Stuck wine

by Lottie on 16th July 2010, 9:19 am

My strawberry wine, bubbling along wonderfully, mead, same..rhubarb, giggling away merrily, gooseberry popping and lively ( I've spent my time away from PC world wisely....

) but my elderflower... nothin, nada.... just sits there..sulking... the first few days it went great guns then slowed to nothing. I've added a small mxi of yeast and a tsp of sugar and.. nothing

HELPPPPPPPPPPPPPP!

by Wilhelm Von Rhomboid on 16th July 2010, 10:17 am

My elderflower is usually very vigorous for a week or so and then slows right down too.

by Chilli-head on 16th July 2010, 11:43 am

Is is possible it has actually finished ? A hydrometer is your friend here.

I used to make mead, which bubbles away slowly for ages. Blackberry wine took me by surprise; it was so energetic that it re-decorated the room !

by Lottie on 16th July 2010, 1:43 pm

Aha so all is well in elderflower world? Perchance? I've just had a look see and it is fermenting, but at one bublle per 2 days

, I think I may be panicking cos I like it to go hell for leather for months

Chilli I have a hydro..hydr..thingymajig bt not a clue how to use it

Next gonna try marigold wine, anyone done this?

by Chilli-head on 16th July 2010, 2:30 pm

Lottie wrote:
Chilli I have a hydro..hydr..thingymajig bt not a clue how to use it

Easy really, the more sugary the must is, the denser it is, so the higher the hydrometer floats in it. When the hydrometer sits at the level probably marked 1000 (or 1.000), most of the sugar has been used up.

Next gonna try marigold wine, anyone done this?

Gracious. I'm thinking of the smell of marigolds and thinking "surely not" ... I only ever tried fruits - apples, blackberries, elderberries, plums, and even grapes (!) - and mead. But perhaps I'm just unadventurous.

by Wilhelm Von Rhomboid on 16th July 2010, 3:12 pm

I think we made a gallon last year but I have not seen the demijohn recently. Primrose wine was ghastly.

Large batch of cherry wine to start today...

by Compostwoman on 16th July 2010, 3:17 pm

Lottie wrote:Aha so all is well in elderflower world? Perchance? I've just had a look see and it is fermenting, but at one bublle per 2 days , I think I may be panicking cos I like it to go hell for leather for months

Chilli I have a hydro..hydr..thingymajig bt not a clue how to use it

Next gonna try marigold wine, anyone done this?

That would be English Marigold, I trust? (Calendular officionalis)...not Tagetes? I think they are toxic?

by Guest on 17th July 2010, 4:09 pm

The elderflower recipe I have starts off with some added grape juice and then adds the sugar after 10 days, which suggest a new start. But the whole thing is over and drunk in 6 months.

by Lottie on 22nd July 2010, 2:43 pm

Chilli-head wrote:
Lottie wrote:
Chilli I have a hydro..hydr..thingymajig bt not a clue how to use it

Easy really, the more sugary the must is, the denser it is, so the higher the hydrometer floats in it. When the hydrometer sits at the level probably marked 1000 (or 1.000), most of the sugar has been used up.

Next gonna try marigold wine, anyone done this?

Gracious. I'm thinking of the smell of marigolds and thinking "surely not" ... I only ever tried fruits - apples, blackberries, elderberries, plums, and even grapes (!) - and mead. But perhaps I'm just unadventurous.

I have taken my hydrometer out for a pint and can happily report we are now best buds..

, Thanks so much Chilli, I shall experiment and hurl it bout the place!
The marigold is actually beginining to smell...rather.....kinda.... blinkin lovely

started off really, yack.. but now it's smelling like a wine.. weird or what especially as I am winging it half the time

Thanks for elderflower help, especailly the bit "drink within 6 months or else..."

by Wilhelm Von Rhomboid on 22nd July 2010, 2:55 pm

Also, with the strawberry wine - keep it in a darkened place or wrap the demijohn in brown paper, otherwise it will lose all of its lovely red colour. Won't affect the taste but in daylight it will become pale and rather anaemic looking.

by Lottie on 22nd July 2010, 7:30 pm

Wilhelm Von Rhomboid wrote:Also, with the strawberry wine - keep it in a darkened place or wrap the demijohn in brown paper, otherwise it will lose all of its lovely red colour. Won't affect the taste but in daylight it will become pale and rather anaemic looking.

Bugga

hey ho, pink is overated I feel, not enough anaemic wine about...

by frankbeswick on 15th August 2010, 11:07 pm

Ideas, Anyone? I have been happily wine making, but a container of cider just will not start. I have tried to spearate yeasts and still nothing has happened. I have never had a wine that failed after my adding a second yeast.

by Compostwoman on 16th August 2010, 12:06 am

Hmm did you add Camden tablets first to kill of the wild yeasts or what? What apples?

Bit more info would be helpful Frank to assist you?

The funny summer weather has affected apples quite badly, I know ours are not anywhere near ripe and all around here ( prime Cider county, remember!) farmers are quite worried about the sugar content in the fruit due to the dry spell then cold wet spell.

by frankbeswick on 16th August 2010, 8:30 am

It was a kit from Wilkinsons, as my own apples are not yet ready, and I did add white sugar, so I presume that it was clear of wild yeasts. all my other wines have fermented nicely.

by Lottie on 16th August 2010, 2:55 pm

My others did too, frank.. elderflower is still sitting on side, looking exactly the same.. in a non bubbbly way..

yet the rest were fine too.. hey ho, no idea, such a help, aren't I..

by Compostwoman on 16th August 2010, 4:48 pm

Not really got much idea on how to help you Frank, am sorry Crying or Very sad

by frankbeswick on 16th August 2010, 5:21 pm

I am going to try to start another wine, get it going, then mix the two together. I will tell you all how I got on.

I can understand one defective yeast sac, but two is unlikely, especially as theother one that Ibought in the same batch as the second yeast was fine.

by Lottie on 3rd September 2010, 1:26 pm

I've just reracked the elderflower... Shocked

it is amazingggggggggggggggg... a bit on the strong side... darn blast it.... Cool

but wow... goes to show eh? You never can tell, I thought it was gonna be a right off.. Very Happy

by Lottie on 20th September 2010, 11:38 am

I've now gone from the sublime to the ridiculous... Laughing

the gooseberry and marigold won't stop fermenting.... and they're sooo strong! Shocked

They've been going for a couple of months. Is this normal for these wines?

by Sponsored content

Stuck wine

Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine

Re: Stuck wine