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Wild Berry Wine
Chief RID:
"Ya gotta have yeast" Remnar
le0n:
Same temp and SG again this evening.
The fermentation is in full swing now 8)
TrevorM:
OK I've got more questions... ;D
Why are you leaving the berries in there? It looks like you've got most of the color/sugar out, are you planning on using them for something else?
What yeast(s) are you using?
Is 79F the temp you were going for? I've not done much cider/wine I'm mostly a beer guy and that would be on the high side, but I know commercial wineries shoot for a lot warmer (90F plus) to get the yeast working as fast as possible.
le0n:
The berries (skins + raisins) will only be in there for five to seven days before removing.
I don't have a designation for them other than the trash can. Not sure how beneficial a second run would be from these.
Yeast: Lavlin RC-212 Bourgovin (i added my ingredients to the 6th post above).
The temp is a bit warm but that's just something it's going to have to live with for now. We run the AC to keep the house at 75°F all day and I can't afford to keep it any cooler with this Houston heat.
Hopefully it doesn't hurt the flavor too much.
TrevorM:
OK so what's the reason to leave the berries in for the extended time rather than just ditching them now?
Ah sorry totally missed the yeast above, sounds like a good safe bet. Have you thought about splitting the batch up next time? Say into 1 gallon jugs and trying different yeasts/additives. I bet you could come up with some wild stuff. Personally i'd try some Brett.
If you want it cooler you could use the wet t-shirt trick, just place your bucket in a tray of water and put an old t-shirt over it. The water will seep up and evaporate over time. It'll bring the temps down about 5-10 degrees, you just need to top off the water every now and then.
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