Are you a pulp fermenter or a boiler?

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Are you a pulp fermenter or a boiler?

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jema
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Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Wed Apr 06, 05 8:15 am Post subject: Are you a pulp fermenter or a boiler?

I kicked off my wine making last year with the boiling method of getting the flavour, with the idea of getting a relatively quick cellar. But by doing it this way I have a feeling that some of my Elderberry has "peaked" already

Are others here the more patient types who are happier to wait a year or two and get something that bit better for their efforts?

I still have 10 gallons of boil method dried elderberry I put on in February that is now clearing.

But current batches are pulp ones that will just have to take as long as they take.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Apr 06, 05 8:34 am Post subject:
Pulp. I find that boiling the fruit means I lose some flavour. I dont' find that it takes two years for a bottle to reach its prime, but it might take a year.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Thu Apr 07, 05 3:30 pm Post subject:
I have just racked my first pulp ferment elderberry and you taste a notably higher tannin level. Has potential I think. Though annoyingly it is a bit stuck at SG 1010, hopefully the oxygenation and extra nutrient will make it go the final mile.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Apr 07, 05 3:43 pm Post subject:

jema wrote:

I have just racked my first pulp ferment elderberry and you taste a notably higher tannin level. Has potential I think.

Though annoyingly it is a bit stuck at SG 1010, hopefully the oxygenation and extra nutrient will make it go the final mile.

I tend to cut in some blackberries with elderberries, unless I'm after a really classic red table wine, in which case I just use elder. I like my wines to be fruity, and sometimes the tannin level in the elderberries makes it come out very 'winey'.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Thu Apr 07, 05 4:47 pm Post subject:

How many lots do you have on at the moment? I have been getting bored with what I have, as it might be vast in the gallons sense, but there is not enough to keep the interest in the range.

Hence it has been expanding and I have:

1 Shiraz kit.
2 boiled elderberry
3 carrot whiskey
1 Orange Blossom
1 Banana
2 Elderberry pulp
1 Elderberry pulp 2nd run

Hence 11 lots to look after. But this will expand more.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Apr 07, 05 5:07 pm Post subject:

jema wrote:

How many lots do you have on at the moment?

Errm, not a lot right now, too early in the season.

All are 1 gallon batches.

Cyser (apple mead)
Orange blossom mead
Water mint (oddly re-fermenting after nine months bulk maturing...)
Black cherry (my first experiment with a 'kit')
Damson, mixed black fruit, redcurrant, all bulk maturing.

Next couple of weeks will see me putting on more mead, and the first of this years proper country wines which will be coltsfoot. Then watermint, lemon balm, and whatever else takes my fancy.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Fri Apr 08, 05 9:19 am Post subject:

My stuck Elderberry seems to be limping along again

I am currently using this for yeast:

https://www.arkwrightshomebrew.com/catalog/product_info.php/products_id/345

Which may not be the most alcohol tolerant yeast, but I would have thought would be ok, as I don't think I'm pushing it here.

So I think with an elderberry nutrient may have been the main problem. Actually scratch that, Elderberry is the one that has a lot of nutrients already, so oxygen is more likely.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Apr 08, 05 9:27 am Post subject:

jema wrote:

My stuck Elderberry seems to be limping along again

Ought to work. But in truth you can often get elderberry to go without adding any yeast at all, all you do is let the water cool a bit before pouring it on. Weight for weight it's got more wild yeast on it than grapes.

Nutrient is never wasted; a teaspoonfull of yeast nutrient per gallon never goes in wrong.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Fri Apr 08, 05 9:46 am Post subject:
The fact that it's 16c in here at the moment, probably ain't doing things much of a favour either

Mat S

Joined: 07 Nov 2004
Posts: 282
Location: Leicester

Posted: Fri Apr 08, 05 12:02 pm Post subject:
I've got 4 gallons of stuck elderberry (including 2 port) and they've been sat on a warm mat thing for months. SG still too high and I've added fresh yeast and lemon juice and racked it. Would nutrient be worth trying as well, they're all still rather sweet?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Fri Apr 08, 05 12:16 pm Post subject:
This is our general advice : https://www.downsizer.net/Projects/Home_Brewing/Dealing_with_a_stuck_ferment/ If you have got to that stage, I'd be tempted to either sacrifice a little so you can add a vigourously fermenting starter, or get some alcotec yeast.

Mat S

Joined: 07 Nov 2004
Posts: 282
Location: Leicester

Posted: Fri Apr 08, 05 3:18 pm Post subject:
Mebbe time to rack again, more yeast and nutrient.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Fri Apr 08, 05 3:19 pm Post subject:

Mat S wrote:

Mebbe time to rack again, more yeast and nutrient.

When did you last rack?

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