Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: le0n on September 09, 2016, 03:13:11 am
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Hello, everyone.
I thought I'd document some experimental wild berry wine making that I'm going to be doing this month.
Let's start with the berries that I have available to me. I'm 90% sure that these are the ones that are going to be used because I really wanted to make a wine with only berries that I've picked in the wild. Being that our Blackberries and Muskadines didn't do so hot this year, I only have a few other choices left that I know of.
American Beautyberry (Callicarpa americana):
(https://lh3.googleusercontent.com/Da3kzaN2aWskVs33zLN1cVkNfExhOFrwuHsKK_eA4lYQ8djDZ7xPvl5lbokN330TGp3eepBAGpJRgKycq2MFdnLneUpe8mPA-fXu8tG7WMI4YaGwx9PHUe-Ca5UeDu-8YeM7kpQlpbigqld__b6jDPk_h1hFS-lI3MnbT4Lm2rOOSuK99g0wAyz6xZA3V8JGKXdF7DUEXIv60hBhe7UL9QpzLJ2vKJKD6fwxUzgpGZooQ1jQIxfr9-HP6hgsS6cT2jQt_GjPpxd4ZPnZLgveoiIDeK1DWGdhZXDN_4g1QHhThxkfcSHS-AEzw15i-Wqgk4p_ppje0OnV5CEowXqQBtJzjBqsGHaFdBKBF_jGubN1LUvrHnHWJ0W5c3r0-p4R2aagyzKPk_s19PWW-PeMaZu2SE7vVIVfTY_Bh-WMlJ7yW-vyneCFPTHPzPE6bapx1bOzp2zgydYwy8Dm-JACXhr2sJVB1_lMC21RmdNg28jr2HmEFmQwiPCHtHr78d8rRq8Zzfrg5eaFFYGI21c5HZzgmrXb7i1nMwB25LbimZCBfmwzITDxRZqlI6q17ac8m1mkXy_E6Dzl2kIWIX7nq_ekZyTqnT4-WyKHaeoJwk7ecwex=w458-h813-no)
These are easy to harvest when you find them like this:
(https://lh3.googleusercontent.com/-uBBZ03e3qwYrnRK7-ofhpbKWdngPURzly7nrYvFGoCy40naeXUD2FPQCJ2DUWHiHPqxt7-JxuyNWFMt9dSXZdqNsogaMkKJ19xwX2KNcUcxKAd0xZ-0iO9NSzXSPIBDD-k5hmmaPKHz-ZgkSxtZrF6M76JLTRONJhSQIyd2KE5c_i1VzrRe8D4djcKgOCljlBA84RmcbsiYoF3MDaUORn31THMK07DUurfYpzopTvu9Ryy2H5LPxWbaz1J6SUVrQEF__-rUPKL10HmXAb8KHgUoOhdrKeDvT-M_rRrHyldoXU328PmrSvsmblzGHoOpXailUUqaFzNMscApfygPJ4k_DTb5i0RoB-HT340_-uwqiGb49r4_uNhHHbY9TaO3TptONNYMSfF-BhaIH0QqTH6ndy5zyAaFRvccFHGFrEVbMcYtHidxc9jXomIb8j7wWaDHep0jlgtNWYAUlLC5gdI0JUZdSjtR8L7ZmMT8JKnNh3rw_QMTFHGtBbnjPOWWhDdcBTwTiox_wA8CQsL4NYwjMqDBAxb7P7XkGscNITW8QLv-XTpWtUzk7xuCBxvDcC91rJCAoeq2ht5AdzYfnG2P8_ibSf5kaaJ61rrfFgDBihEo=w1280-h720-no)
I have three of these bags so far (estimated 4 bags are needed):
(https://lh3.googleusercontent.com/Fsdhm1Yhg7s7SnzpDwrdB3yQoPwyzqZOKLwFUn6ap--v_ptmfITW2RDZH2hb6ZAjjwjzCJ_TYStVGmNjTr-UovHJiwmB3Wi-OPZLWq0B7b4JSzVD4v-4RkLMSNYWsNNBVdWQLo4SSQp58abr5XWN065WELl5xJtbtm5eHlwiKEt2yZ4BpGSmxZoDamnGo_QZDTMor6W9EwAbPzdhbqcRuSLN3oTTuCMoNQnP_sIylwMma_3U4eoW_IkiKixjvhB5SwZPgT9KPyGYQwqXVbmTMuMvzVA1QuE-Ddo5CzyoXpNk0o-9M8rprilGZdW1Z3bgPrx7sUYCMUpWNzmL3LIjrL3K7dhx3fGlmSgakOlprvLLiYJkN7iI8qtllqC9cyWX5Yn6tSRDdF7N8H155e2d4maKZIfxUsxF3aR31GDu0xil_UdFMRjPWr4AGOKniFWHLl4kGFzVDCXO5PFUtm3-VPtIYqVBghBXJB-sy58Df4x2SdUjD4hF04jQiXkMayrOkdsUQ0oqiWoxQTVqze-Z_OVRXucn8wZsX6qtirz0uAf6l3MJ13BC8WYskl8FCyB0X8t5quUvo1_e1CMFs234JBuUXGTTy6wT9NmQCqIUQIWZ8Ghi=w1280-h720-no)
The other berry that is accessible this time of the year is the peppervine berry. These berries are not to be eaten raw because of their defense mechanism (Calcium Oxalate needles) that can cause mouth and throat irritation. We also found that if you accidentally crush the berries with your hands while harvesting, you can develop an itch that is similar to the itching you get from handling fiberglass insulation. Respectfully, you have to process this stuff out of the juice.
Peppervine (Ampelopsis arborea):
(https://lh3.googleusercontent.com/KVv9h0jDW2hr65OzlOigROKB-4LpmbpmruL5-zxJUouUT7C23SSW-nMy59EavBuRAZLxxi7Y9e1iDQQHf9OolZ28-JB_1fLmVTRlExRxb1OKKKfvAb_A_vHcSieQL6NyMTf7o6MzZXm7aJrv_4QSnjLDxLxgUPyWvmqaJOPMSP-U_gA5zPyddGm7bnnPLGNuKgDJg4W-7fY9_3K47x3ieX9NKeDm6yUEQXAkrZmg-c8exmITeme1eB8ksQLKw_8p9tYcLPoFW8Krp73zUp8yAAyvf-Nsr7Lax7S38u2eql9jWeu-Q__5D2L0vNPMpk3WErkx1LQ-MM-U1jNP61L-H-91NMUyd8einY6MgnkeUQwaXFDoofzISs-6gqZTVu_8T7lzGXfWfkMSWMG-uAdE-5IM0-gibk8SiaqlHyBFeRW-_Zx_MX3YC5G6TE5yg78t2GoPTFEeamy_j_yf2H0lyrq6Q2MbnpB2Tt3b3KeKWZXZD1HtNSj604oF1jSajnGAIo-Kv3XSShHI_i2npgXF5H17EhQU2GI2U-CWBtle_d_imi4plP4B3TCgWF3vhdeVMPdyjc6naQK-4ETaHiumR6Jifc_0h5c0rvIUpgv15z9FLcaG=w458-h813-no)
These are a little harder to come by though. They like to grow high and out of reach it seems. There's 2.75 lbs in this bag thanks to Thunder ;)
(https://lh3.googleusercontent.com/0PQ9G7XdqGxjkkXnmtkNJWfkevvEIrcrTf8Jtw8_x7tKjXEw2pwHlQVgT0LTDWwuyFTAmrKRxpOpxAChoYsYGXNpqwiGWl58xg3EYSf0_VKHnn9GbuYpYE-UjDYnATAStQBAyrR2v8vJGrI7YL2draFHSIuuqv1QanuylmqzmxjlnGMm2x5K_gU1ubsfDVu6wzoJZcYmgpHxa3XkaWgsmY7y1BzpMCZ5-cI9P2iXze02Rz08kwaTCxsxAnMj_ZW_aN2Dpif7Pn-VLvmIu2MveaNa00woO0QwtBooGfw9_OpnCGORwpnG0ieMDWG9IHsPQYacVkd_6wXeHGLJ9KxpsDyjdUH-x1OWrEoKVVJuOcIPhmhRRJZuxXChv9LHUi5EX_gssfSksgPr9RPnPYVKHuhRL0Z3_7oVURm970W-iJMwm_IDJyTD990U4pESXVLSPDMIaspyXoI18jf_t1t3QaXDYnrUxmwBS2bwImrKCpiV3f3Mx8jQa8myWE2iD9JYE2ar6Xdj6oqsx86JQ15ozEq7kfIuvgoj2PReAgWqpf1JDj_VYaDhJlSRaipTp7GrVwJ12LBmacGQz_8H0s6DzX8lmoZ7nlPnaSfXSi1jzvnHHcWt=w1280-h720-no)
One more berry that I'd like to get is from the Elderberry tree. I've only found one tree so far, and it doesn't have much fruit on it. I'll have to look again because I am aiming to get a gallon bag of them too.
Elderberry (Sambucus canadensis):
(https://lh3.googleusercontent.com/guyIgwt9wSUUBZsnNeWtBkwrEHSSYKLvYm-KCGdBzgxakdAxOB0RUM1WX-yrvgKGgRP5hJrhYsrZ_wIPPipALhNHdEUgvWUTdEkH68nETCyf5g8arAWTIEB1_sKK6UfSp98jZCre6uVnjug0b1squ40VqJLBQ59N6R4LC8YaNC3NDLvDvRz_t6_OGtUg2cq52yIuvAYbd9RvmVPmbD27TUwxUqOXbTOxMYZOKzo2mgg6tBQ4DTgNPELB_6A0j8Zzc9WuwbmyCvwjyXTiXJlDTKdEFJyRZy_Pp3Mb55FB3WMboBopq5RKbk96P6RzbNPhIPgUyY1hdcwoqwFE2VbjJtV847p9_659NtbYnUhjvkLxHFf8znALLN_3DM7roLe5QDMqulpkva3Ak3B3RQiwsT-0Sx6VOcgg1g3bGS2taqbSaFzDYGo24MwDR2pBk7msU3JL8XcUBZ_K8qCagIN_LYQaioh4j0y5s6QmbYtDOo5O1a-3vPFhwk42rVaiTtDDUxAUCf0W5lvJS0Y6Piv04kDnxuv4AAtTjValZJJX4misR1_L2RmhxeSNRIK08RBGL9IDHlS6a-F50j3u4-zH53K3rfRKUCOpzYIZ0BSgDDyxIs0m=w458-h813-no)
^^ This little tree was at my office. Also note that the illusion of my pinky finger being extra-girthy was completely unintentional.
Disregard the Virginia Creeper leaves in the foreground & background. The creeper vine has completely swamped this tree line and almost caused me to miss this little guy:
(https://lh3.googleusercontent.com/__at7XnxQTvUp5SpavntuECSyptRJqg58eu14U_LNKWmzWMe3Cedr5-mxdLd9QlqY95PnVnP_DRxUIEQIFHqEnwoJAH3yJGkwjiipdntBIsrO1GnP_5ipipglw3OwOhglUGFdfNKHqrNOrwq6W3rFZQevoXilbZgjHo3VoakQYV2Tc7i6YLP65mrvJ8_WoWXHvS5wCr8zbFlN45HDwS1p7x39dQ8p4wLNazwhz5Wf5hYgviq9eaE2ZrELmn3KVrzhXDw2-ucyfNAmf9M3aV0rHGVg7ht2PiBYgOkBXlSVPK_dv9hafWR2K7M3TdHwLcTGn6XVIARqlp5TzIf88gapcXabrtxS5pf_TnVuHVBdrQsVqIu6S42vWuJOx_KyOLpapRtzQOAGxAUH1Os9a7Pk30LdtlnddL_ItXzTRN-EWynOjgrsG1SLAZzDUIJYre2dejgLnVABWx5wSMDCsYFh_1hfbYdlOCXj-ElML7y9YH01EwoqCazOS5WnWNb_bmfuPDGCsnTkmANUxwc3GCDOT_0OszFzP07hxVuLPlID0S6aAnYBWKysG3cYhzhoqHgp532QwSwcqegyCJpiwq3EH4OM5rm0P_Vl1rFUH7hazCZzfPY=w458-h813-no)
If I'm lucky enough to get any Muskadine, I'll use whatever I can find.
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This evening I started processing the Peppervine:
(https://lh3.googleusercontent.com/nuroXHjnYhSJRnVwyy9HWTzvbex5QM61yTw7YSC_8i9C5mPFkMU3t3g1--kyFbXGHyX7vDvGhRDMgjVlV4C7hMsn_gTLEsdiF0xm2djgRyUDa9q83nZalxi_7ZDEcrwMovv0XR6fCvrKcKQ0HM_6fJFU6GOPvm-UUoVkgMe-uT6I9aC41vZZL2Tz_jfLNI_WbuIvuRVgCWLG5xd-BeGLM9oMWY14IRNmiiIQCotpufsXR-bY-DuXM2wF8E-nAQuhkg7TzLaIofbPNfOv9RG0Omfcb21wJ7G4vTXGUIApf63heel7rMLDE3FlAmVNsZ9fBZ6uNJrZXIL8yk9tNUQwls9iIr-qjJuOzqyfS1wQRmNagjGU8vY1fwwTIU4YoKw7bdV8RcGq69XTRllgCuI1leMi6_6tdM8gd52yyZaBoF4xONQza8GFmwShk8i9lliwsYsVvxCbHkYo0OmhG8O6dD486de5DKElqsCtkNJy_9MQHCWK_MlVNCVd-Mrt92MUs35D6gWNV08Z6g96p1DxiomojKt9tEVkRxJDeukXpax0FBgRLXU6PisrdbTo_Ma4RCTd8kvTevTia1f4I4Iqd0zBg4tkW6gg3CmeVRx4Nz07KtCQ=w458-h813-no)
Removing stems and washing. This took about 30 minutes and was about as fun as de-veining shrimp, with the added itch factor:
(https://lh3.googleusercontent.com/50UM8MRJEs9F76ThTIAk0X63y5rBf9OKZhSUvnKhZ-CjyQgaKNxs72wg2QbOzywhW2pyALxz33_Pv_hSGHlaYSElz1XnEzUZrx6BqjaNkacQkJsfCSiBlyqHz6rdyJiJAbsWpFGNc-HAClAt4n7wSWZZCVrG-aRBxJATnxaNuapXm1_6poNqqhyxryFGu34iMZN4Y9eabvtaJEz96Kjlr0utZY41kup5OG91-1lLReUAOUMa88Bqvo2KwKFse-z_IgKA9x7tINcOjT81hmPeFWOF-Lef8lNY8aOBbVGolitdkf1geYZfGZ9jeb2oaflHq8Z566WfXVKaZvMIsxIIbjrawN_fIuCT2A8Y7Cysfx5OveUtiNBUv_qQiE_gPTwVComV_LkvhKDIHx_bsHWCgpvKzj9r7zPXwfk4calpFfiyFNd9xIP89Gw1kKZqi0sv-wem_3BdxRxU1m9YvB3_P4g570Jo4Jz1n-7WVPgy5zje6yuaw_at302JHZrhkpo0gUnsEUUjrwmOYHAnXwR_NxEwNeBALp8baeGCXXcFaO74NpUHuScQ5Owh0NkLta1rjmLF4TjG2v9jrkjWJI6_6ge-4-UeZYxFTCXGtf8hkDt1dppm=w458-h813-no)
Added some water for the boil:
(https://lh3.googleusercontent.com/y9MuenMSAa-YWkLD9ntRW8BLU42m5q72TNp7Qz0__O51qiKE9KQuBfV6q7Bvoye9NgKgHYBUI-7po6EMRJj3zUhOQj0G5peQi01c4DE6kgpxede4QcSCA3rdi0YW2ApDWMqDFfecyIc2E3z5Cd0wgfAYvvHoTET82ovKOcXNwHviWwXTBR22ixBDYNWB7FbEhHasEgCr-s7-757_tTywBERk0bVdj606Y_gC3YzwfwhmEvAMEtjrUReVy343papTbvdj6pE4-DklD31EBunP6VaGnjIBowVVJeB49v4_lkMzL22949NZT-5oRWjjPG92jjop7pkHurkM75pyG0bzPqkn4UwuOQcv_Upo8brx0ch5iK38jEFSRNiqBzfaedYbhfP50_uZHsh8lwDRL8euqUFgnwpHltAU83x4iir8kuSeYhMvUi6vXpr6H6hk1YG2g3jyaYT3sDVca--4EStCeRcBHlLE8LIRwF5Hs7XFoXZt3EnAlT3a5rcv3PovBI81Sx4uvm7vdEWuFw1Yb9uKyEMj3TNr9BIXu3rU7KmTL-MJJBcYaS4AM3lLjJ4ZenW7747-NOsubG44gteaIoEUofU5MRdWxYySsaCTWLVnit6Fm737=w458-h813-no)
Smashing and low-boiling (another 30 minutes here):
(https://lh3.googleusercontent.com/SIoO6boSvFeK3FcU6SYlfiaqBWyDz-cAzKGIq9ZbgMNRPXigRB98BwR8Wh0JXj5lYpZAG3OsEKoezALk17xmDTJ-0zn3EY2foIUTL_uxjWTN5cgxAuS535d9gUbKet4a8fbfZgefRLNdYd-7ki900pDLf2SZAAYCMWRMjBNDTje45qthmpLAzzBTBBgNsTphMCHt9xzr1AUp5FXKwrQMFASk8wilBGnB-Ex3i3kIpxsdcxhAts2CjDy-vOKELwMpnrSSlc6aZZuZ_t41fglmbDz7lupE0-CD9q3SQO0eHuq8-vgsMKPGODYPuQbmrc_yVv1_PaHcWjcUMnOc1tpWAf4BAwu65sLO0FfFEmw3cQKgrT_k6obzLm8DPzKOFfnp85bRDddD81sX2yMbmTeElqjQu5rkL2rQOuC4FGQI9JGLUXm2gQfgSTDy5om6uLtE_bdtMwaGeM5h27jhKQSH6R4-lX3yD1TeJLr3KQRe2rx2tQ8v9JihSC9DlJAoSep46q1lwgIiA2NTMR8wW5YoPpTot8E9yF7tUpWmLQ5D8MlmeG755cN8zJL1uIIMp7Wnv-sTeovj2A4mqWOGFfrxqFAtbgPTWojEWS1oocVRv6ezCjh1=w458-h813-no)
^^ I removed whatever seeds were floating. Also, 1 crushed Campden tablet was stirred in before the boiling took place.
Poured through a screen into a mason jar:
(https://lh3.googleusercontent.com/9OMjEJ0njiNNIgTbMaW5fg_Z6Afyhi7FYC_LPc_3kag59TY-l_URHAzcpFutkhJwUD3zlgaQEaVeDjvbSY17LwiuSCbUX6FrkAqnTV1cHY4gsY4SruoBCVMdjAZVFxM_IEeZ9MMUZ9I9-zJyjJLEgdMEJ2VRUBPWm8iDbSObALzn5OedXJGfCBXeqKbTmRE77x50XmIObFbO2ifuaem2-Lov_nkQi5iTH5GKiP5-XD7RByVFghE8ycWTQIJW_GGlrJgBm0fDjnW0-YRn5niMi9-V-WhKrWfgD7ay9_N8w0fXcaUUlCc9KU3BlGb7sVm3SBfjVQf_x7jSbVV6sJljZZU1C3Smgz_wC7feaCz6tc3Y9XTENOd8c4t850dXLwD7FlGOYwCK1Rv6302uks0Dxv1xiv_bW2Yl2IEdTW4kigSRZMNZYHKaIqCBKUQ_-AXkoR5QmwU1gUgCsVUKf12_ennpFktr1HdFCZYFp26yDCJ68p5u8ienIIUxMLXJZWAG2ElcXYvZvOgrlFtp9qqtGBsJEIhS1UdoD4Y_K8B__Y57BgIq8486N_peqMXPhNpV-VXy6z_RpY_AT9nSv04xObiz28mXVWcjdxPmXr0Dt0rlI2F4=w458-h813-no)
Added some bentonite slurry and a little bit of water and stirred it for about five minutes:
(https://lh3.googleusercontent.com/nVXOMkL7TYvDWCAgB6YLIKhB6dwnBt65ENE4WuxT-ObRpfJdy4pLJJ5-u9u7Y_Nul3CRJ5cwDykGXHqUv326-nWKQsD-9gKJmapeoVBxZSnlkryhF6IX2oliQcMrOF55rUzRojKDKVWU9g81ig1XE0nX9y6MJYGZO1utXhpf3aSm_HsBmxVStvZ2PxE2IXSTPidwE8W6MT0jTDV6XmwiA8EPTX3Jlvqg7VwxiPetu0_38eleXlug_HxQkFH9K1Vi0jZ_2mNj44lGR5KcDHpTdEgcXgDu65YHzujhGgKxhnu_Ep2wFpL257gvdoYT0bvm9dk2lGXExz8KJO_naC-58MoRRb5A5t1ZDMOlI2G20BjW4n62z4_x-ZsWCNtjCy0IBwIvsGCyleQz-Txt3f_jWsxVodUyq2-d3I-vsEUUdI0a6jXWbwOwZSbQnJ5TRiBylTzviwGIMhH3U8Pdz4PklE52lRWO8k_1P3JOmCEBOcZFZOByPwERKt71J99dYX2aJ-F_6lVCgrN1M_p1hwQJRl8gahngFTzb88bbrLnm_YRFr4td-67psOoxWRjnynzTw3r4wstq5HJVOw5o0aDIcy99aXRlUv-tLov_t5P2uxIQMub9=w458-h813-no)
Closed it up an placed it in a quiet corner of the kitchen to let the Calcium Oxalate and any other willing sediment fall.
(https://lh3.googleusercontent.com/RDLn0GOKkf0XTUDcCMYf3NFdZTu4d68U6YVxXV6yCi9sg9huVmuVwOjbIzgUXAKQVE9b-qsU_aqIg8wU0XZ5JPAJL_7INnQwOVEn8Go52nzMryGEKRsI7WOeIv5hhrUjhCjo7EgRm2BJu187h_b8sYz52v-bkF-FAskeuscVBDztNORqi_vhIwuL59u8mYSxP5rpBTivk-p6ODOfoG6LJorcj8XgxTe8hEinEkrnf_I9xLA0E9k6RT26FvNulVZiqvFn6X0imczs4h2Eycg5XAl0ItgMfyaw30ec99-c97SSG7lbL0nGtqOnob8Zl4CX1CSeGHCdJJUt6VXcUi3bOHI9OgVzoyVFVvVp9GaTLtHE8t24U3tjXxe-DUYxqv-tVksQ51Shf88LQEwnxXvwWhZmzp4Obh3GUIeHgOFWBpHHUuC0Bqiz4YidQnIphMlYqUtQ0AZuenP861SVfTCABcpue5fMniWeCUZGk26EHxDu9oUzt-Q6WCAiefIZWCakZmFRUKBIvIwLI8sSyroflkyFl6muSF5Hw0vV9SBynuKd1XLC2rwDiEvcOshjBL5Vyw80QnsE6j8Rp_JfEFh7BYOjYc3Uexly8REIxf2xmznTeuzH=w458-h813-no)
I'll check it tomorrow evening to see if it will be ready to pour off.
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Nice :), can't beat a bit of home made wine. I've got Gooseberry and Cider on the go this year.
Going to do my second batch of cider any day now.
Del
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^^ Neat. I've yet to come across gooseberry. It looks like an interesting fruit.
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I've never seen Beauty Berry used, I'm curious what it taste like. My Muscadines aren't producing this year either. I'm getting ready to start a 5 gallon batch of Blue Berry/Muscadine here as soon as I get the time. Sipping some Lemon Meade right now and sitting on some Hard, Spiced Apple Cider for the Holidays.
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^^ some mighty tasty holidays coming up for you 8)
the beautyberries are 'ok' when eaten raw. nothing to write home about, however, they are readily abundant out here and can make a quick snack while walking the trails.
unfortunately, i had to scratch the idea of getting any Muskadine or Elderberry in the mix. just can't find enough.
*******************************************************************
EDIT: Here are the ingredients as of 13 September 2016.
(If I add anything else to it, I'll document it here.)
Fruit & Sugar:
- 3 lbs - Peppervine Berries (Processed as previously described)
- 12 lbs - American Beautyberries
- 3.5 Gallons - Reverse Osmosis Water
- 8 oz - Chopped Raisins
- 2 - Bananas
- 9 lbs - Granulated Sugar
Additives:
- 7.5 tsp - Acid Blend
- 2.5 tsp - Super Ferment
- 6 - Campden Tablets (1 in the Peppervine juice, 5 in the final Must)
- 1 - Package of Yeast - Lavlin RC-212 Bourgovin
Clarifiers:
- 10 tbs - Bentonite Slurry
*******************************************************************
fast forward to yesterday. i picked the last bit of beautyberries to make my 12lb mark and began cleaning them.
threw them all in the pot and started heating them:
(https://lh3.googleusercontent.com/gXQECymrfn5mcoLlphC50XqOxXkEglAiJ3sQ3X82kMHmks0BYAIMZWcemR7zFYu1_vK3Dw8c8ASxSlH9MvwADlz3wke93N8wn5dlveRu6HPVdz501Tg_BXB4JxaOCe9p-UtOSCk7B8wqT2i10id18gyKTmMVy74lW8sEyWrYoJj5__eBFgO6zYQh9Q5RCbZnhSi9_0RUZn4JNIeZwP0u8D2sY48UchYz_L5tJUL_2A1iAXliBwt22FBfny11v0kztENgvW0iMObzJnSh_wWcACwCWipue09GyDcd9BrIH8LfXU7peBIvvpvfg3BzFM35lM8WG4xOxsMhjbq7p1BE3bkKK4BA08FrZHcDNQzR4r74WuuvW3wYuM_x-uZpymvOmwXTO3ZJW6yF0JK-MgKKgQKRPihzEkcPsS3GV1cSo5EaDc1HrhHmZ6yLTr7i8-dCmGbp9xrURxOQPBL645Smy3i1Uu4R_7W-HVxir5YM3p72PxNvVoc9kJJ74h4q8pKpQ5Ix0GxdA9xoYxr5kDV9NV6f5W8TuSbsnG8VphL834Ioi2-upMIMjzAG9TZaTj9xhm4xvqPgXv3VCP5x3spMPGGlXwhLshL2W-RKKnLe2mzQyZVLUA=w609-h1082-no)
(https://lh3.googleusercontent.com/HcqSWd_IYaYzf1tYMlaqLUA9iXPZi1sMZS6EexPX3lp4lKu5GfvK3QkOm3yfLvU7YvjCuMY6vLzxUM0BxkbTfVa3M1_8EKjfFE7OgsT_h0S_vi7TqOY5g7PHCSoz9IVRZC521IS5g1Nr5qh2AGP4u13xEjeNGzYPNQsrzjzrPmrAAquiDDWJlykoWnr3fMbA99TwWco2NZ9j30ahhTlK3JCB2vQRZbfgsRGDvzfmyHRdc6DP1WhkYWpNd3_hZZl7s9iSuDULjvdtNWK_bkgvmXXQ67oiAiVghlWuynkuOlKd8M_Dt9PKhFCAR07mb6G_UYmb3-TlixbAOItink01FupqkQsylqdiUSm5Jm4Kox7fuROPiUK8vmaKI3mFGMsPeWHICfYTrZniCKJdWTIgmQvup-6Npl8sx_QiTTdH78OT0dI7DSeUmAGR8l3I2iNwCIN9Hi70Eh_GExVwiFWvvicfn1dn0DH0afq6oBv7Qw_4dqb8pOAaKTVxNfchMePtSNkQTp3Njm6pARRizKlKgehdm5xRxXp0qNYtkRvzhkKA-a4BSVi1CZnV-blZIz7HnoCcUgyBgByJE5MrVka_cJmj4rKNab8E0_C0OsA2WgZHtxV1=w609-h1082-no)
kept them here at this temp for about an hour to try to coax some of the color out of the skins.
while picking these, your hands do not get purple. they get slightly tinted yellow/orange.
i added the peppervine juice along with 8oz of chopped raisins and two bananas to the mixture at this point.
(https://lh3.googleusercontent.com/J1vs2J9DEXl0xZl1Z_rUiwL8Y3gEjjdmElGsSAFYWZzUzswO580Y7wkv1sF8loUvy3iotz0GdVno2fJOx3T1YSqzE6yDhXmVGIqW7wN9s99sUvGCFrEV46DOQdOTl9AtvEvh25LiU-t5VufQwy5A7I1UXSMS9pxObCUI6MGGWizHqT9pNrw_iktJtlHN3NM1HN1deAEz6MRlTDlD-PS__BFW9q5FlUJdEiPJTa7_qfiHVAye9oBlrhjyQjN7jNmLnhvAMKn3YFLGlmqjBLuYhsetaeEuMEOit1T7HlMSlAyVzvJmMBG4YEOxQNFlAfjGcART3YadAfm3nTJs8C2uh263Geg8efuZ4iiHKE5SSI_NYhGilvZ4ExtDUIA61mZrqg8N2M1gXah9M94DJr_-TnwHREKaOwuc3jdRQgkjeyrCAbST1Vsgjh5X4jKxgWviJXfmQ1WzsDifBeaLmecZBFN1MAbXQtOQGsxeGpXpR0z6SIA2bOkBWRzaRj67tY6PAPBiN-AJ5IrcdRWdNnk0_aP0DtyfFPz4xDBLRXe-Jj8cbCP-SEgzKbK7ZAKIELCnggonl0VdZVNowcIRtJ3KezE6TrqVdwBAoD1eg_3y7fBTi-p3MA=w609-h1082-no)
after about 30 minutes at this temp, things started to smell a lot sweeter; unlike the semi-cooking plants odor it had going on.
it revealed it's color right around that time too. i'm really hoping the color will carry through to the final racking.
from what i've read on the very few bits and pieces of recipes that i can find online, the color can change to a orange color.
i don't want that to happen, but, we'll see:
(https://lh3.googleusercontent.com/clTh2gnqPRG0qkPpVelhSlRz8z6mazReu8QufL1woFtTu0pU0zPeG72GmIrgXXnPFrGQ7fduBCrz1Y4Jg0yF2j6EhNozkKwOGVMZXkNQB5U3LHVpzhrGlwMY55rmPveY2hcgnGYeJKIA9k8y8ZVP7lDhBMKURQ7rh7QjTLQYUIgqeC9PraEK-FDmbBcxRl9lE1Wv3WxMLjvyFJO_d-y9OzJ3LEQX_j55CUtUm55vfUS2S-NJrPkBVfxrRH1NbPl5zJIFKOO47pHcxiv496dw0v7Oy5l5UVF7xSKTVe21Oatv90K4sGtgA2nznTvRQHibdD5SoGBTSSUQZLRMkDbw4Fra_cSawBO4fM_RsvZ6T-Rzs-SaBGe0cAiP9pn1zBVg23lNH4s8ZEDSE5YtrZvQRJa64IwPKe76wNZv463BMJS6XwInPmOsEwGGUaiOjOCvDDZi5hJn5eu5UB0aOe1CQMQ6ZA1VgQr0IlFVpeVvM5yP3OhfZYarBataGYy_tAdV8Jvb3eH4AIsDxVLl4CQPIdqvl2E2IC6nAdp7opw3klU-tUCPCii94_wkLl2z_KHQUtVjlUhM30s6UkHfCTrmjRPq13v1yhJGg2xkoeLhVvmP7xR7Sg=w609-h1082-no)
^^ note how a lot of the skin color is missing from the berries ;D
that spoonful of juice was really, really good.
i setup the RO water, sugar and the bentonite slurry in the fermenter, then added the must to the bag:
(https://lh3.googleusercontent.com/ULX2srokQwMEdUBnBtAc66REY3fjce7R5SnlCDVDTzIP-McbbyneZ2dcc-hjpiA7K0PFGVF4mudeIAPRgNkJ03B_uMCTFiDZ2jFPJ3KI6DtATLRgFWwv72OCsTTCeJhwhOuaZbJdAxZOZ0yfh2NTcA16fJGPwXfl6jTH974SWJEA13FmiXtXdVonudz0l7BRp8Sx2Xvzi9qwNit2dcSBLnp4Ky5tg1b1Vfp0JXUlW0ohq8izMJiSDyltpW3K71kRIvKX4ru33KNmd7ZH6TMCfzTEaT0lSZO-RAi6VGXpZXYzT30ovpfgzErVUlSG9WfYWH_3TcL6A4bfVxTtTLoaccDH3sMxRhz1kmdN3UMOMXpxWccQJsXAn_5-AaMJmC7U_ey01wbp1WJ9qfBt9mmfQ7FFmCV4xwMV5aahgr8Mdus2LDc2bpsv-QeSPcG-0Hm9FvyVsXypNRcTkGXnjwgXGJS2FlPJlJRk-iXnQHpnoU6Ze0bvBY3ekufw_o5an-nSkWTfngqjF8FZQE7h9xlbw_uTBgqhA5oRMS6jRXnDrvx0o-XCVKQgdl1BsIfsxNLHTvfD_K9JOa_smtpom5NswxMJ0SZQSs4qPwbF2LUExRM1t0GSRg=w609-h1082-no)
and here is where it will sit for a few days (weeks, if i can get away with it >:D):
(https://lh3.googleusercontent.com/K4WJBSpFuDezTRagZiPohjey6dehLwULHSl_-1kjNqCreHjtsZg__W1KXnter9kRbDYYA0I20_rI8sHJqNlIGaeeJygRIIDXirRxEjW5-iq2qmm6aY9pLcMi829qXDehWf6Y9Ia4sGCZ_epc6YtjqD5bogiKrQ39QwLYW876WUkdomI3u8qZI-JPvGH-RmcSeAK2hn4qAgBQsdQ_RdRJmTb3p0peQQzXI3tvnaqwLyqFVZUR-0poinRpPxJDVfMklsujgCPher_qIYsf1EjxX_7O5FK01a60k-78HZJjXBmBR4Uidytzzn8Cv4Sf2BVGfh0FYvq3YKt4Z1fqZnCqteTuQRwgvpgP8UvePurcpj8hKs8YqBVazvlXBEppa0onfdUtGX_aMo7F_Kw3NSEQ7RcfkIgZp3JRdhFZnOblrw-W7PrxfxfDmmv3vNaHLufd28I_YBs60wPre5uO8l-QOfkyWBAmN9bkySK9awyW5FfHMs9XPnRvz53PvgUjMcizloPPFzQzrmU29zzhoQRN48t5Lqj2gLvHQO56ysysD58W2GC08IUEGC4_r07SoQjDR2Tb68-bYqTD4XjAD0b1m-eDDoykVpKjIvIza-HBeGr2p0DpWg=w1280-h720-no)
i'll take a few measurements and pitch the yeast around midnight tonight.
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I will work on breaking your code on day if I try doing this. (: Very entertaining read leon. Sure the end product will be outstanding.
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Looks great le0n! Shame you couldn't find enough Elderberry's I've heard they make fantastic wine. I don't think you missed out to much with the muskadines, at least the wine I had wasn't my favorite. Although I think that was just muskadine, it would probably do a lot better mixed. Out of interest was the Campden tablet to help with the needles, or as an extra precaution against wild yeasts?
That reminds me I've got 5 gallons of mead in my garage I need to check on it's been several years, hopefully it doesn't taste like diesel anymore :D
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i'll keep an eye out for the elderberry trees throughout the next year now that i know what they look like.
yes. the campden is for the unwanted bacteria; wild yeasts get taken care of too.
Edit: Regarding the needles, gravity works here because the needles are insoluble in water. I used the bentonite slurry to get this done more effectively. They get pulled to the bottom and you can rack off the upper volume.
I'm going to do a complete writeup on what i've done and edit the posts above so I know exactly what I did. This way I can look back and have a reference, even if it fails on any aspect of it.
To date, I still haven't seen a finished glass of this wine.
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from last night. before pitching (1.088 SG):
(https://lh3.googleusercontent.com/RBmbFe6SJrEheLROCviZFBw61AYCBoK-1bmzEAAL3TmJSDI_jN5Z4kAzFxF7_lEKjEt47sLRBz_8q_yq9SNOcGVUdRBvmLoqOpM0h4B9avb2LrVhqIFjSWMrhDhQTRRx0i2eOBePrKvDEOT8xItvkyZXdUy1E6HmVCc7sT9JQuBinrmf219iUnBGuMYHbHX5gPHe-nQI5EJm2LzaDaGwRevt-XnVltXUa9tkm-NXgYTxu7rdrIo9IAg3R_i8-7JlG85CkyhPp-yi6ddDk3mMNag58YZWX5b9oJirViMIgdEt-P5bv3HmnDbZXP1KBLEaM3uv6PoerKgZYPDcNSXguanX84FD1faUonKjYq-gts1eZznjFYFqkd7nyWMZNEdA1N7qPVCcw0i0UE1JuUw1xljXJbsGMZJc985lqhPYNiTWEjc0EESnc2_OvofhTxGRyZvjN4c12Jng50O3l4H3yx-aK6_Qjreb-dqb64qk4bcv73-r7z1P3ItokoDCqcE2C3prAtS3n4A8z9rc8zRT-xu3MNsVN4IW4K49bvGNZb_IyKagJ6ojesGc1u1aBh3u2a5P6sW8p930S4kCcjUHcQfnElEyEE7gVfmMz1TGB1ztDwxHaw=w458-h813-no)
temp of 79°F (in a ~75°F kitchen):
temperature corrected to 1.09 SG
(https://lh3.googleusercontent.com/4kswp8TapPVrf8b7visuX9qgkzs2K3RqcXA2YXl1NbcX7mjIFSA_XMT2_rgyFeKaR2LCbWUSO7_Foe530OdUmKLhEOQRaFRWF_FgxHyAossAszufOogTLRyedwOuki9ACRPbhdnB1gp11bK8Qg6x2vzy1rOUvKelF099jMX67WzGhDMg7IxQGe54DkQkJDbBJqnCGPpDk_mThtXdF6WIfeHFGhBYTc8m5CPVKJToKDJJ1PFNbQtCfRG4faOvMWEF--R13-KqfSUtN2iBhiOXTBcakfZanQ4QlsPer8LfyH7zSRus8Du_ENmLvJ68H8uY3G5pieslU5jW9618JiXYM_1vdDukbQ_j0Zg6xN5h6dg1-YOyZ-DK3sSwMln9EFN2kwUMThfe3NKVj_jGFCAcl8fAwRj48QsvnBbigwR8Wh49jjyGj05tZ4y8BbCOvVEU1u2zCQvmgWQemPLdxdYReg_TA4K5ca25zQW7yitj5vGHrRPlI4Shj3XjgE3lzqUbLca29RAfpPmN_TnGuMZunysGwm4mI_2F_8rsBMVVS0Ia87lsdTzsqP-uT79jWHUlZcUCe_eXbI44CkNGzEkUv7BC6liffB93Am34pwOKvIX54qYK_A=w458-h813-no)
set, go:
(https://lh3.googleusercontent.com/VEkFCkOY3UxfyBPSR30RRKBbsc3EyVS4oqKhSS6iPxQ56MK6lqzMVHaWvTy6YgoU3ks2NB_zRn6MiGy4HTnzlBsSx8d4o6kHr8mmko-OSXoYt9PVtnQPrOX_1D1tZauSnC6kwI_pniFeWODfv9htl_ke3rIft-Y2909o9uEa9qpF0DnTA_Q2PjuXDZWPkDW2KZALsRYovu-cJCCckNuw-Vz-tOV5lOMx9K57SONyjclGs_vlC2oevSkS9xE2Kqd3Llcadejjuv9jDe1LciG7pdr2lbLbKAgkpfNK9maWV0FW4_Q6WRK9LCHoxEqwDxbtsyzEwzMbcKfnVaHmshROYzxjpztzSeU3LcTApaODXaCMI_vd3dS95KVpo3xMDZTCReJtr3MuGHvLMXFpvRgDijehJU6Y1R-L2G-jlxUGZfABF1Azhc8am-nfGOMe4PSIaH3YrTgi02_B6mt9cm0n7dng9uZlJI4ge3hLHagfwntENIDVQmk9mbFDtbSj4moPy-yWAkrf00LFS_jOy0k77Un2dAS9i20bc-tdTv42dlTAWWJLEGaPnUcjV2FI5InkTbKuiTDXsyccWHpoGCsJF0jEl4oORy2R511L__7ZnsnbOyR8JA=w458-h813-no)
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"Ya gotta have yeast" Remnar
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Same temp and SG again this evening.
The fermentation is in full swing now 8)
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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.
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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.
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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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Trevor, I leave the skins and pulp in mine for the color.
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there's still a little color in them, so i'm just leaving them in just in case.
i'm stirring them around twice a day to keep things wet.
haven't thought about that. in actuality this recipe should have been done with a one gallon test. but that does sound like a good idea for another batch. haven't heard of Brett but i see they have a few cultures at the shop near me. they cost 8x more than the yeast i got but i'm sure there's a reason for that.
i like that t-shirt trick. i may use this next time if the resulting wine unpalatable.
so far, i have a whopping $12 sunk into this batch. if it doesn't work, it doesn't work. however, if it does work and the result is something that i can enjoy, then it'll be easier to repeat next time. also, i'm going to monitor the berries out there to see how late they are around. maybe i can start another batch a few weeks from now when the cooler weather will be creeping in.
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Fair enough, the first sip is with the eyes as they say.
Yeah Brett is a bit specialized so it costs extra. It's mostly used for lambics, so don't be put off by characteristics like "wet dog" or "horse blanket" it's part of the charm :laugh:
You sure can't complain about $12! As you do more even that'll get less too. I haven't done it since we moved but I used culture my own yeast which can save you a bit and isn't hard at all.
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Fair enough, the first sip is with the eyes as they say.
and i'm quite worried that the color will turn on me. based on something i read the other day. i can't seem to pinpoint the article, but when the guy added Potassium Sorbate to his finished beautyberry wine it turned from a nice koolaid color to a dingy yellow. i may leave it out and rely on the campden alone.
edit (found the article snippet): "Racked all my wines the other day including this one. I'm glad I did this one last and wished I had taken before/after pics. When I moved the 3 gallon carboy onto the table initially I swear it was a mouth dropping kool-aid red color !! Racked it, added k-meta, gave a stir and it instantly turned to a yellowish blush. I've read on the forum this happening to others with strawberry but have never seen it personally until now. Depressing to say the least...
No, actually the photo is pretty close to the real color. The inside of the berries is white/cream colored. I was disappointed the color from the skins didn't come through more. The bright red it initally had in the fermenter (primary and secondary) did disappear when I first added kmeta/sorbate though. "
^^ the photos don't work on that article anymore >:(
^^ and i'm not exactly sure what he did, but if i can avoid the color change, i will. at this point, the campden hasn't affected the color at all so i may leave the sorbate out of the wine.
"horse blanket" ;D that would definitely have to be done in a small batch first ;)
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OK so I did a little digging and the first thing I came up with is that anthocyanins which are responsible for most red,purple and blue colors in fruit are very pH sensitive. High Ph will give you the red side and low will be blue. So if the kmeta changed the pH it would mess up your color. But I couldn't find anything that suggested that kmeta would have any effect on the pH (I did find the opposite though). So I kept looking and found this: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325022/ (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325022/) which I think is a more likely cause, even though it the experiments it certainly wasn't instant. I'm no biochemist so there certainly could be other things at play here, but I'd say if you can avoid it that'd be a good idea. Going by your starting gravity I'd think you'd get to at least 8% abv. so I doubt you really need it anyway do you?
Yeah you can get some really strange results that's for sure. I forget the name of it, but there's another one that gives you a huge banana aroma (which is normally considered a bad thing in beer).
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^^ wow. Thanks, Trevor. Let me dig into what you found.
Last night I added some needed sugar to put my potential alcohol to ~14%. Boiled 3 cups of sugar in half a quart of RO water until it dissolved completly. Waited until it cooled to 80° and then poured it into the fermenter during the nightly stir.
This morning: 1.078 SG (corrected)
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No problem ;D I love home brewing so looking through it was interesting stuff.
Yeah won't have any issues with bacteria/wild yeast etc. at 14%, the only thing that might cause an issue is oxidation. I wouldn't stir it anymore. Are you planning on bottling it or kegging once it's finished and will it be fizzy or still?
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By nightly stir, I mean that I'm merely breaking up the pulp cap to keep things wet on top.
I'll be bottling these up.
If my calculations are correct, it should ferment to dry with the amount of sugar I have in there and the type of yeast that's being used.
There shouldn't be any sugar when it's finished, and I don't plan on back-sweetening either.
Also, from my SG measurement today, I saved a vial's worth that I filtered with a coffee filter. This can be one of my test subjects for color change if needed, hah hah.
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Ok if you're bottling with beer bottles/caps they make an O2 absorbing caps you could use.
The test vial is a great idea.
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Plain Jane straight corks.
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Here's the vial:
(https://lh3.googleusercontent.com/3Gvawm9A2PCi9ihOarG3AskCpXnrC5WStpne1SoWhxpdjrH1Afrv4zt51bzGpIOLuFWzs1i44R4QrbIypp-uMRCJ-mgto5pXYxHTrZX3kdyg1qY7zM_oJ39-rrkaUALlIJNrx17Wj9ADWlxRX2KzG_T8DHjcyrnaH457iQDjkh0wKa8QG1RvV1PcHECIxb4oycvboxmYhdY9g7FoG7OmGPzVmn-v1rA0quLUs-o7reKrmis-9tkocnvpFPrlCMmci3gwX_AoocZBXSQe71vauD2e6YJfxACee4Gxw9dPCvtpdkReJ_VXpRrqAahC4XhmNOkBfUhMBdii01s3q1S26dposUq9ow9hhVhlF_SKcc7YGT51efM-jaO_oAJIq4cu1GFlCV_ERaS-CmG6NVc1CKGl7Iq1SjzuJGI_oLR43HcVVb6MNg9mAhmWupbfYomBYACdEFwj5uZ1Z-xLCWV75FSyi2GxamR7sXbCSj0Q724D716xUr9wGHGzP2deFhT7qqWgVoEURJcTYNr-EAN3RN_G5furzMcKFblH2neBSadrwzU182COblDifyGwDnn5HUEvkNvukRG3SwuQXf-AobZW6MimVKGxoGP0DPasDrxpR0iLJQ=w485-h862-no)
To my surprise, there was absolutely no activity after it went though the filter. not one bubble. Guess all the yeast got caught because it was bubbling like crazy in the hydrometer flask. It did take an hour for the small amount to pass through the filter.
I drank what didn't fit in this vial and it tasted ok; way to sweet of course. Measured ~10% alcohol with the Vinometer (sampled out of the spout). That seemed kind of high this early on, but I guess that some water was stuck in the pulp that remained in the filter. Eh, I'll do the math later from the SG measurements.
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"The addition of sodium benzoate and/or potassium sorbate to a food product will raise the pH by approximately 0.1 to 0.5 pH units depending on the amount, pH, and type of product."
^^ Found that.
K-Sorb (potassium sorbate) is what that guy used in addition to K-Meta.
as you've stated, the anthocyanins are sensitive to Ph changes. i should have remembered because i did the cabbage science project last year with my daughter.
for now, i'm going to stay away from potassium sorbate.
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reading from this morning:
(https://lh3.googleusercontent.com/IG4Njr7j-OcotXe2XJvznF-pfiYqqo6UmH1RoHoeAtyw_DlxWIdDJ-KMA1HBgaRuxi3JcHEzxu1nPbeTIhsESAhHreDqCYfcjuWBpEg2Dze7QaFnF-eWWwih1N0U6qpM59_RDPL0122SrHnuhgWNkyKCi39DhDFlRCW3h4nFih3YmOGOFM95ZYVc77XexzefRqP3Oxt81PeBheAnz_1kfo3qF_ILqI1306988FoiyPcVJVyPABepBd7NahYkNYeQ06nfiwizYqij4S2b3FsSdwHwUQw4Dee9vsTINTxwYNd8aDbBtVys6xydJxqw5JvutrptJ4KQRHX-JpM_KbBfTf9F2kWcd3eXrGGHTBXPTG89DNrk-SvcPVhQhTNetEoTQQMGcaiQgCbWfFlV0Z8FY-qbxGVwZAuQcH2rQJlYyLJ6yPZLuYaJWcb7potA8Lz7p65wO9IjXgI0WtYMc5xuQJFNMdWP6-rGuN_kxQXOjqmdcVVAUp0rnvfU9745_p-kVt5BFQlhUNgFw0qZyg6_YvJac_jcWO_Bshe5pdgbZHrGRtgbfW1meiPp-ol8iiPpyEQ2hRIiIYq968TbBRgTN3vOPunRFRen3iU7ClKORc1FcvTp0A=w393-h697-no)
1.062 SG (1.064 SG Corrected).
Ok, I thought the Vinometer reading was high. Based on my original SG of 1.105: (1.105-1.064)*131.25=5.38% ABV (this will be the fourth day)
I'm supposed to rack it into the secondary vessel when it hits 1.030 SG.
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this morning 1.052 SG (1.054 SG Corrected):
(https://lh3.googleusercontent.com/Gawh4RIBL1nwhn1r2_pxnpuolSB5zgb09kmFj2rOvmqvQe1yzGUf1kVfxE1iOUC5k_c720NPZNutgSf7OP43cuUDVzfTUmdcyFfiloY1R33LIp46hcgXSnq8FACK_tfJMrXPUs5bNBRXYhRpaGJSKK3eoyFKCFW8IVE0u2ABFSV35QuxhLkwhpAyZfWAd5N4VCaWbZj9f0-JQ-UJvY5Hmbl9nZtkJzWbPFRQtMF4DzcsKE0DWpSTKWCA3APGgHKwb_dvRxzlbIi2AMq1QwzR5b75v1siSLXkWbbcK4dQLuFSi4unVduHlvo9A3hSpTDazB81DAULtKChEltRqcKl_XtytpTPKL-2ESmrGTKNEkcn-j3SzXVYLesHgLl8ej3k9qRrCKQ_hJKoF5miuZXCqscNKNW_oporyStQSEuOC1LbzWvWr0Ox2Gyq4tHhy5l72U7ybznkdQ62YRHkQj_28phLSZk3LOXYDtQBAPB07BG60YQzCGvL9WCAQUIj46HpydLO5BG1ibzwvwA5cxMEa3FKWGG6v1j40UHso1m2nQrzdnVSdBmfVXKQXtWEFGU95N9tiPucaxAXxi5IdJDWQUXiFOztFFeG0X0YMotLUGQJI-OmeA=w455-h808-no)
edit: at this rate, it will be in the primary until day 8.
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this morning 1.046 SG Corrected:
(https://lh3.googleusercontent.com/d5Wapl8fu3ZsQaJ7hV3HiSpDjhJk5LKZQXVW1M0EHzhEgFnmVkBr-0g2qhCSrBB0xcTW1xlMAn5eywKQxxyNLWgVNp8yj8fnlSCtNhsxcHPnHaNfJ15sryzfVzkEzbxuuUC7KGIyRQp3bt7JYcD5xX7dWx6thErXSDbWU_utq-vx2E3pSTqgxbBnM3SwN8kyP7HHJ7p14oEkvj7roDAF06M0bP_zs6Y4IILL3ecbOpcLSdWCgq6XSq7hDTE8zq8-tSGAAPfV_k6XQJ1rgJAARH-55QwENwgjCsOoAo_IBj4bbRP6bM_smXYtIq4y4bn-rydZ8NjtUHwKULkzLPGlSfswjHQcdYr-203SbZJDq0cpzqKM6_XOegG6ZHGMtENHNgfrGbE0nKTTo3NxvsMXdwTKg2ZhNWZ4X0-HdBTQTSXAWFcKnO2Fwwr1sKi9zcd7WKQBFh9BsCTeulXCYbkc7eGOXn3lywS4R7A3puwmK9G9FrnBphm4tVkU4j-QGr0UupiQfYXOcsn7daAihwfnPsM3BSDOg6AtbGcngszMwJFsF9aANHAUKLUwdJ6OmoG-6p9rlNmhllTWKfNmQ7ikoHjb8-qTdmzpX-gSQCTbFI8HmBzlfw=w455-h808-no)
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That sure is an awesome color! I've not really ever messed with filters, I assume it's one of those plate type you put the mesh pad in. What micron did you use? I know normally you start larger and work down. I'd expect you to still have residual yeast unless you went right for the .5, but maybe the shock of the filtering process (and probably a temp change too) stalled the fermentation process.
Do you have a pH meter or strips? You could always test how much change you'd get a different pH's.
So I've got to ask, is doing a secondary as debated a subject in wine making as it is in beer? I'm sure there are several different considerations, but if that were beer I'd tell you to stop messing with it ;D
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^^ thanks. i too, like the color.
no pH strips. i may pick some strips before it's all said and done though.
oh, and it was just a cheap coffee filter placed in a funnel. i don't do filters either, but i wanted to see the color without the chunks of pulp in there.
and you're right, i think it just stalled for a bit or only allowed a small amount of yeast through.
i unscrewed the top a day later and it was carbonated. i through an airlock on the vial because it fit, hah hah. it's still bubbling this morning. a little top-heavy, but it hasn't gotten knocked over yet.
the secondary vessel is really to get the wine away from the decaying yeast that can potentially produce flavors/aromas if left in contact with the wine. because of the alcohol content, this will not happen right away; but it will happen over time.
This morning 1.038 SG Corrected:
(https://lh3.googleusercontent.com/-7dKNAvTNaqou-3ELHzFxQCQo9fx4AhChmngHYL5lYZ3jzZZQrQxvPEPtgwqfKeT9YF_Z7KoZHhs6Wj4DB43kf6wZf004ufrjbfwIsGlgYGw5I8BJ6a6O891EHUWC7rXgvBuPF7-GHBkMx2SvseuJyZi_YLUUk1JtFfA_2oyV6Li5whI_NfsN-D81jXeXIsO5c45E2fb8t1zbSoqrIq-fBpsVY-qpypDfZ1mMXULZe7ilani1pZALaNPFemNWV3G8SDL70aD2mkKC7lfRRBet26wBZSMuCYJu-eisxKVvYcLFfqlR_0JP3-vatCmdcCUM48XiW3tHZkTC_a474CBvKQUwYtS5atZjw7cG7_Sp0S2bmnEJaUIW9x4jiKUIU-HY9PRYFnLkJUE_AzhYzbW0PhON5n5r7DMMRYZMU4TdBXGWxQE0MWUYKLcHbqLnEBNgH8v3GoyE33h4t1VPYzeXrYld95Ll8Qf6iQe7LuPEwYh2kWyvIhqbdyULB3xFiwf25ox7ynYtNWXAf8THHLBXq9dd7UJINkHgFFLHW8MYAv-WVitqIY0L39QHGS4fxIjYjNfm7TX5YBJPKAgN-rtSNPNSMP5CoOBM8a2aZtY6SyFJZ9UDw=w488-h867-no)
I don't know beer making at all. This still has some sugars in there that I want to get converted, but if you wanted to, you could definitely stop it here. It's at 8.12% ABV and would be on the sweet side of things. I'll sneak a raw glassful to enjoy when I rack in a couple of days and let you know what it's like ;)
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You should be able to find fairly cheap meters and/or strips at a pet store, people use them for fish tanks. You could of course find them online too, but you'll probably find they're more from a beer/wine store.
Ah OK, wow I would have thought that would have been much quicker. I googled it and coffee filters tend to be in the 10 - 20 micron range, so it would have only really taken out the pulp. It might have shocked it some, I think by draining through the filter all the CO2 that was in suspension would have been knocked out (which would have to build up again) and since fermentation would be slowing at this point as well that might take a bit of time. For future reference if you don't have an airlock that fits or one spare you can just use foil, just lay a piece over the top and smush it down around the edge. As long as there aren't wild temp changes nothing will get in.
Remember how I said I had some mead waiting? After several years it's still on it's yeast cake, and I'm not worried about it at all. Infact Mead makers do that frequently. ;D Autolysis really is one of boogie men of brewing. Can it happen? Sure, but in healthy cultured yeast that you're keeping in a fairly temp controlled environment and nothing else to interfere it'd take a very long time to have enough that you'd even be able to detect it. There are lots of other reasons brewers give for doing a secondary, I can shoot those down for you too if you want... I know I know I'm starting to rant :laugh: :o :-X
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yeah, the strips are about $6 at the supply store down the road from my office. better off visiting them because they have their craft brews and wines on tap to "test" while you shop. much more tastier than an online or pet store purchase 8)
i'm not in a hurry for it to finish and i'm kind of glad the conversion rate isn't so quick too. it leads me to believe that the kitchen counter temps are not too warm for the "moderate speed" yeast i've chosen. i keep wondering if i should add enough sugar to have a final 16% ABV. supposedly the yeast can handle it, however, i don't know if the temperature conditions in my house would maintain a desirable environment for it to achieve this.
some wine makers do leave the yeast like you say for the desired flavors that come from doing so. the wine in its current state already tastes good to me and will seemingly taste even better when it dries out. i'm going for clarity on this batch in hopes that it can present itself nicely in a glass.
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tonight 1.034 SG Corrected:
(https://lh3.googleusercontent.com/7lh3lnlFIuU3qH1vCa1-5BaeBscJ_eonkxBYu4Z8d51GLbsTcEsBlW6imSC-io6rzqERuTF3NjEVf_Wlv6v0YvDewUzKl476Kbe_WHWSCb1UDKkHH4oS95pHwHRn8-EglQsy4llI2C0K098HgCcnOlJAtL5Xl3rxZptWvCJqvc15gU9sgKPCgLYLODvnEImvlaq2WW0f8wDNQ1eqPRhwH05xwVrKTBk3CvDQ1iC7LX2X4vbVJhGhsrxmUOsZavaTpjWjXAnXRj031_IGchIHGsSG-KFsEQhRqXIocBlccqk-2O56g5aXh_hgyrH9D9pJXpD_7lGHECtLQoSFwidcKpWq6FDav-Nkiiws_ZDrDEpHtx43QB8JbN1LftdTj16AZosn3S97Xjh9hEletYpwE-wzSH8_wNUJu7eAdYiVM-fke5FSe443C30nwG2BGq40PG3z8Ed1RhB5SiVHzPLkRSxkSJZYME6s5bO700G7cMeLb3b3DDRBWG7KqoQWaqXJZh165u0mWnVGnv_fTMI3vZ7_lV2tDxZ9KlmgL6-vkrBKTKazKAVN95kRhb_6jdUrJ9mwzFl1je2D0lZsCEnhIOOlg5cVJ4fyYcoY9LYb-KA8onBKrg=w455-h808-no)
hah hah:
(https://lh3.googleusercontent.com/s-pIK_LwU3F0Oq3TY7Gen0ElNLPdrgX3UaCP4PsCF5DnE8mnvu8VBnMp_Bu025dr4yba25XNrbg_6K0pPZ7W9WcsAPiFUm6MTRFXV5k_N6Avb5-_HaHg1HU0S_5zceu7uI23bW_Dl4Y2mNfIbTos0rONmgnEeiLAux1tYOfsaN_699H09gnSfmm25wtuZZoVRVvCPu1xAYo-TdqqN-UyorGMYTdQNCq9s_7RdOik-PcJTW6dfGT9yHT5kFBF2mesur7fMTq-m6mUOifofzV28Ao5kpYnxclZqKCluLdChVRlg5B2nkTwm26iFCpRmGuuU6rnALZV4LAC0-aumDbb9Th4j5tbcywLQGGkyCKZBgA_HkJjdydIkEE57TaE7ZbKTf4yzZXa9RPJEo89pHuS3S1nvsCsSIudvKT7e0zK3rh4TJ0PcKnQZc4ISFKHmcf0CdDb1572aXuWCJ2Yt0Ud2v57JigfA1nwjWFpOl1B1WM8wRh2WXQ94z5MCbxE54_8_wcdGF8TDwoQgSJroBPxHFE_N8TRULYb8RfsdyvxEkBUgiFLUFPht7vxSYOjvtTE-mvT0uZjdJQycrL_a0yKMgTUPgbwqOaIHIaKPckJ0qvO6B-uew=w455-h808-no)
clarity of the filtered vial (tonight):
(https://lh3.googleusercontent.com/ZbOkQhhB8NJjmF2UipAEAOUBnqotHbEx-6JsHwNp9pC7B1amnF15_p5oXDDLLL3Al-13FSTnSUOrxF1ovW20YD_TTktX2fbXP9priljMcaU91tYOCy8SYQGPLCsNktBjPeCtt7a7M6zP1tXG52z6jlZr7j8LmyvOj7FxPX_Gfmn6IVLGk10uYZvAvou06TJEQ_gPsB8lgsE5L4cHDkxqS35zCeIyRis00IZHb7E5vcTPaK0hn5GHcDbq1j7ZLM4cRR7iCldJ8X3tkiLQ-g89qfwZhMLSxNQsuhnYkUvO5hU_SPU142Tp9WyRLMB3X8NI18-8PPdIKrWeuq3MvUhKg7OxqtsFYxsvXpwYGWUMyHGMBFb43_lNKR1xQU_dkrr9rtansf7TPSDlQ0yJzU_8TF-xD7yCwlBMr82w25j_hqbhMv5HqRjRCX5bBPkIE7SZ9vYu1vHdBXr8DdXj-B9fMibWAIDQkgMLB1T1Pgulfnu6clAnEG0stN41hoq0TUx6FF2q69p3x2BZZyadgHiwmVSUjRHAhAjniYc6NjizMBfkcamWzKGxr-kxxluTqZKRtakDv54-m3D96vaT99pe8MKMo-0h5112buAyT6X6kFi-xKbo3Q=w455-h808-no)
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Good plan! I'm sure if my local home brew store had testing I'd go there a lot more, but sadly my state is pretty backwards on Alcohol. Heck home brewing only became legal here a couple of years ago...
LOL that vial does look funny with that airlock on it. If you ever want to take up yeast culturing that would be perfect for slants though. Especially with the flat bottom like that, all mine are round ended so I have to stand them in something when I cook them.
Since you're planning on transferring it anyway why not pickup a 1 or 2 gallon jug and add the extra sugar to that for a high gravity "reserve" batch? That way if the yeast can't get through it all at least you haven't ruined it all.
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because i don't have any smaller carboys, i'll just leave it. if i end up with too much head space in my carboy tonight i'll be forced to make some calculations to add some cooked sugar/water. i'll calculate it for 15%.
i found those vials at "The Container Store". they have three different sizes 10, 4 & 2 dram. although it sounds interesting, i probably won't start any cultures like that with these cheaper yeasts. perhaps if i began sampling the expensive stuff, then i'd look into experimenting with the cultures. thanks for the tip!
this morning 1.032 SG Corrected:
(https://lh3.googleusercontent.com/-WPbo4vEOWowinMKO4qF7qyCLw0IvS0XZgnL6fEP2sgIG0U5I9Blt9WdifD_RpVvwknK1OqUXMzxlQUBmfMsmaCKPWDS1hdDGpIaQ7LiDwjtlbQZNWMInVUXkvP7XK5PffkQYmX-j5ptcY7sAXpWvcF8q2aMBUObja0DHFNNhYAn83Mn322OgL0bkWcYe8bglgrna15Ez5XulrZG2CJf3FdSDzGw1yr9IJ5gCdCYRd88iSIF_WrnMriFsMoERi8h3P4yk8B8bGGN2xI1hACPG9X2OfnhSZMWRdRuZRRuz9v0Y_CsCmIPR5pCIJ5MnpV3ZC7E5LbpbFAI-3vhAJHmJ9DSJjyXQDR_wvQHSkAyJCYkIn-j6s65JLTywwNdnxzkgN5ohrxK0VmUflIQm50zS2sQGQgLzQUt6iMK9FGXM_8o6UKiRjaFyQda2orm1QpeOLQjLFk6o-oIhYs0EXkvm0rnbY83PzPSFuWBsZa0_A2zFf4FnZOV_lhOcIeAuKdNRYXERAG8S4FXdimIRIH1S_XM3rulphhFLkzQFgP-I3EFsFzw9AsZETY2FF1ipklq9P3xhTC65je5wyLLiaaOHXEfKu5MGIlKe9cVsle1S027HIvxYA=w434-h770-no)
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A good source of 1 gal glass jugs are those 'fancy' apple ciders you can get at the grocery stores (at least around here). The standard small stopper fits them too so they're great for small batches/tests/over runnings. Even if you don't want to do that with this batch something to keep in mind for next. My kids love the cider too so I've got quite a few over the years.
I'll have to check those out, they don't have a store near me so I might have to order online. It says they're made of glass on the site, but doesn't mention anything else so I'm guessing they're not borosilicate. They should still work fine, just got to be careful about thermal shock. Yeah the cheaper ones wouldn't be worth it, although where I used to live was over an hour drive each way to the closest brew store so I did my favorite then just for convenience.
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i'll get a few from somewhere for next time.
those little bottles are expensive at that store, but i like the tops. they have this shallow cone shape plastic insert that really seals the contents in. i doubt they are borosilicate. if those features don't matter, you can get loads of them for cheap online with free shipping.
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Well borosilicate would definitely be better because you work over a flame to keep everything sterile, but as long as it doesn't heat up or cool down to fast it should be OK. The seal is obviously very important, and is actually the bigger issue I had with my current tubes. They have screw on caps but there's a loose plastic seal inside it, and 9 times out of 10 it'll fall out at the worst time possible. I thought about replacing them with stoppers, but they really need to be air tight and would also have to withstand the flame.
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here's a shot of what the caps are like:
(https://lh3.googleusercontent.com/6DPRkYkp_FZOef5W5NmFzrtNc-fErcctCUuV5IR3K6WzcZwmvovbTZ0gOTsRNVdI4bEOs0b7HokCn1cJ7PuGGcMseOcyGP2qiBxMxP3Oe6ct7q4Ts_ObsHfoMnxsxa9-aJT7TFkZscjTy08hxi7xkrDdlhjuz_4n3FerMOsra1fsQngmSnUXeQu4x198DxDfo_olc9yGx0imMEXYTkESMz79VawZAyEUAutPEFPO7VbWRF7D_4Nx2Vv3i5L_8ej4Fj7KNqIuurf4GmY44BnAxhvSNgDDpf3vczhHtEW0r_O2G_LCtvmQrxN2rmf7JkRMp71VvHc7A8AHBvfx44bsiw9eTrWU0VU6ha6VtN4Zbe4wPEFMKHKFzrGfW-s6Adpv5rW67L4fNFJXA8kj90ohxyU66mA-01mJ2YpmYBGIQLzKnDSXrFaNOsbPIzOFtlPtEQSSicDIfvfKKjAZP3_An1yc9AjJtzmr9eqF6MSdZm_ov6Vqsj_HAiCh_NiDAr-Uj2MF1bu1SlQHqf7B_4XXSAQEmXwHl9sgLPdxGZCl20khHRKt9g-LlWVvY0smaUuG2boNZ13ocolxbxsNaV8xB0TqS9nJ28LSgBzsxkXQ1X00UWqC9w=w496-h881-no)
i use them for our condensate samples 8)
even the 2 dram vial caps are the same.
how much flame are you introducing?
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right before racking tonight Sept. 20th, 1.028 SG Corrected:
(https://lh3.googleusercontent.com/wqjBm44VWItEiPgC4xOPKtxUqHuQyoYz15E2qtqf4mox1-KSFWszLefulyFsIlVkdFO-Wh5ux7IArtFOa-4zlAyVvdGoZh7d7ddemJDLRfLuwxqPRpP5UPTGWPuAEjbQ2CGaODKAm_aHkxeAAr1kdPuimX_-wT49y7f7PJYlN3TzeKZ3Dd0NY0ZtmKoH_GgyMs_w7ldOottde5i-yD_9afRD4QYU2hqkoaQgiHbs3lYonGzxRLTfTlDmKia1-ElMgpt4pLVFSYgbhel_DCwMUWrlr-ZqtfxRAcuV6dKUwx2A_i4_-lz0roZ0xR-m7Nc1HEQ8gb2iw16P4mD40EAvjEADJNZrqDGEh0GXU_yhEFF7NcjHXEY0HZu-Dyuhx4z0w5hXfZU_KQOcpIyOE8vM_sAjgiPe7snLthVcKIJ2b5VYoReJtPSxqiERiKA8000G9TQrtfPKHmNQmHFdjOchvVu7eSd31memgxeAr7NcpJ0oVngregsB-9flR_aJGBsz8drcdHtD0yvitYRZE0-GaFZHL-vxIjERH0T2VOQtF8N1vHWXzGFuky6qsjuI_lnZqu-rB6cSIvkPgQldiYlU9gq4IMowpBKHhyF1UxCjciWCpzW8mQ=w455-h808-no)
racking time :)
(https://lh3.googleusercontent.com/RFi9c1nSpmnB5zisGR6H5DdEnIhA-ZG-RZIY3iO29a2rWFCHpdFBu7B-z7pc6fQhskDIdslRMOSlYyPkQfN6OPZFSieY15nyR2Tj-VVbwPO0sYGBoYEvJF9S3LmXI_bRI7ux021JZMfGR_nBYSB1QA193PlqRb8SMjGgWx73tLjG1uxQkn-oWoxAFydoq8ni3J1bqvlLkI7AGLu5Gh9pDfgCXGyvOkIEcovZOG7BjGQU_r9U8PDmcrRCIzFujv5kDVL0Q_hHcqj0iStz43wBItmMU8DyjymBMwOUI2klteOk2R5Z950QnfztmacGmFHjA3vlj7xW8TwGz_uzDri9jCQOowiR1__jt_yJkFFLyHCiAxdphFoI2toQ-2OAaw1ws02D6oS8bF8y3meV--DIK3OtEJ6bzqvi9uXxvwFeeYK0S3PHOCuJC2qpAvKNJsQHaqNAk-JM1jfi_Yy21U-8hbQ8sX5IdfZFt2NBIZJ-4khhzR7UCfWRhPxUudZ868VbSnVKREaiYo6w84UmV7cYJC8yHwxMGzkhW3oytsHIZf3im1Rxyg4TMMTtQ4NMwix7CiHFpvVhxjWNZjQIEgBnUhBpnCGTE30K5tBk90R3tfCWtsexWQ=w455-h808-no)
i ended up getting 1.5" of lees on the bottom of the carboy:
(https://lh3.googleusercontent.com/6vgGGWTgkWg9yxIucQ8cER8TSqSZ9YPRckJ2twZ_ojFIlu4OWUYaFTHZntwphKIF-Jmz9afe4vjz4AASeJ3ZDCEOLhqwCGbqBYwLxuLeH8CQPo0KmaDGtwES_EvSHTdPjTuh_0-ctntIGcGBdyFywwLnSPEe3Ndbbf4sBtjapM65_7BThySfn3cK4w_nyQmeRcaqVk7FXPZ4dVoOWWVaCxd1-jZ8RWwWZMxwE2XIQAPCgCSL8Oov32sVcfACkmV_XG_GBshMijs1KDn82NL3rlDx_uJrGjOws3wBXcOV9JY9zyLvLNJ8x-bHfHG6DPkh1W6CHt53STUE1MA_uJGGJaaqUsJ3-ut2HbZgAeFRNWNdKHf5bzaUlYJyYb5eF6ARXJMCxVskarefgUQe69CSlvu8W2BhStFicLV3Zi6p5qaORVqhVofHKFR-eEmIXUrUk8WjlDI2mfHGFsLaDTJ58PunrwcL7aa2co3n5ls891NSpaCglKIJPqmmCyMFy5i5-cVTwyCgGdcD3vCebxWGz8tBdbVw-e0pHArarNgR_lpnYjMhNdD1AjC8x1yvV4BKWpPnJUxYYjpT5MIeVwClJdoqyHTbk9_Zn6fNqFg0A4hpzP4dzQ=w455-h808-no)
(https://lh3.googleusercontent.com/pautBQMtWEt165ODin05Z8b1Fp4AsaLTSbyIqVUrZDzOK3M-3UelHBI5_RKyRzPocQGSb91zjRk2KIsK_MJX93zlIZDPwqyCTmRFBU2TM5MzgiIAkwJbIZo5IUk25KMzWRzd-wDo-8xjw9wCyEoRVC_bQzTiuH-9_TGk0TuJcOiaP2sDaaFmjr9oBs7_FJ7cqnGNGPNMBImZMNtPnoQ39ScTg3oG8w7pKqnqRq22250ZpKhbYkilWDvJzoC1oNcJnPQ6mD7jPtxNXX6yI9fyqfMhJJxEQs8C0TbnRXYU7yWNIsUjEOuIgMyL7zvAQUmWQ81K8XJYc3717h0k13fTeidcU9q1L3kIgI28Gwjuo2nUNfMnHeL3QbZ-C5_LZI75cqw98CmB1F8XsD6toBN2v3lo6tAVp74d1m0NVHMcHQ48MXqUwniR5BfeZ-51xzlma-HByqRRh0b8PeCruQ-rUT4d9iu76ThcDj5n3S-6LDnmS76dV1yckEDEDpcY_kGyBS0OYXWIaI3vNe8BowbMzaz2R590aRvx9i8sx6eR5_TO37rTLyuI8iPPXfqcRE_vo95x4o06stp_gBA0yNssMrDBj0dqzT_2ZdMDnU6-V8WOGMYWuA=w455-h808-no)
That's fine, because I'm having to top-off because of the head space. I dissolved 2.5 cups of sugar in 1.75 quarts of 160°F RO water, let it cool and added it to the carboy. This should bring the potential alcohol closer to 15%.
Also, I drank the stuff sitting next to the carboy. That stuff is really good; even with all of the not-so-settled lees.
Here is how it's going to sit for a while:
(https://lh3.googleusercontent.com/8JIfJ5YzlH2uWL7qZDZJdADAqDw6OxZ84PjIbcfU7KfJ6z33v1uxYQyqdKAMKXGJ4jstPjm8PqPCSO-B8S33Am5glffv04eQtSJfhUb1okYwVlbS0DkEIYD1CjvGQVPYVXE0z7gN24gt7l2ACQK657YqVFP1IhIUWK8nsGHjL3jn20FogbF4EXw2HJUjkOIltx9RfBjgO3o668E2DZv7vJ0GZl-5mWHoR_4ARc2JD-8kigvJRRgQz6l3i4g1j_BjpsUYITaE1yQUf2RkVkooVD7a7NDVEzPAXrAnCSGuf4N8uIXQ1FQ4BB7GPi0WXGsSsd8jspIDP0JSMMahRKJU_AkEvxmfr3ZW_SiuvETiBNIkNZcomKstbvsRq-Bz0PLtGwElT9dljKaZRHPgSQJhtC8xEI78xtlRiYed3nvam4xfE5o9X_oc3oot2XFachzcp-YL0N5v-EtFxB7xvfJO_Q59Q_sCSiGEbJr2VbGa62BCQIsE5ORmreDIJfPre2XFOcH4lqMQKwuADb_e3X8pVqjEoDp3FIESJWCcweMw4ZPC691DUoHGp4rDUrT4jqGg7m6lw9kPT0dvPAPplXwQ644uPZKIovcykeE6EA9TQo18m0OVxw=w455-h808-no)
(except it will be upstairs in a dark place)
edit: here's a video i took of the action.
https://youtu.be/HXVPTdpZAcU (https://youtu.be/HXVPTdpZAcU)
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Not very long, just a few seconds directly under the flame to sterilize the top then you work several inches above within the heat convection which so you keep it sterile while you work. What could also cause an issue is when you first make your slants before you introduce the yeast you want to store you have to run them through an autoclave (or for the crazy home scientist like me a pressure cooker). I remember trying it with a couple of the white labs yeast vials, they didn't make it :D
That's looking great! Is being so close to the airlock not going to be an issue, since you've added sugar and are expecting active fermentation again? I'll have to remember to check out that video when I get home (my work blocks YouTube :( )
-
that doesn't sound too harsh for these bottles. let me see if i have a clean one and i'll ship it to you for flame testing. just pm me your address.
it shouldn't be a problem. the rest of the fermentation will finish just the way you see it in the photograph/video. no foaming at this point, just nice clean bubbles. even when the primary was going there was very little foam (if any at all). the way it looked in those first photos is how it looked the entire time. it was a little cleaner at the end of the primary run, because most of the pulp had finally broken down and fallen to the bottom of the bag/vessel. it had to have a 3" fluffy cake on the bottom. the cane was snagging it even when i wasn't very close to the bottom, so i just let it grab some when it got down to the bottom. it'll be easier to see/rack out of the clear carboy so i can keep the cane out of the lees easier.
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it's beginning to clear up, however, fermentation is still moving along very nicely:
(https://lh3.googleusercontent.com/hT4qk1eo8k0IB8xVL9MRlJSNdPTPpgdNWSafKVWXJ8HMu7GkG8tZoQ24FaNzSFITWNB67VbZPGvLemnOz66c4fFMkp-WW9-dZhyGcgJ0tOOmokIh3hHFtQ1JEcGVSnJWpIRDR1BLwoNwVT5FxlG3jCCwqIPk1cRvYD0a_U07tQltljBq8o-zrGucTVn4M825KYeIZFYYrPV7o_U_kZtEjHYgsFL2VB3ykRyI7npMFNC6PgmCqP81Ek5wPOe0-PS_nXe1u2MboRAtFTZEe4yj4_7RnSB-KErp4h6ir1WWi64JTIyl2GeutV9uWrCmhagfRO0CR4J8pIqwK-za149erR_cGDjqq3fbaSyK9mi8SLvAaACW5FYrwpbu4BtLXOzrJTQPamKhtUJUK94aB-So5Rs1vCBl1jVUxnUhzL3lyw4aW3ZQcnOD-PtgiPacjEWR__Fy0kMxH-HYqJ2c-RwOWq01UlzwULp-_ZQxcX0PMdaVfl4fABb-QkTDnYt-3P8Z4D49UBPuYzfiB1MgzBeD4LVqEBg7RF7ljzvP7x0eIpTTt9fMbHtYpYxajWBm4MuoATqtF-uOgf5n8e0KNadIM_crtdFJsvoaX_FrLer8f5GbBjoD_w=w402-h714-no)
(i through a flashlight behind the carboy)
i'll take a gravity reading this weekend.
-
This morning 1.026 SG Corrected:
(https://lh3.googleusercontent.com/pP3DQaOhNrhxqMik6si5iGbkrp1DIKBUdR26PAO3p6diStpDIYygWVYg3MVkl6deMc-As4uGKeXggmpzn5UUCSA0cMdmq0rtmuWQpry5piLsigQDgFCVK0ynLrfbDGFmjlAIR82MsFqQXK3Gxgz7OSYR92VALJ82nVKzL3nbqMSNk5XDotntzd_O7n4_xEDvO4hLcFKO6RGrbEv72j4AuLPVkqokAwG2Ko5LtBRNUwIeQ5zt_8LjnT0ZGoVcM8_Jwigg0U9Ww-RgwZ7pH-09QFeuLXxVVHp0F9qOMKK1Q5JxHniC1YsX5zYlcF3ouq5sLQIXbDr-53LP_SE3s_VXYphfKH3vWv5OSfFWdTdv9uVAI2lveS5B21IWGSuwPoR6dbn8vLnnwcbfGuN4Ym7MYvK9SJZj9xBESke8l7cfL3iCaj9YxaxUsAdS0bwlqFovx9waUrj0QYAKNmgwxTdqKek5r2uMnYXH8awBy7H4_sZdqKGD3Dr8_ya1NimMUEGP7Q3PZ8bimFE5I0kiynBLpnD2HptkcESYTKUzqKKnZ7jPJB8_iN6J5jyzReC3pA8lTNmdkNwcG-VaEtR7oCkEIMisDv8S_wAjzIez7_DX6nm7Udq5XA=w455-h808-no)
There is still a good amount of bubbling in the carboy, so most of the light sediments are still mobile:
(https://lh3.googleusercontent.com/dU-hvqPLSKHDm2ITTEjZESs1EpE3CLTDbsx-BNLFT9LE30rv9ItMlVZd6VuxEmJvnohvs16oqzBvS6h-2SDGWsznaq1VtlLq4un_Fh8YdH0Sf9XNH29uofagMrpXHCWFQFKeuEyIwu5FYR7FOWZHQbRrtJsOl7691W0348XKhxA91w4aINNfB5OIDyrJL1YQZrwG3PjEtWLCgHlBL5WBN_Wo4skadK0wPJSYZZ4V9dmrKdd3OALL6SNSYx-pZ2-7_2xmpECd_VqOhWpgvzx_5LKO6C8yKJotBwwcgri92FHBgy36KlbFYYZExDUh3i1jGCU8WXxaz5UQDmuFobRnimsRtZ3xtfx07dULTofKY7vSaS5IvOdVMQTGBoKN2Vx9WA_gAS1IoZDdaqBYuvkMNZCa0ZxUxg8inM2hDcYonWs58FVagFSYEcSRC7t8JrykV3_ehb7oCdzlCBGN3Q0XeJWEBYyX5TEzaLP-cE3lflSZFDhO6YjL-CUZMFF_r9NcL4q-u9o3txpi_LbthyB68fMxOhgIQDkEpdIqV1pj3U3kb4rbvywtLDcZDymANkvLIYIUTkWL7jnDOYul15clRg2nXYXhvRRtikuZX5AnaCkaEgnF3g=w1280-h720-no)
(note the clarity difference)
After a swirl:
(https://lh3.googleusercontent.com/p_KfMSxIAPB8poR9bvyVvppvAknR3B0NHqDPHMieMfJbMwz3GqCYtBvptxyEcn1KwEH0whymBPY=w391-h423-no)
I think it's time for me to rack it off the lees. I'm getting ever so slight hints of the lees in the aroma. They come and go and its probably just because it is suspended in the wine. Once i get it racked it'll have an easier time to clear up.
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Tonight's racking 1.020 SG Corrected:
(https://lh3.googleusercontent.com/gYdmcEKhS2AH6dZ7WQ4VlPF-Bp5Ypyp5m0Z7noKnITQm5WsAy_qgIW9UQXy6imFu-e3VE-MwY-fKww1eBrrFKGA5X73DCmrYhsdLKT6VKGwX5O4nF67GWzOKedqehdstEywWEVZEq6Dc9zFkqQGgLxtqQanvNNpofMiy5mHL4ObAqcUPejTK2dKIZ4Why1PUEmA7wqA466rOl9jrOdPuQeVXSh8q7ltLHu8WAwdvrqNSTsOfzVALgo3qj5psJSMJXQ_4khFwS7JM1NA4ujd8ID1IFKaeh11HohFP_Bz20qJ-83ct1HT6PVUGi-vhefIAube9F2TNgo65zClZFET3ZlsKtdkg-QwGlopuTJgYbcasHJDfssLD3HXwVnkSIfqxV0mPjlADJUkyN9s8xNP-RVTpaXN-TwHvdKX8i3PaupqSWCz_vCQ1uLEjSvvc1Ce3NoyYIapbLxxOHz943V6chSdyUBVEvaDCE5gLIkMXIF9KrMSuqWzXotMJ_B0vDMNAw86UemrcYgUUi0rcV53bTtQaziwHPuukm3Hh3ieiwFH_N0Pti7yzrW7RNpQUrs5kS1ly9xR3FDjUsYHETr0l8VHtg8e0TVEA0UL-yGfweuaxMpCCKQ=w455-h808-no)
Ok, this won't be touched now until the fermentation stops. It's been through 20 days of fermentation so far.
Here's the sacrificial goo that got left behind:
(https://lh3.googleusercontent.com/FNJ3p3TE5S5ivGYt_SKUav9XY5ImSmHSgCedG5YIcEByV7uYMvI89OfypLRc25cHpKhvMH-xZS2c4F7ByMvWy98bVbanR5wcergwC9S5YnvRtWkmZ40WJC-mcjBQ5-ScqjK0I-FnKGaXxumPel4EvpWzK3tjDeQWeRQRtJc8CoPyistpCEG_flq3YKBbSeZvYMjl1QfM2r7dibgLujTeRaFxMz1dZC6G0D8WIqhhOCaXIXrqzbU9Fgg1wz0aN4JljkeirfHFhWZTOW2V5KjwtPgjw56RmgtBnw_pg7tlo3Qm7ImdNtfkC2vCvASvZ9PDG5rJA75pRiAiUS72u_ArFfzd5Q1iRst-5xM3yopzjQbue3_rdXqtLvnf538PgwFopRHBkVXaMyhvnZaf0zLd2tETEfc6kB_QERmEWRwbg15V6D6WJIYDhOIin-juvwRYxAQpTygiQKWw-7uVoRhxYK6n6PI1DnSZHXEzG1oRjtedL7Fa3khEP7MAllskPfTXR5KEIcQPjpXMwAXLqtLqj_70sq8hjOyTa_NagiXtog7GS-PwBawKfLlvbbuiyrOI1msViEnUC6e1zzntDy8Ncl-Fd7rQ4gQatSHZ1YqsX3JTluL27A=w1280-h720-no)
bubbling away:
(https://lh3.googleusercontent.com/h81IKoPTgTLtLNV653Zlfb4KFSCeSlPxik0X-hH4eaQPteBGRFkLohlsSRB5JG7639RVLoLscFahXt0c0_RWq04Ojcy_y2q5syxXsv0VTcNqMU40thFf2O1fQL64XzcyGAVsOJNjsQYBvy4mUeYDBSqOACmj0bE-Dawr8ZsoECvFO1giis2ed3kASBgrJQVb5Ew6pIKSlqlgPqGAr3Cu8pnDwo1r9M4z8G-01oQ71VI2V2OzgoNacZneKd_Q2y1BC38fEUIUUyqXXigITdwo91KSOUWS1XkAJttZiKH9i5utyUmL_3ovokwlKmqRkxnFOBZI41XiJ2A8b4sO0uX9EkiQGycDjcYKQ8_bsuMkF7rpr7dciLxFgKcn42LWF6K1AEt_fQUneYzr5Nv1EGnG7A4oOToDZR3I4SL8C6mvIxvX2ujWJV0_nUfMzOSrPDFUUkmlx9PXEAUhpByelnbJhjVfts66cQ9ZkWX1pJYzbDsC92YlkAt2A3OYrDXy1fw2YKOANhd0YDxAc7FMqlQKVbDu3tYsJm_b3gdbAhJB48P8160J1ttW6_WDUulNzYXY6YrTp2wDj1UFEmGYD4GkoNd1ly5Dj1xd34oypVgmSNXKTdZhXA=w1280-h720-no)
It's not going to waste though. Bottoms up ;)
(https://lh3.googleusercontent.com/KkPwx5rNLuFld1Y7s5BjBqf5RBenrv-aigbXSP3kNZgHRjNb_cVfdD_u9cdsYvapKHeaUH-MFeNJ64d09g0U5HTTAhCN8XcmyggpAgELSk1QR0RdN7xZ5HtCQS0gYF_R0g7Afq0rOlRe_zIFfBcH5xF_mmVSoPxA0XZ6ptw44IBE0O697HaAgdYAJUv8hOoAfTEGEASdZ3vqTx8PSepS4mXJTlLXcFaSCPFi4DFYZBces_00ZTgXTWktlHiEvsZ60rScgpJCiqWd6OilhG9uvosTNTQHC9DjEKPkLGO13ilD_6oDFnAZoRYeUv0vkmD4miRXNmn_2sJ5FA_Is-60TfAhAEC8uhWStASjAaWHlOUfI3ISZSwpOrmv3AmYEJKbYAIbYagEvCpMfJAvkpSVq9YsyDpXkBtnSEPJCiUmc5dXgSiuix67_l-egrNDqLRm__jZ3jPAhsCq-14BoIkHcpdystWJYzO7Qy9qytWn35bLtihR6EhuEQL_NCLEn0q5MPH4gFZquAC_ye4rrQ-vhX-jtEfch-BFbEKVTPFCIbg_KG2ocNDJsbgytiYxGrt03MqVtspzscf6dGWRSyTRLxze4RjOUxLWLijQqzlpX5b5raA5IQ=w455-h808-no)
Aside from being pulpy, the lees are really good.
-
Ok. After two days of non-activity in the vessel, and a little worrying, I finally starting getting some movement on the airlock.
I may have had my storage room a little too cool, so I turned off the AC in there to get it a few degrees warmer. If it still looks good tonight, I'll turn the AC back on and see how it reacts.
Meanwhile, I went for some more berries and grabbed another 12.25 lbs:
(https://lh3.googleusercontent.com/owvp9TTvUBBzWYOYVniQ4KlqemCsl_gmaSlrw21lEygLzpy4-1M6okJc8ot1gOL-gKvix1nnLEj5GtQsYqj4QNVP1jjlxqBjMwj-BY9iU_mIiQq4H16uWRID4IIcR-KxY9_jbbcVY2JWCv0IKqQbaC8hUX6ZEA9A90rr18eeRB97Vky741k7hmUWbiVosg2GToy9brTgVYiyO9Wyx9sHQLDG5qcAnIV2GvKeJZrd1OZdE4MtPxe-YcLqK5dGH4ls-UVi0tE30TooZsYILkBCyFaqO1dRQZMXv7WIqVDzBQD69guXrTOvJ9uroCRzROFYbfP8t5OsW6U8uBrzCHfGh788mTw1Cc_ylDq9fI5KkaY4l7zlPmK-ufXlda5nwprV4Jtl3NEvYJ5SYLWS-szjFvgbNvP_7LJNZk7SfCgHxSOs6SW4s7Ys1Cs8KXAB5bJAq1xW8JKMOPQESxvVBR1K8HLHC8SwOLDNYw5QGWDe_AVbIjRlijJ2Lu5Gl6wZbyJ5kxU4TWfdYUOzQVWGFU2tJ7adNNJ_mPYm-IkXbrb5g6p2AYbYvY0_5zR04fU2RdQVPFRuQYwZ07DNHs35lHHnZ31i2aDtk8jddb8TTcpoUGTtwueazA=w1280-h720-no)
Getting setup for the second batch. This is the boring part. But it is the only way I know to 'process' them properly and I know the end result will be free of any spiders and bugs:
(https://lh3.googleusercontent.com/Lk4URt1M5tvMwpyi6Vie11-ctk4A_jTTs-v1i3KFeD6TN0SYp8OZidK2b2iHGDKcj-8bKG9Z7-v6a4DvnHpEk31-tjA0AN-N9ME2be6scBSDB5cvC5yZ7wVXvtb-rjftbPWy0ah4b1hIu161qN0RysMAFGlKL73Mpe5yFBwkubCOJHMSBAzyM8ePADYul-54RAWd6XFcle8PnOpRwh8Q26A4bPg-kpBY5CK-Z2K1PzzwTRcZWRyL_Gy3Z1GHsz2BgyIMuQAb-WViKVdfUKiXu7tr1M2IWi0H_i5AaKhjLZ3pkGWC5y8rDu99cHAfN20DqcNODz_TrfYBEgPJ8u00KPy4cN4LiO3GXVY7IMGvjW0HZyzVChp17ng_cBdutR2ePYNfqJa2_CRpqMae_O-0x33CoAE_LIqd3CKSgVqEDJtC7ZIKF43d243ypLU0hsh-cW-hRK41X5r4wF7DHPYukswKMmcjH2uKw4L-fK6SR8SRxVPiE4bL8fwiFVnsKfQSEMJbbhUe4n8akfmF-VDdnQPqTOCZMEsG4rT5Jpp7IUp-VrKFRJtSznhHLbyVIq-PkHlY7v6WXLpAiHvhDD0P26HtkyQQUUYiPRf9t4r3sRZtFmwURg=w1280-h720-no)
Come to find out, this batch is more ripe and I may have picked the others a little too early. I'll see if it produces a better wine. They are much more aromatic and the stickiness eludes to more sugar content.
Trevor, per your suggestions, I'm planning on letting this batch sit on the lees until the fermentation stops. So I'll heat and smash the berries for about an hour at 150°F like before to get all of the good stuff out, then I'll only transfer the strained juice into the primary. There should not be anywhere near a much sediment that the current batch had. A lot of pieces just just fell through the fermenting bag.
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That's looking great Leon!
Wow that's an impressive haul you've got there, make's me wish I knew more about the wild berries of this area. I'd probably poison myself though :D If you're planning to make more (given your success I would assume so) you might want to invest in a refratometor, especially since you take your readings daily. A refratometor only takes a drip to tell you your brix/gravity so you wouldn't need to take large samples and you could also test the berries.
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^^ thanks.
yeah. i want one of those, mainly because i like gadgets, but also because it would give me a better idea on when to harvest the fruit too. it would aid as a double-check in the primary before pitching the yeast.
but unlike the hydrometer you can't use it after alcohol is introduced into the equation.
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Alcohol changes the refraction, but it can still be used. If you just did a start and end reading it wouldn't be pretty inaccurate, but daily like you do would be fine. In fact it might even be more accurate since the readings are a lot clearer. As a side note, alcohol does also effect hydrometer readings it's just more linear and so easier to correct.
I would also make the point that a larger part of taking the readings is to see how it's progressing. Unless you're going commercial your ABV is more a nice to know and you really only need a ballpark figure.
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^^ interesting.
i was taking daily readings in the primary, afterward, it was weekly.
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Started the other batch yesterday evening:
(https://lh3.googleusercontent.com/BoUoVM7Zya4Mx1wRzQIzLcYvwXdc6NLWW95AgY9v5s0fIRbS5OnEGBLnL4RGEE37ZWGFVEfxDfJCwXe50Y93B99laZYJTQVnk5rFn9-KATnrl-Cp80MRezea1kS_uSsESA35P5g8lXz_aBNHX8gHCKnVeIC-1f1_GeP1DmadnZGi88m8TKA29I_XOxnGl-VpjTlj78Glnc9_p9Z4XsKj7tbnlmwdQo_rHa0WIfb9od6JKCIByj1OLoAMpvjY8VMxTvYgl-DeOF0NfFkzyibzaekMA8iE-5nF5LG4dUXRqNIXo_XDGLlBsAOOtJrY17s6TidiqNZ6fVpQgc1BncGbvNZPxOU0R6yGu1VThsupxr-SJHkGj9YHji3cnpppI7jV6OjTZ-sN87FdrE2FbU4fHKGbvW7X7W0aQKUJnodb0wijQlWs34-EM4OD7PEZwoxjMbeFHblczRogNiKLMYnW7PTRVbys5745k-cmAyzMQFrK265we-R-nr9E2Ozdk0G6fSPzevytzKaBZyJjQ1En6p9k1htrtSpWCx5WOjTFIOtv5oYXkF6ZulaDFJSUFEG5Xts1dNhiPykX5fCn-TAcrDWqJOOWRfYVjShpmaky-sb4Rlm0qg=w455-h808-no)
The color was coming on pretty good:
(https://lh3.googleusercontent.com/WOGlvsqw4A3OAsS_r8IwPYSvoGthuI4JDUlmQL_QvwSiRFuiRs8zedEEm5A6pigLQw4yEGPi6fykOdVIOeJFChiO9AVAfndcnFHHElcDYA_xQN2jeZhHQMZRZqr0dBfrICL8D5figLaOtGC6SDMVvUhbWrfWY3Crl2ePlYFhDaGdzAhC3sFETobpgA40eEvLf82Tq73wfn2mNXl9W_CLFqzCAwwo1pJcI-eoWhzySmv561Idf2MLpa3ytox7K8adBh4UMAR4ZGBR7tjSTjRzkdJBOtzH-LkxjvbAHb3TOT80aFdRRSzhFhDkTBKsudH1VsN7re6X5Fx8lfs2LmSEMpE8GhrIbZvXCTBnKQAjAEW_2mJxLBelBql0VuOz5CMBa-rjuopNHhuwUif-qFN_DTya-FNLRUD1YtdnSFYkcVjJJSNur9dL8nf6llOc4Ypyx7bq1BrNksVhbpDykcYTD5XoRtnopXJ6q34qpR4o_nEUUXBxUZzTadC_IN3_TVBlyxGDwb5jNlgIIIFYi4yB3lJjmxY0MUV8ySg3bhAkP5u921TQCSc9VBRQiI4KqcRjw7Llnnm1h9Y5hxeQy5_ZEpAQycvCynfIVi3MgXN3j6nUQKrMRg=w455-h808-no)
However, when I added the three crushed Potassium Metabisulfite tablets, it instantly turned to a shade of brown:
(https://lh3.googleusercontent.com/eE0b9TLD7hcuIQtioqjDPDG21Z8MECTbwwAYR_EpFjkoC3kg4JDyqOUodP5NVuP4Ot6ABMh-YMZMpIAV4tFos4yKodiJrxXBiFSijAQqWW3pWrvewM59vPeZupz-v2NLloTFuRc2thMGPJKzY21cxuadcmcBZVkmf1gHmOOjRx86fFcBxWPFNIW7f88TUAk4Hmo8nU8vfGUa7R6MySpBXhGk4Zs94PGEVj7Pm39neQLaj9SoFi4u96OQMku2gS3G-nbPWhYFfjoZvszh7eys1cZgL_EfXuPiabknhYdckw02MY4Xq8M4pD2yeTwA3zYDa9bPgTNqENzOU3UIYsSikReC_HdDjX0Cu5vxqPqZLhA2mjErKwcRHGjTRQfJ7-6JHbnqk8yrpl-HGPV_9SmVEr-Qd4rrMFmUmR9XmkLb_kTCGMaBJ9xiRDWo1LGRaZKV-W1FEB5k6ActTg3pB8_svqrRHJ1GlMTWoVT6U2bk9d3TOLiq_cHy2Tjdihhet5uQMSVwUuaLJlzHViOOnDxR-2YI5OXSUzeeh-h5vCYe7tn-llFXGYfBgaYg2iRxTo_5TK1xUy2HDeq_b7BJxgHPz_u637tROqQTtAvq9vu0P23lwh_h7w=w455-h808-no)
(Note the color change when I added a very small amount of sodium barcarbonate into the measuring cup.)
This is due to the chemicals in the fruit reacting to the pH level changes. The sodium bicarbonate raised the pH even more and brought the color to a marvelous brown.
(https://lh3.googleusercontent.com/x-cw1SQJczosVe7AJSOh8cefAjNsMIsB4HDbcLXSP8g93bdL41HKADcNTU8OYYB3u5SvHei7OiWNtP8FJ5bvF5FjJ6VdfWu2lkIzd100ha74fPQvSwLNqJQQDI7IU6IXwqhPJdAOMOOATUGLyAipZBrplLQbKK5Uuaqx_IHUmgKZ_8HIqOJmE3odrWaA2pgF9y8-25O59G2IpIOcU3WSXW6TLQcMnqelrB_F5Mz6ebaM3NJulDu5QOgkMrpxDhROoJnRiysqMYdLSHxQezkwiJjP7i3VTSXPqg8cHnXcBXOqA05WlTD9LFaESWm55hpi4XlIldblAUYQslkOsaRdLivy95WWUdYC3sQ6U7THOy39k0CjxjiyaeCztMhgs6G9xJ40DOrvqw9aXorY-XLnsJ0_Od7KsYA9qXKwJsQBOHflb7ejFpe792IjjxaVMF0kLqbG-tLSZchMC1tY_v5_G5dVdXpYYuYU9NcY0WxI8AAAW-1vOsfHIqFqZzYhsfCXPSrdxGWVMnyoF_4vla74TmC4Z5h6kIpc2skODbR0CXXtdVhtf-7LIfKjltQX21S7NDGQjFVJ3wz1weuJ2y1yWBOKQdrNtnLe3pzU1UU7Oo7MZ9gRCw=w1280-h720-no)
The must needed more acid, so I was relying on the Pectic Enzyme to pull it more from the fruit over night.
So nothing else was added to the container, and in the morning it looked like this:
(https://lh3.googleusercontent.com/nOi9hGt1dRcZf0d9sVN3WsyaHZoqtSf54f0srwZAsdk_Opkn69T_Li57ujPRIwR64cncPTEyvFFxlvbINN3EEdB6Z2Gn9R1j0IwFHetQwFlDPTDkMYOiGBp7pVdmaTWQgKTRdoBX1EBhKYt42VsUEfUv1BuM3L3e5GWyO3uhQ7RKBDtDSmQOIjpu9r_gBMCzfAgXHDfzUXpZRYvbHV_gjw9K4-1dG14j2LTn3ni2ZD5U_GJrJpknVMSH7gH1WGkbTb9C9Il_wid1nkTOGi07O6Er_itBrhuRuysboM3w3HsCVF_KIGoIRRv4TYinhq_VkUN84zUm4jsgUityHZ91nzVoONJm46MheGWn7w-siUc59HF9h6hjskucCfwUpdM7oV7XUxN4dBh32frkiFBI18jtni2gU_P9Asa2UhzEXViZnFLd7p16_cKMAplNIsIKbrita3Oi78dNQFnlYEtOKxifu1Of8QxTO-NhKU7vZCgzX2OTft-N937M6_r_dD0sAJNKxAIJ--Kk23nzcopMCxMp99p2BRgoqv9QglWG_pIRADP3YsVFRKbSIkoy9SGcEq0D5WgmkczIjfgnJmU9jOmRwaudFhh2tJV8N6mgC5guQMB7Hg=w455-h808-no)
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Ok. I finally got everything squeezed away from the pulp:
Being that I added 2 quarts of water to the cooking pot, I ended up getting 1.5 gallons of juice from my fruit.
(https://lh3.googleusercontent.com/9utnjGSpmwyhvUnXxBC9A_ZHthrg3vJkyJXa65t-2r50dLHHEHhjQ_4uA-Te_5SCLvjs36SfKAEVUM_mB5mo2GCPY6DWifb58bhAbneLrI-dQa4mW1NeEUt1E3UiNBDALV0wniF4dDY8hhu3Gnthju_ztvQUhmSSyH6AfRurQEBi0slhMg6Cj_8I5kiO1xc3wENntI-BhXv5tgwHtyOsO73gTR6AjrCc3BA79kt8V9x34EeI1G5XI-1SIdvNUo-y8rRa1cZxFeSGCXxO3SLZeL0TQalDLSYKaV_NcGrqNjRnuI6BftTyWJMYRxjjYOBDdoVKR_fd-JWU2Ce4BvSmhsm9uv9eYtpGa_SS5hBYyiBra0mAelB4ueJXPUYTEfx2RLaRp_KmdxNotYaCS7zX6aOkikRqO7OMXfVnKc_N_dsyLQChy2SNGuRxd1r5sWEXoTKIjxdq6FjkJZz_pIKU7K2NnCKI3XS0MoCSEeS6UPb096QC3w9PV6uTdw36T6_WVWFipIMWFoXOvBpbK3iseqarAsyCk1us6_iGjpZ8jqCKD7F2eVHIvOBHbtUAZ71xus42AosSKcB59SocH6y_4PDiaO8Q8D04sMbRBtX3yZO_6o-Ixg=w547-h971-no)
It was still a deep red, but it was still hovering around the brown hues:
(https://lh3.googleusercontent.com/VCyIQYEQ0EqbMRHzWIeR_AHBFmu8xsN5d4VgiEhYi2zHJfy9cj9CHw2LxlGZ-TQt8QbNKSnLGaUFlJXu-C8zkWVsYPgXtv_nz1qpggC-7w2gYd222ImY1Af48YXlw5e6YQGwyA2IW6Z0e4JODhma238mSqx3n9BlvqzAyqDijYvJVcaFQiFl1xbhllcdKYbpM8Fmpr7ByZpGPGSfXnh9e-oH1F8nCBWOoxXvfwx1yQaejo5oaXfF9fE3zC7SHM1GvER_aV9CQuDccdC6C80Tnp1BOyvouWVRoQAu9TTssX_CxewXlBoAAm7KufSvdudo1uKOGo5DJi-Ude_PrQ1YhMuC_HzrDLePNPp1qJQqg0wYDF2buHTZwbj7SX4o2L-2v5DiPb4TQDNoF16QhamueJTzsRIqHb6hT6gpy3nMizJ9TSpyqsXZYiGTDZFapwKuXdh5yPmUTXpFR5etd5r0TkTWtz7UXbA9yiwYszxZm8EHxGV2TPkl5fKzRUwyraIkYhQWeaJfqmn4nWGIj_EjcUeMn_HMYNrffI1sln0waVa_91YhHuT-SmsdGSQniF8JsHNpa_7y4rRiowaaXCqNiw76fO4VEol9Cl5Z0coHeakVP6Xm5g=w547-h971-no)
sugar time; 12lbs:
(https://lh3.googleusercontent.com/6Xw5yhnlqJGp569JtP6DuSdXAEpRrB9ndjEBPNIcKrle8VuwWj6bwoV5V73Ax6yBE3QMsUWwaZMUNpQh0Y8C8p2BiQRrAvhLWjrT_gT0zEBxeedqI023BCnhn0u1f__Gow3AMEGx-w9eGfBUmZNWldhIAOZA6-iilYMlqDeUyBj2eohLVOtvawXfZlpmktNzUd4SaV9F-u9AIl3x9nS_RNiRSbhH1W6ca8ckqAb0rnzGWNb84N4iCOa5kcqlWj4yYJQb-SFUr-uimxxBYHUDBPMd6tg_aHgP0LsqwfQ9orxAoMjsbp0In33a2SCp5v83TQDOgIZBKyx8hvTXU9JurNEPqEyRixnfmKozQLBxvNuWcQH4Phkw2pZdCcHHli--LCuc5gxxi7Rv4KKwH0ZmYxWhAeT7KE-uYrHBwyBOT9FheRm8P61Kamgy_CY1Wm9c2AZrP0Yrckzco08QP3G24y4orfU7nTWrkV3CQ8M845e93Nu_fFTj8IExot3AegCk99W-E9_5mVxWmK7cw8sBjaFQk-3ChCzxM_XJuNg6VmVSS7z3heqeTwM02-hHvIaoYPcYIii-BC3nS62yEKlWsWkX3VuTV_AMC7zjBDJctXpKoTgzlQ=w547-h971-no)
Dissolving some tartaric acid to add to the vessel to lower the pH:
Note the color change in the jar.
(https://lh3.googleusercontent.com/Ol-NyYCHhV9RXPXGr3VnOO62MEaV4HTmVp3jOi1-wLfut7rrCPCMjeJUGNWpE2XasKLASmgqhiAB6Xung6q1SqgaMF31zI-y56yeSMN5EjtNHQmey7gy32QHnCYN69nLVq7JSajGbGkdjhgB-_LANXtaxt4yn6_z9OhJzBkzmapDMfjRhC37_otcSutNGYIWdhPQNc5fb3arQQW3h2Y3SSt-kCWebWQh1mh7cSfL8nFITxXNYGOYVKXzO1xxatQP595tsbfiQcWxOLDARILcwuGdjlvPBAuocga10NGY3_K3_JPFZkGcIZMv7Na1Y810XD0HPZ7V8hBIko0JV4O9Xqphi_5b-6B_Zy4wJFuf6woIbMn5859tfPzW2z7f35qtmDh4eJNbICpa0E1xIlvTQftDXZGBi8EpH_6ZNl_Oo30XSqnq6iZsdgrbh9HBBsj10tP9uYL-FT54K8LiBVIAJJlDG5mMs0ei6hNn-4ahqDPHxLx3aCfJOgJI4lsMvZGHKDdKzMhd7skMs9KZE1wRte-YOS0Vu8m3XS7HcT2R_Dw_d6q8yHSwNYMGDMlGZytca8-nh_hgsaJou1aERhXEmgr7ASX284z32CeNOBcm_PAIoTQUCA=w547-h971-no)
SG reading 1.109 SG Corrected:
(https://lh3.googleusercontent.com/eWgoUcVxSSt08qulqxDcYk93l20uqQM3qSvfnXfhNlai19FyBIEl77gSwkJllCyVdojhDNpKk4AvRxG5vfIngMXWUSWyVfTjhog_X7sb-pUhxn6pprzfjK96mSNOcg9B6YUJzY3qZK9r_R_3BbQe8T6EpCIOaD18pb4aIZ6i_XM2kLxcgTomlOvVnolaj8uHbnvXNDDlXb6epEPJKeYn4fgLAUVCtNJo6qi7Bcl4KycSOmnAsLcsx4F5Da8OPthzM3iO5I9_OOmwPKN0AgfMcfad0KNUWplEB3wg4xnYRYQ5RhzxiMg2eql6sh7yZNcCxrkR4PLYhnKI5ddvIVOCuA6C48m0SvxqQgRaUKcbEIt6OpryIwHwEbgPeJgiqQLhDjT_i2dce-BVTB-5mgxUOI1bmfepNhHbw3slI47CtJYt8W477byxpQ9GpzddI9EZN_5R6Ob41Dflx44f8ltjyC-AtLq0dHodYV1fWgnbdIvQPS6nGZMOr6HJSKl9_88VZNVv8j-Z82Ihypv1jsktUMVmbWN8FjwLjSwm3jTauz2G1R-FO9BTfE6xv2Ee8ZDPV-mkQ52NDd3yixXbQFhmAco1ZK4WoVVbAfTxJU2GpSw69Rx13Q=w547-h971-no)
I finally got to this point at 2:30am:
(https://lh3.googleusercontent.com/xQAUeP37izEoz4VFI2re6r1IMLkclyNScRNu3XzEp2sAOpaXpteCcpLgst0er7UYIhJ3cJ9rbmqWhdJxod59jSnOnhghcJb9MCARUGVn1bx3oFXatHSmqV_Ib1Ipeqf9wzgDfKnUdPGW6ruldGS1UPi5neBNcmWL9LiMPp2vY6WLevKIyiR7sgSTmnoiZctsE-cBo-SQfwdILkEt--hihgC0XPiv68H40jDU60sU9spEFiplI65hdl1CWDsnoKlMW61xFf6dOqoO2Iy5LkdbIqKCFq5ukShxMUMAMWRRcj2FtT_k-KThXO5a1a1bfGWV5TrSAiPRSpUMX7dhm-9UahpBuJ-Sd1lM1aE01h4R0OlwHMfScjyHSm5K-W7SBNIGhvCS4C8YOhYhUTjrwI8ptHIATx4A1oqxxFWCc5s5ZgVVr2L9Ka7vOybgNFKhTJL4YfKGgZxD2mbY4wkjDMm3qHD9Nfqoa48akKjhRCql3ODfHbY1Eu0rWHt1MqaakdyP7goBV5PirI6A8tqcIEMqoSl0V95GEoHqAz5M4886j0smD2USsNddabLYTCD6qdr456uBbtfOTPVE0UcyA_o-6F8f7CkKHOh02VUP9Pit_Wuf4Ik37w=w547-h971-no)
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Nice work! Glad you were able to save that color.
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Thanks. I'm trying to think ahead just in case I need to stabilize it with the Kmeta at the end. I'll definitely test the some samples before dosing. This batch may get back-sweetened after it completely dries. We'll see what it tastes like at the end of the run ;)
This batch has about a pound of strawberries/raspberries in it, plus a pound of black grapes. No bananas or raisins this time.
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I have some Japanese beautyberry with white berries. I wonder if they will make white wine. ::)
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^^ That would be interesting.
Let me read on that.
Edit: they are edible too. Berries are just smaller and white.
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Just in case no one here has had the opportunity to look inside one of these small fermenters during the first few days, I recorded a 14 second clip to show the action:
https://www.youtube.com/watch?v=IKXFg7XJoNo (https://www.youtube.com/watch?v=IKXFg7XJoNo)
Unlike the last batch, this one is being done without the skins/pulp. So there's no pulp cap to break up each night.
Instead of a shirt/cloth over the top, I just used the screw-on lid and put a cotton ball in the air lock hole to keep any bugs out. Get this though, a fruit fly landed on the cotton ball last night before I got home. I was wondering if he was going to try to get past the cotton ball. Upon closer inspection, he was dead. I'm guessing the gasses coming off killed him?
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Good thing you had the cotton wool ball, fruit fly's carry Acetobacterium. You would have ended up with one large batch of vinegar...
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^^ i definitely do not want and or need a large batch of that.
it seems to be getting enough oxygen through the cotton ball. and it's a lot easier to manage vs. a cloth cover. i unscrew the lid and provide a fresh burst of air every morning and evening.
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Oxygen's only needed at the first phase of fermentation when the yeast are doing most of their reproducing. Now that active fermentation has begun it's an anaerobic process, this is called the crabtree effect. Your container maybe open, but there's little to no oxygen there because carbon dioxide being produced is heavier than air.
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ah, ok.
so technically speaking, i could throw the airlock on there now. i believe they've reproduced enough, hah hah.
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Either way, it's not really going to make much difference.
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then i won't, because then i can't open my cabinet door without hitting the airlock, hah hah.
sneak peek to show off the legs:
(https://lh3.googleusercontent.com/tIJQa-iM1VNQiPKgiHk6aO8gDHY-k33Ge6EzX9MZK887YSRxTW1Oh-0_tsnVVnTO7_Z5HgfVnEP3HS9KAwSh9KQ6MMaG6KkayAa4e9rdeVKZnMppFvtxS0rbRCCuzx-XDEDiQwvVilKZd2FpDc4XA61lzi7QQyNCE8a0VKVjNtyBjfjFfVIYY5or6_lRoDJrCqTQVUAVLerb9GvOIpJAccFMGkQS3QW2J47P1I8J8-nH8-n5UNEokWqA7a63VrMv16e0C-52EW9MM8ZAehDZ0YjM8LIiURlxBakjWDDfk4_VHShtD0bgwyMUHoaIMza8W41t9kRABSsPTKHaT-Sv17pAKvh7zqm2iE70Nzjs3c2_9A5SmKjAsvFs0BYEfQ-cC4D9b3cWgJBy-m3R0CAX_FNZ0SrVVMmylcL-PMTPJUVzmEhpGp8dGUTwx47f9_scjj8o0Iops0jiupI6TpDznkrutkaHuCSm_lmEoVwd8rkAFwx2SoY-zv0Qa-b4SQ6xyt34UY45KFRC8kuvpkpZkHSLRbg7Jcp01ivw5cKAy_ySeNTqiFZLg1CgmF1JczOYO-Q5icYBzn0C4IJwgsYbq4rWliTO1w-k6oR4fhByYRk60TJKAg=w419-h744-no)
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Ok, I was hoping to provide a finished wine update by now, however, I've experienced a minor setback.
It appears that the yeast that I've chosen doesn't do so well in ~70°F temps. The second batch of wine I had put in the attic had pretty much stalled out after two weeks. The fermentation had all but stopped way too early.
This lead me to believe that the first batch could have done the same thing right around the time we were getting into a little cooler temperatures in Houston.
Saturday night I moved both carboys into an interior bedroom closet. This morning both carboys were at 74°F and both had constant co2 bubbling and movement on the airlocks ;D
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That's a good sign, but don't rely on your airlock as proof of activity. You can get bubbles from changes in temp and air pressure.
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^^ True. And I've read that if the wine is too cold, it can hold on to the carbonation too. Meaning that you were still having an active fermentation, however, you would not have bubbles. Stirring the vessel will release carbonation.
I took an SG measurement on the first batch on Thursday (thinking it was done fermenting). I'm still a few marks away from 1.0 SG so I know it stalled. It should have been there already. I moved the carboys to a closet on the same level of the house, so only temperature has changed in the environment.
I even swirled around the second batch on Thursday to see if I could wake up the yeast and nothing happened. After checking it Friday evening and noting again no activity, I knew I had to move them.
Both batches are active again. The second batch has relatively more activity as predicted. I'll monitor them daily to see if things are still going well.
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long overdue for an update here. i've been a little busy elsewhere.
regardless, the first batch is still trucking right along. i had no idea it was going to ferment this long.
i've uploaded a video to youtube that shows what the activity is still like: https://youtu.be/K1VhFBXRfHw (https://youtu.be/K1VhFBXRfHw)
i'm not even going to guess when it's going to finish, however, if another month passes by, i'll upload another video of the bubbling.
also, the second batch definitely stalled, however, a great sangria has come from it more than a few times. it's good the way it is and i only have about 2 gallons left, hah hah.