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Black Raspberry picking time!
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Posted 6/24/2010 10:32 AM


Supreme Being
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I live in south central Wisconsin and the Black Raspberries are really ripening fast! I picked about 4 lbs last night in just over an hour. There were way more red ones than Black ones, so I better get back out there tonight or tomorrow for some more!
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Posted 6/24/2010 2:25 PM


Supreme Being
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Can't wait to pick my raspberries!  I made a peach/raspberry last year and it was excellent.  This year I'm shooting for all raspberry, it'll have to be 1 gal though...wish I had enough for a 5
  • Primary 1 - Pear Wine 
  • Secondary 1 - Hop Head Double IPA
  • Secondary 2 - Plum Wine 
  • Secondary 3 - Peach/Raspberry Wine
  • Secondary 4 - Strawberry Wine  
  • Secondary 5 - Strawberry/Cherry Wine
  • Secondary 6 - Dandylion Wine 
  • Bottled -Mike's Castle, Peach Wine, Peach/Raspberry Wine, Watermellon Wine
  • Next Up - Autumn Amber, Cherry Stout

 

"I would kill everyone in this room for a drop of sweet beer." -Homer Simpson

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Posted 7/28/2010 7:07 AM


Supreme Being
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I started this on or around July 11th. I checked the SG this morning, and it's already down to 0.990. It started around 1.074 SG. I guess I better get it into a secondary so it can finish.
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Posted 7/28/2010 7:39 AM
Supreme Being
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I would if I were you. I like to get it in the secondary at around 1.020. Although I have waited a little too long also. No harm came to it, but I have heard of a couple of wine guys that said they had stuck fermentation in the secondary when they went too long without transferring it. If it isn't too active when you transfer it, try adding a 1/2 dose of yeast nutrient and put it in about 72-75 degrees. That seems to pep it up sometimes.
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Posted 7/28/2010 2:37 PM


Supreme Being
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I think at 0.990 it is pretty much fermented out ... I just need to get it racked to clear. I meant to rack it out around 1.015, but it was faster than I thought it would be ... I'm going to have to blame it on my new son. He was born on June 25th, and being a proud papa, I have neglected my hobbies. 
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Posted 7/29/2010 6:38 AM
Supreme Being
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Under the circumstances I think you can be excused. Congratulations!
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Posted 7/30/2010 9:38 AM
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Noticing your discussion on SG's.  Can I ask you a question, I only am on my third batch of 1 gallon wine making - so I am very new at this....My first batch - Cherry, I did not test the starting SG, didn't know any better.  It was in the primary, and after 3 days it seemed to stop fermenting.  So I tested and it was already at .0995- maybe a bit closer to 1.0.  So I put it in secondary.  Would that be right, or would something be wrong?  Not having a starting SG, maybe you can't answer that. 

2nd question - after the initial SG - do you test daily?  Or do you test when it gets close to the recommended time - most of my recipes say the primary should take about 5 days. 

Thanks alot! 

Lynn

Lynn
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Posted 7/30/2010 12:22 PM


Supreme Being
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without a starting SG reading, you can't determine your alcohol contend ... I have also done this in the past ... oops! If you didn't check at the start, and you were at 1.000 in 3 days, you starting sugar content might have been a little low. Most recipe directions tell you to stir for a week, remove fruit, and ferment to about 1.015SG then rack to a secondary.

I usually check my SG before I add yeast to get my starting SG and to be sure I have enough sugar to obtain the alcohol level that I want. usually between 1.070 and 1.100. This will put you between 10 and 15% ABV if you ferment to 0.990 SG (final)

I personally try to check SG each time I rack. On a couple of batches I have only checked at start and finish.
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Posted 7/30/2010 12:22 PM


Supreme Being
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Quote: Noticing your discussion on SG's. Can I ask you a question, I only am on my third batch of 1 gallon wine making - so I am very new at this....My first batch - Cherry, I did not test the starting SG, ...

1. Dry yeast can ferment very fast so you should be ok, but without knowing your SG you may not have had enough sugar to hit a decent alcohol % thus making the fermentation very quick.  How much sugar did you add to your recipe?

2. Personally, I test before I add the yeast.  Then when fermentation subsides and i know it won't blow off my airlock, I transfer it to my secondary without testing.  I wait until my first racking to get my final SG.

  • Primary 1 - Pear Wine 
  • Secondary 1 - Hop Head Double IPA
  • Secondary 2 - Plum Wine 
  • Secondary 3 - Peach/Raspberry Wine
  • Secondary 4 - Strawberry Wine  
  • Secondary 5 - Strawberry/Cherry Wine
  • Secondary 6 - Dandylion Wine 
  • Bottled -Mike's Castle, Peach Wine, Peach/Raspberry Wine, Watermellon Wine
  • Next Up - Autumn Amber, Cherry Stout

 

"I would kill everyone in this room for a drop of sweet beer." -Homer Simpson

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Posted 7/30/2010 12:39 PM
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The recipe was for 1 gallon of wine 2 1/4 lbs of sugar was added.  Because I am new - I go strictly off the recipe   We will see how it turns out - thanks for all the advice!  That will really help.  My next batches will be so awesome!Lynn
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