It's not fermenting

It's not fermenting

Post by C.J.Duls » Fri, 29 Nov 1996 04:00:00



Hi there,

I'm a newbie both to this group and to wine making and am after a little
advice. I have read the FAQ and don't seem to be able to find an answer
there.

A couple of days ago I bought my first 3 week home winemaking kit. It's
a rose. Now the instructions said to leave it for 5 days at a temprature
of 21 - 27 degrees. During this time will be the initial vigour of
fermentation. However, it's not doing anything at all. I think I've
let the temprature of it drop too low. Is this fatal to the wine or
is there something I can do to revitalise it?

Any help would be much appreciated.

Claire

--
  _
 / ) / _   . _ _  "The world is spilt into 2 nations...those who have a bear  
(__ / (_( / / ( '  and those who don't...each thinks the other odd!!!"  
--
  _
 / ) / _   . _ _  "The world is spilt into 2 nations...those who have a bear  
(__ / (_( / / ( '  and those who don't...each thinks the other odd!!!"  

 
 
 

It's not fermenting

Post by Giovan » Sat, 30 Nov 1996 04:00:00


Quote:

>Hi there,

>I'm a newbie both to this group and to wine making and am after a little
>advice. I have read the FAQ and don't seem to be able to find an answer
>there.

>A couple of days ago I bought my first 3 week home winemaking kit. It's
>a rose. Now the instructions said to leave it for 5 days at a temprature
>of 21 - 27 degrees. During this time will be the initial vigour of
>fermentation. However, it's not doing anything at all. I think I've
>let the temprature of it drop too low. Is this fatal to the wine or
>is there something I can do to revitalise it?

>Any help would be much appreciated.

>Claire

Welcome to winemaking, Claire.

Assuming you have prepared the must according to instructions, they want
you to leave it at such a high temperature because it will ferment, even
without further 'manipulation'. This, however may not be the best way,
only the easiest.

Since you have already waited a few days, and not knowing what else you
have done, I would inoculate the mix with a packet of wine yeast (at this
stage, any will do). Follow instructions, stir vigorously several
times per day, and after fermentation starts (within a couple of days),
move the primary to a cooler area (16-18 C). This is better for a rose'.

If you have a hydrometer (if don't, buy one - it will be essential in
winemaking) check the Specific Gravity. When it falls to 1.020, rack into
a secondary, install an airlock, and let it finish. I would guess around
3 weeks before you would rack off the lees.

This is a simplified 'band-aid' procedure, but will get you well on your
way. Good luck.
Giovanni.

 
 
 

It's not fermenting

Post by Abel Zwa » Sun, 01 Dec 1996 04:00:00


Quote:


>>Hi there,

>>I'm a newbie both to this group and to wine making and am after a little
>>advice. I have read the FAQ and don't seem to be able to find an answer
>>there.

>>A couple of days ago I bought my first 3 week home winemaking kit. It's
>>a rose. Now the instructions said to leave it for 5 days at a temprature
>>of 21 - 27 degrees. During this time will be the initial vigour of
>>fermentation. However, it's not doing anything at all. I think I've
>>let the temprature of it drop too low. Is this fatal to the wine or
>>is there something I can do to revitalise it?

>>Any help would be much appreciated.

>>Claire
>Welcome to winemaking, Claire.
>Assuming you have prepared the must according to instructions, they want
>you to leave it at such a high temperature because it will ferment, even
>without further 'manipulation'. This, however may not be the best way,
>only the easiest.
>Since you have already waited a few days, and not knowing what else you
>have done, I would inoculate the mix with a packet of wine yeast (at this
>stage, any will do). Follow instructions, stir vigorously several
>times per day, and after fermentation starts (within a couple of days),
>move the primary to a cooler area (16-18 C). This is better for a rose'.
>If you have a hydrometer (if don't, buy one - it will be essential in
>winemaking) check the Specific Gravity. When it falls to 1.020, rack into
>a secondary, install an airlock, and let it finish. I would guess around
>3 weeks before you would rack off the lees.
>This is a simplified 'band-aid' procedure, but will get you well on your
>way. Good luck.
>Giovanni.

I have also found that sometimes when I think there is no fermentation
going on, the hydrometer will show that in fact, the must is
fermenting.  Don't be afraid to leave it for a few days.