pack, will the chocolate still fade?

 

[richmke]

Well, after 9 days in the carboy, the CRP went from 1.008 to 1.007. Stopped at ABV of 17.18%. Stabilized, added the remaining 1/2 of the F-Pack, and clarifier. Final SG of 1.017. Nice taste with a barely noticeable sweetness.

I ended up with a full 3 gallon carboy, 750 ml bottle, and 1/2 of a 375 mil bottle. Nice excess to top off the carboy after rackings.

When I bottle in a few months, I will bottle 1/3 as is, 1/3 back sweeten to 1.020 (2 tbs of sugar for the remaining 2 gal), and 1/3 to 1.023 (1 tbs of sugar for the remaining 1 gal).